Ah yes—Japanese steamed (or “cotton”) cheesecake—light, fluffy, and subtly sweet, almost like a cloud that melts in your mouth. Unlike dense Western cheesecakes, it’s airy because it’s steamed or baked in a water bath and relies on whipped egg whites for lift. 🍰☁️
Here’s a classic recipe:
Japanese Steamed Egg Cheesecake (Cotton Cheesecake)
Ingredients
- 250 g (9 oz) cream cheese, softened
- 50 g (¼ cup) unsalted butter, softened
- 100 ml (⅓ cup + 1 tbsp) milk
- 60 g (¼ cup) sugar
- 3 large eggs, separated
- 20 g (2 tbsp) cornstarch or cake flour
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Prep pan & water bath
- Grease an 8-inch round cake pan and line bottom with parchment.
- Wrap the outside in foil if baking in water bath to prevent leaks.
- Preheat oven to 320°F (160°C).
- Make the cream cheese base
- In a bowl over a double boiler (or microwave in short bursts), soften cream cheese, butter, and milk until smooth.
- Remove from heat, let cool slightly.
- Whisk in egg yolks, cornstarch, lemon juice, and pinch of salt until smooth.
- Whip egg whites
- In a clean bowl, beat egg whites with sugar until stiff peaks form.
- Fold together
- Gently fold 1/3 of egg whites into cream cheese mixture to lighten.
- Fold in remaining whites carefully—don’t deflate the batter.
- Steam or bake
Oven method (water bath):- Pour batter into prepared pan, place in larger pan with hot water (about halfway up the sides).
- Bake 50–60 minutes until lightly golden and set.
Steaming method:
- Pour batter into pan, cover with foil, and steam over simmering water for ~40–50 minutes.
- Cool gently
- Remove from oven or steamer, let cool to room temperature.
- Chill in refrigerator for 2–3 hours before serving (optional, but enhances texture).
Tips for that cloud-like texture
- Beat egg whites carefully—no overmixing.
- Fold gently to preserve air.
- Don’t rush cooling; abrupt temperature changes can cause cracks.
- Optional: dust with powdered sugar or top with fruit.
If you want, I can also give you a super-simple 3-ingredient microwave-friendly version that comes out surprisingly fluffy—like a mini Japanese cheesecake in a cup.
Do you want me to do that?
