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Japanese steamed cheesecake, also known as cotton cheesecake, is a light, fluffy, airy dessert that melts in your mouth.
Unlike traditional dense cheesecakes, this version has a cloud-like texture thanks to the incorporation of whipped egg whites, making it a delicious dessert that’s less sweet and incredibly delicate.
It’s perfect for those who enjoy cheesecake but prefer something a little lighter.
Why You’ll Love This Recipe
This cake is soft, airy, and less dense than other cakes, making it easy to eat and wonderfully light. The recipe uses a combination of cream cheese, milk, and eggs, along with a gentle steaming method that gives it its signature fluffy texture.
Japanese Steamed Cheesecake Ingredients
For the cheesecake:
250g (9oz) cream cheese, softened
1/4 cup (60g) unsalted butter
1/3 cup (80ml) milk
1/2 cup (100g) granulated sugar
4 large eggs, separated
1/2 teaspoon vanilla extract
1/3 cup (45g) cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)
Powdered sugar (for garnish, optional)
For the water bath:
Hot water for the water bath (about 1 inch deep in the baking pan)
How to make Japanese Steamed Cheesecake
Step 1: Prepare the Ingredients
Preheat the oven to 320°F (160°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
Have a large baking dish or pan ready that will hold the cake pan and act as a water bath.
Step 2: Prepare the Cream Cheese Mixture