What can I say – every other cheesecake can just go home :P This Japanese Cheesecake aka. Cotton Cheesecake is the fluffiest, lightest, airiest, delicious cheesecake you can imagine! Ever! I might sound like I got paid from the “Japanese Cheesecake Lobby” or that I am exaggerating a bit (or a lot) – but that is (both) not the case – it is just an awesome cheesecake! Bye Bye New York Cheesecake! You lost this battle – I am really sorry :P
I’ve seen pictures and recipes all over the internet the last couple years for cakes like this one here. I think it was quite a hype some time ago (when I was not yet blogging). So this cake was on my to-do-list for like “forever” ;) Until last week when I finally made the cotton-like Japanese Cheesecake – or some say Soufflé Cheesecake. I have to be honest – I was a bit worried how it would turn out – you know – soufflés are not the easiest candidates in the kitchen – one wrong move and you can end up with a flat nothing in you hands…
Well – as you can see – it turned out quite good :) I can take it down from my “have to make this one day list” and put it on the “let’s make that more often” list. Sooo delicious! All you can read about this kind of cakes – all true! So fluffy – almost like cotton candy! Just not as sweet. You take a bite and it melts in your mouth… Everybody that got a slice of that cake (there were not too many, cause I ate a lot myself) – well everybody was really delighted! And again I am not exaggerating ;)
It could have looked a bit better – have to admit that. If I only had a better springform. I used a standard one which is not very high. I had to “extend” the edge of the form with baking parchment, because the cake is basically blowing up while baking, so a standard springform is not high enough. That’s why it looks so different in color – the light base is where the springform tin was and the darker part where the baking parchment reached over the edge of the springform – in that area the cake got more heat and browned much more. You can also see that there are signs of deflating in the skin of the cake. You really have to be very gentle with the cake when moving – and do not even think about opening a window in your kitchen :P Soufflés – they can be bitches. So be careful – the result is a delicious cake (whatever it looks like I suppose) ;)
Oh and one more thing: All ingredients should have room temperature – except the egg whites. I recommend to separate the eggs before, leave the egg yolks on the counter and place the egg whites in the fridge until you need them.
INGREDIENTS / ZUTATEN
1/4 cup (50g) sugar
1/4 cup (60g) butter, at room temperature
6 large eggs, divided
7 oz. (200g) heavy cream, at room temperature
2 tsp. lemon juice
2/3 cup (80g) all-purpose flour
1/2 cup (100g) sugar
confectioner’s sugar for dusting
50g Zucker
60g weiche Butter
6 Eier (L), getrennt
200g Sahne, Zimmertemperatur
2 TL Zitronensaft
80g Mehl (Type 405)
100g Zucker
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Divide the eggs and place the egg whites in the fridge. In a large bowl mix the cream cheese and sugar (the 1/4 cup) on medium speed until combined. Add the butter in small pieces and mix unil well combined. Add the egg yolks and mix in, add the heavy cream and lemon juice and mix until the batter is smooth. Sift the flour into the bowl and mix well.
3. In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Add about 1/3 of the meringue to the bowl with the cream cheese mixture and mix in. Add the remaining meringue and fold in carefully. Trasfer to the prepared springform and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
4. Place the springform in a larger baking pan and add boiling water to that pan – the springform should stand in 1 inch (2,5cm) of hot water. Place in the middle of the oven and bake for 55 minutes. Reduce the temperature of the oven to 300°F (150°C) and continue baking for about 30 minutes. Test with a wooden skewer inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Turn off the oven and leave the cake inside for another 15 minutes, then open the door of the oven slightly and wait another 15-20 minutes. Carefully remove from the oven and let cool down completely inside the springform on a wire rack. When cooled place in the fridge for 2-3 hours. Carefully remove from the form and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
1. Eine 23cm (9 inch) Springform einfetten und mit Backpapier auslegen – das Backpapier sollte mindestens 5cm (2 inch) über den Rand der Form hinausragen, weil der Kuchen einiges aufgehen wird. Diese Springform muss dann in eine größere Form gestellt werden, die mit Wasser gefüllt ist, deshalb empfehle ich die Springform noch mit Alufolie einzuwickeln, damit kein Wasser in die Form eindringen kann. Den Ofen auf 160°C (325°F) vorheizen.
2. Die Eier trennen und das Eiweiß in den Kühlschrank stellen, bis es gebraucht wird. In einer großen Schüssel den Frischkäse mit dem Zucker (die 50g) mit der Küchenmaschine bei mittlerer Geschwindigkeit verrühren, bis sich alles gut verbunden hat. Die weiche Butter in kleinen Stücken zugeben und gut unterrühren. Das Eigelb zugeben und unterrühren, ebenso die Sahne und den Zitronensaft – es sollte eine glatte Masse entstehen. Das Mehl in die Schüssel sieben und gut verrühren.
