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Jiggly Japanese Cheesecake (Cotton Cheesecake)

A fluffy, light Japanese cheesecake with a jiggly texture, soft vanilla flavor, and gluten-free option. Elegant and melt-in-your-mouth.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Dessert
Cuisine: Asian, Japanese
Calories: 260

Ingredients
  

Cheesecake
  • 250 g cream cheese softened
  • 50 g unsalted butter softened
  • 100 ml whole milk
  • 6 eggs separated
  • 140 g granulated sugar divided (90g + 50g)
  • 60 g cake flour
  • 20 g cornstarch
  • 1 tsp lemon juice
  • 1 tsp vanilla extract optional

Equipment

  • Mixing bowls
  • Whisk
  • Springform pan
  • Roasting pan
  • Spatula

Method
 

  1. Preheat oven to 320°F (160°C). Line springform pan with parchment and wrap with foil.
  2. Melt butter with milk over low heat. Beat cream cheese until smooth, add warm butter-milk mixture.
  3. Add egg yolks, lemon juice, and vanilla. Sift in flour and cornstarch, fold gently.
  4. Whip egg whites with 90g sugar until stiff peaks form.
  5. Fold 1/3 of meringue into cream cheese mixture, then fold in remaining meringue gently.
  6. Pour batter into prepared pan, tap gently. Place in water bath and bake 60–70 minutes until golden.
  7. Cool gradually, refrigerate 3–4 hours or overnight. Dust with powdered sugar before serving.

Notes

Use room temperature ingredients for smooth batter. Fold gently to preserve airiness. Water bath prevents cracks.