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Japanese cotton cake or Japanese cheesecake… photos and videos to prepare it!

Japanese cheesecake

Japanese cotton cheesecake is an easy-to-make dessert, of Japanese origin and with a truly particular consistency.

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

Be careful though, all the ingredients indicated must be used at room temperature ! We suggest you enjoy it as it is, with the addition of a simple fruit sauce or a sprinkling of icing sugar. Let's see all the photo steps and the video recipe !

Japanese cheesecake
Japanese cheesecake

Preparation of Japanese cheesecake

Melt butter

1. First, melt the butter in a saucepan over low heat or in the microwave .

Add milk and cream cheese

2. Let it cool with the milk, then put it in a bowl and add the spreadable cheese .

Beat and add egg yolks and sugar

3. Mix well with a whisk or electric whisk at low speed, then add the egg yolks and 100 grams of sugar.

Add sifted flour, vanilla extract and whisk again

4. Continue mixing until you obtain a smooth cream, then add the sifted flour and corn starch. Also add the vanilla essence and mix everything again.

Whip egg whites

5. Temporarily keep the cream aside, now whip the egg whites with the rest of the sugar (50 grams) you have available.

Add egg whites to the mixture

6. 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.

Place mixture in a cake tin

7. Pour the mixture thus obtained into a cake tin with a diameter of 18-20 cm and lined with nice high baking paper (it must exceed the edges of the cake tin by 2-3 cm for safety) and level the surface with a spoon.

Place cake pan in a bain-marie baking pan

8. Place the cake tin in a pan large enough and with some water so you can cook the cake in a bain-marie .

Take Japanese cheesecake out of the oven and dust with icing sugar

9. Cook in a preheated oven at 180°C for 25 minutes , then lower the temperature to 160°C and continue cooking for another 25-30 minutes. At the end of cooking, turn off the oven, remove the cake pan from the bain-marie and place it back in the oven ajar with the light on to cool. Serve with icing sugar or fresh fruit to taste.

Read also
New York cheesecake, the typical American dessert


The cotton cake can be stored for 3-4 days after preparation in the refrigerator.

If you are looking for other oriental recipes we cannot help but recommend the namelaka cream one.

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