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Japanese Cotton Cheesecake

A light, aerial and trendy cheesecake

Here is a refreshing and delicious dessert from Japan. It is a lighter cousin of the cheesecake well known in the United States and Canada. The Japanese version contains less sugar and less cheese, its texture is very airy and fluffy, it does not have a thin layer of crushed biscuits. It is also called Light Cheesecake.

In my recipe I use lemon to perfume my cheesecake, but you can also make it with vanilla or without any flavor. For a more Asian version, use pandan leaves or green tea leaves: grind them very finely or infuse them to incorporate one to two tablespoons in your preparation.

To make this recipe you have to be precise and meticulous because all the details are important. When you beat your egg whites, you must stop before they are too much mounted, when you can see the soft peaks. Bake your cake in the oven in a water-bath and at a lower temperature than most of the cakes.

It is definitely a dessert worth to discover. Bon appétit.

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Ingredients for 6 people

  • 250g of cream cheese (Philadelphia type)
  • 150ml of whipping cream
  • 5 large or 6 medium eggs
  • 50g of flour
  • 15g cornstarch
  • 40g of sugar
  • 60g of sugar for beating egg whites
  • 40g butter
  • 1 tbsp of lemon juice
  • zest of a Lemon

Raspberry Coulis

  • 250g of raspberries
  • 30g of sugar
  • 50ml of water


  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake Ingredients
    Japanese Cotton Cheesecake Ingredients
  • Japanese Cotton Cheesecake
    Soft peaks: it's time to stop beating the egg whites
  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake
  • Japanese Cotton Cheesecake



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