3. In einer zweiten (fettfreien) Schüssel das kalte Eiweiß bei mittlerer Geschwindigkeit der Küchenmaschine/Handrührgeräts aufschlagen, bis es anfängt weiß zu werden. Die Geschwindigkeit erhöhen und den Zucker (die 100g) langsam einrieseln lassen. Auf höchster Stufe für etwa 3-4 Minuten aufschlagen, bis das Eiweiß steif geworden ist. Das Ergebnis sollte eine dicke, glänzende Baisermasse sein, mit etwa doppeltem Volumen. Etwa 1/3 davon abnehmen und vorsichtig unter die Frischkäsemasse rühren, dann die restliche Baisermasse sehr vorsichtig unterheben – es sollte möglichst wenig Volumen verloren gehen. In die vorbereitete Form füllen und die Oberfläche glätten. Ein oder zwei mal auf die Arbeitsfläche fallen lassen (aus geringer Höhe, nicht über den Kopf halten und fallen lassen!), damit größere Luftblasen entweichen können.
4. Die Form in eine größere Backform oder auf ein Blech mit hohem Rand stellen und kochendes Wasser einfüllen – die Form sollte etwa 2,5cm (1 inch) hoch mit Wasser umgeben sein. In der Mitte des Ofens platzieren und für etwa 55 Minuten backen. Die Temperatur auf 150°C (300°F) reduzieren und weitere 30 Minuten backen. Mit einem Holzstäbchen testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn das Stäbchen sauber herauskommt. Vorsicht: Der Kuchen sollte hier nur sehr vorsichtig bewegt werden, da er sonst in sich zusammenfallen kann. Den Ofen ausschalten und den Kuchen für weitere 15 Minuten bei geschlossener Türe stehen lassen. Die Ofentüre dann einen Spalt weit öffnen und weitere 15-20 Minuten warten – danach kann der Käsekuchen herausgenommen werden und auf einem Kuchengitter in der Form komplett abkühlen. Den Kuchen dann für etwa 2-3 Stunden in den Kühlschrank stellen. Vor dem Servieren dann vorsichtig aus der Form lösen und mit Puderzucker bestäuben. Der Kuchen ist sehr fragil und lässt sich am Besten mit einem erwärmten Messer schneiden.
If you are looking for more cheesecake, why not take a look at my Pinterest Board for cheesecake? :)
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Here is a version of the recipe you can print easily.
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Japanese Cheesecake aka. Cotton Cheesecake
- Prep Time: 30
- Cook Time: 85
- Total Time: 120
Ingredients
- 14 oz. (400g) cream cheese, at room temperature
- 1/4 cup (50g) sugar
- 1/4 cup (60g) butter, at room temperature
- 6 large eggs, divided
- 7 oz. (200g) heavy cream, at room temperature
- 2 tsp. lemon juice
- 2/3 cup (80g) all-purpose flour
- 1/2 cup (100g) sugar
- confectioner’s sugar for dusting
Instructions
- Grease a 9 inch (23cm) springform tin and line with baking parchment. The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. The form has to be placed in a larger pan with water when baked, so I recommend to wrap aluminum foil around the bottom of the springform to prevent water getting into the form. Preheat the oven to 325˚F (160°C).
- Divide the eggs and place the egg whites in the fridge. In a large bowl mix the cream cheese and sugar (the 1/4 cup) on medium speed until combined. Add the butter in small pieces and mix unil well combined. Add the egg yolks and mix in, add the heavy cream and lemon juice and mix until the batter is smooth. Sift the flour into the bowl and mix well.
- In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly (the 1/2 cup) add the sugar. Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Add about 1/3 of the meringue to the bowl with the cream cheese mixture and mix in. Add the remaining meringue and fold in carefully. Trasfer to the prepared springform and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
- Place the springform in a larger baking pan and add boiling water to that pan – the springform should stand in 1 inch (2,5cm) of hot water. Place in the middle of the oven and bake for 55 minutes. Reduce the temperature of the oven to 300°F (150°C) and continue baking for about 30 minutes. Test with a wooden skewer inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Turn off the oven and leave the cake inside for another 15 minutes, then open the door of the oven slightly and wait another 15-20 minutes. Carefully remove from the oven and let cool down completely inside the springform on a wire rack. When cooled place in the fridge for 2-3 hours. Carefully remove from the form and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Well as an American and former New Yorker, I love NY cheesecake! However, I’d be happy to try this recipe and see how it compares! :)
I love NY Cheesecake as well – don’t get me wrong ;)
But this one here is awesome – but very different to other cheesecakes :)
Cheers,
Marc
I recently made this cheesecake, for my husbands birthday… Wow, the best! I followed your wonderfully detailed recipe, its well worth the effort. Thank you so much!
