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Fluffy Japanese Cotton Cheesecake Recipe Perfect for Mothers Day Brunch

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A light, airy Japanese cotton cheesecake with a soft, jiggly texture and gentle sweetness, perfect for Mother’s Day brunch or special gatherings.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 4 tbsp (57 g) unsalted butter, softened
  • 2/3 cup (160 ml) whole milk, room temperature
  • 6 large eggs, separated, room temperature
  • 2/3 cup (135 g) granulated sugar, divided
  • 1/2 cup (60 g) cake flour, sifted
  • 2 tbsp (16 g) cornstarch, sifted
  • 1 tbsp lemon juice (optional)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 320°F (160°C). Wrap outside of springform pan with two layers of heavy-duty aluminum foil. Lightly grease inside and line bottom with parchment paper.
  2. In a heatproof bowl over simmering water, combine softened cream cheese, butter, and milk. Stir constantly until smooth and warm. Remove from heat and cool slightly.
  3. Sift cake flour, cornstarch, and salt into a bowl. Add lemon juice and vanilla extract to cream cheese mixture. Whisk in egg yolks one at a time until incorporated. Fold in dry ingredients until smooth.
  4. Using an electric mixer, beat egg whites until foamy. Gradually add half the sugar (about 1/3 cup or 67 g) and beat until soft peaks form. Add remaining sugar and beat until stiff peaks form.
  5. Spoon about a third of the meringue into cream cheese batter to lighten it. Gently fold in remaining meringue in two additions, being careful not to overmix.
  6. Pour batter into prepared pan. Place springform pan inside larger roasting pan and pour hot water halfway up the side of the cheesecake pan. Bake 50-60 minutes until top is golden and center jiggles slightly.
  7. Turn off oven and leave cheesecake inside with door slightly ajar for 15 minutes. Remove from water bath and cool completely on wire rack. Refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients for best results. Whip egg whites to stiff peaks but not dry. Fold gently to keep air bubbles intact. Use a water bath to keep cheesecake moist and prevent cracking. Cool gradually to avoid cracks. If cracks appear, dust with powdered sugar or serve with fruit compote.

Nutrition

Keywords: Japanese cotton cheesecake, fluffy cheesecake, Mother's Day dessert, light cheesecake, water bath cheesecake, cotton cheesecake recipe

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