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Japanese cotton cake or Japanese cheesecake… a dessert to be discovered!

Japanese cheesecake

The Japanese cotton cheesecake is an easy to make dessert, of Japanese origin and with a very particular texture.

The Japanese cheesecake recipe is perfect for those looking for a soft and different dessert. Being able to describe it in words is difficult, but not impossible. From the very first taste you will be amazed by the almost frothy consistency of this spreadable cheese-based dessert, but not only.

But be careful, all the ingredients listed must be used at room temperature ! We suggest you enjoy it as it is, with the addition of a simple fruit sauce or with a sprinkling of icing sugar.

Japanese cheesecake
Japanese cheesecake

Preparation of the Japanese cheesecake

  1. First, melt the butter in a saucepan over low heat or in the microwave . Let it cool then put it in a bowl, add the milk and the spreadable cheese . Mix well then add the egg yolks and 100 grams of sugar.
  2. Continue to mix until you get a homogeneous cream then add the sifted flour and cornstarch. Also add the vanilla essence and mix everything.
  3. Temporarily keep the cream aside, now whisk the egg whites with the rest of the sugar (50 grams) that you have available. Add the whipped egg whites to the rest of the ingredients, mix gently from bottom to top so as not to dismantle the egg whites.
  4. Pour the mixture thus obtained into a pan with a diameter of 16 cm and lined with parchment paper, level the surface with a spoon then place the pan in a large enough pan with water so as to be able to cook the cake in a bain- marie .
  5. Bake in a preheated oven at 180 ° C for 25 minutes , then lower the temperature to 160 ° C and continue cooking for another 65 minutes. At the end of cooking, turn off the oven, remove the pan from the bain-marie and return to the oven ajar to cool. Serve with powdered sugar or fresh fruit to taste.

This is a fun and different preparation, however you can also opt for the classic American cheesecake .


The Japanese cake can be stored for 3-4 days from preparation in the refrigerator.

If you are looking for other oriental recipes we cannot fail to recommend that of the namelaka cream as well.

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