Plan to make it again for Thanksgiving.
Hi Nicole,
happy to hear you liked it! Thank you for your kind words! :)
Cheers,
Marc
Hi!
Could you please tell me what kind of cream cheese you used.
Mascarpone..Ricotta…Quark…or regular Philadelphia cream cheese?
Hi Charlie,
I used regular cream cheese – like Philadelphia. Guess it could also work with a mixture of mascarpone and ricotta :)
Cheers,
Marc
Looks amazing! I’m definitely trying this one! I love your blog and recipes! And it is a great tool to study german as well! Tks
Thanks Juliana!
Learning German? Hmm – I am not always very accurate with the translation to be honest – sometimes I use different ways to explain the preparation in each language – so be warned :P
Cheers,
Marc
This looks amazing, I’ve never seen such a light looking cheesecake. I shall definitely have to try this.
Hi Angela,
it is definitely a great cheesecake – very different to most others I know ;)
Cheers,
Marc
If i was to half the recipe and bake it in a smaller tin how long would i have to bake it for and at what temp?? The recipe looks so gooodddd!
You want to use a 7 inch springform? Hm – can’t give you proper advice here because I haven’t tried that yet.
I would suggest to keep the temperatures from the recipe and reduce the time to 40-45 minutes and 25 minutes with the reduced temperature mentioned in the recipe. You might want to check with a wooden skewer 5-10 minutes before the end if it’s done or not – but be careful not to deflate the cake ;)
hope that helps!
Cheers,
Marc
I am Japanese and my friend used your recipe and made this cheesecake for me. It was really good!!!! It is light texture compared to NY style. In addition to that, the sweetness was perfect. Many american sweets are way too sweet. Yours is just like Japanese sweets, not too sweet, just right!
Happy to hear you liked it!
I think I should try more Japanese sweets :)
Cheers,
Marc
So just wondering is it 1/4 c sugar, 1/2 c sugar or 3/4c? Sugar is listed twice in the recipe plus confectioners :)
Hi,
it is 1/4 cup AND 1/2 cup – if you look at the recipe there is mentioned to add the first portion sugar to the batter and the second portion is for the meringue :)
hope that helps.
Cheers,
Marc
Wunderschöner Blog und tolles Rezept. Das werd ich gleich am WE mal in Ruhe ausprobieren.
Und zum Küchengott beten, dass er mir nicht einbricht… :-P
Vielen Dank!
Wenn man geduldig ist, sollte es klappen ;)
LG,
Marc
Other Japanese cheesecake recipes I’ve seen (and one I’ve baked up) use Cream of Tartar. Just wondering why this recipe didn’t call for it.
Hi Kathy,
that is easy to explain :) It is not necessary.
The recipe is adapted to work for bakers around the world – in Germany for example (where I live) it is very difficult to get Cream of Tartar, so it is not appearing in my recipes – except for one where I made edible glass with it ;P
Cheers,
Marc
This looks so delicious! Beautifully composed, Marc. Can’t wait to try your recipe will make sure to share the results. Looking forward to your upcoming post! Thanks again! Cheers!
Thank you Elizabeth! Hope to see your results soon! :)
Cheers,
Marc
How shall the Cake be stored if it going to be consumed 2 days after baked please?
Hi Marliese,
I would not recommend to store it for more than one day – it looses a lot (taste, texture, …) – but if you have to, it should be stored in the fridge, covered so it does not gets moist.
Hope that helps.
Cheers, Marc
I followed the recipe to the last detail and it didn’t rise. We had a super hot, humid day here in Texas and I’m wondering if that might have had something to do with it. It was still a hit with my guests, and I poured 2 Tablespoons of Chambord over each slice — they all raved about how it wasn’t too sweet and not your typical cheesecake. Your input would be greatly appreciated on the rising-failure. Thanks!
Hi Vicki,
sorry to hear it did not work out well. Not quite sure what the problem could be – the humidity is probably not the problem when baking – a cake like this one here likes it humid ;) Not after being baked, but during the bake. The only thing I could think of is the egg whites – you have to make sure it is very fluffy and airy – use a fat-free metal bowl and maybe add a drop of lemon juice to the egg whites when beating them – that should make sure the volume stays as it is – then fold in really carefully…
hope that helps a bit.
cheers, marc
I have been looking for the perfect cheesecake recipe for years. This appears to be one I have had in the past and could never find the recipe for. Very light and airy. What I have found, mostly, is the way it is baked. I will try with directions as this is not your typical denser NY style. Thanks for posting. As for typical NY cheesecake, I found an almost foolproof way to bake, 350 degrees for 1 hour, turn off heat and let sit in oven 2-3 hours until jiggly in the center. I wrap pan in aluminum foil and put a large baking pan with water in it underneath.
I made this today. It sounded really great but I had to cook it a lot longer because of my convection oven. It never really cooked thoroughly even after cooking it for over 2 hours. With that said, the cake has a really good flavor but I will have to make adjustments to get it right. The only other gripe I have is that it is way too much work. This is a great cake for special occasions but definitely not something I would make often.
Hi Carmela,
some ovens can be challenging – I have that too with some recipes. That Cheesecake is some work yes – I am also not doing it on a regular basis, but I think it is really worth all that work :))
Cheers,
Marc
Lovely pictures! I actually baked this cheesecake from your recipe yesterday, and while the flavor was very good, my cake unfortunately didnt rise at all–not even during the baking process! And so, the result was very thick, dense, and slightly eggy. My bible study patrons enjoyed it nonetheless, but I was a tad disappointed.
Hi Clementine!
Sorry to hear it did not work out quite well… this cake can be a bit problematic sometimes. It is a soufflé like cake and very delicate – I do not want to use the word “bitchy” but it fits here quite good ;)
Was the batter very liquid when you transferred it to the baking pan or light and fluffy?
Cheers,
Marc
Hi, What kind of heavy Cream did you use ?
I’m planning to make it today. It looks so delicious
Hi Marta,
you can use regular heavy cream – the one you would use to make whipped cream.
Cheers,
Marc
Hi Marc,
Do you think almond or coconut flour will work instead of regular, for a gluten free version?
Thanks,
Iryna
Hi Iryna,
I haven’t baked with gluten free flour yet, but I know it can cause a bit of a trouble.
I once saw a recipe that used rice flour and some starch I think – and xanthan gum, so the bake won’t loos its shape. I guess you have to try here what works best.
Cheers, Marc
Needs salt, bro. Nice presentation.
:)
Hi Marc,
How can I make liquid heavy cream from powdered whipped cream?
Thanks
Hi Ima,
never used powdered whipped cream, but I guess you just need to add water and mix it ;)
Cheers,
Marc
Hi Marc,
I am making this cake for a birthday party tomorrow. Wondering why you suggest using cold egg whites? 90% of all the recipes I have used for a meringue called for specifically room temperature egg whites. In fact, they even say if the egg whites are cold, to heat the bottom of the bowl? Just wondering if this temperature is something specific to this cake when mixing with the batter or if it’s just the way you prefer to make merengue. I only have time for one go at this, so I am trouble shooting ahead of time :)
Thank you for your help!
Mollie
Hi Mollie,
sorry – saw the comment just now… hope all worked out fine with the cake.
Egg whites should be slightly below room temperature and beaten in a cold bowl for best results – it might take a bit longer to get them stiff than room-temperature egg whites, but the consistency you get there is better for a souffle type of bake.
Cheers,
Marc
What would be my measurements if I used a 12 inch pan? I don’t have a 8 inch or 9 inch pan.
Hi Grace,
that kind of information is easy to google – you have to multiply with 1.6 ;)
Unfortunately, I can’t make any suggestion for the baking time though when changing the size of the pan.
Cheers,
Marc
Hello there,
I know this post is quite old … I still hope I‘ll get an answer! :)
I‘d like to use an 18cm form (high edged) for my cake. Is that possible or do I have to use the 23cm one?!
Thank you for your answer in advance! :)
Hi,
18cm is definitely too small with the same amount of ingredients.
There are calculators out there to change measurements if you want to change the size of baking forms – i would google it.
Cheers, Marc
Your recipe doesn’t specify what kind of butter. Since the recipe doesn’t call for salt I assume I should use salted butter, correct?
Hi,
It’s unsalted butter.
Cheers, Marc
I made the cake using your recipe! My cake turned out SOOO good!!! Thank you!
One small step I changed:
I combined my butter, cream cheese, milk in a pot over the stove on very low heat. Then transferred the mixture to the creamed yolk, sugar and lemon juice mixture.
Otherwise I followed the rest of the recipe step by step!
– From Calgary, Canada
Glad it workt out well! :D
Cheers
Marc
how important is it to use a springform vs a normal 9inch pan with parchment paper? i have a springform but its slightly too big (like 9.5) so i’m thinking of just using my regular pan
A springform tin makes it easier to release the cake from the tin.
The cake is very delicate you don’t want to flip it ;)