Skip to content 
In a small saucepan over low heat, melt the butter and milk together. Stir constantly until the butter is completely melted and the mixture is smooth. Remove from the heat and let cool slightly.
In a separate bowl, beat the softened cream cheese until smooth and free of lumps.
Gradually add the melted butter and milk mixture to the cream cheese, stirring constantly until well combined and smooth. Then mix in the vanilla extract and egg yolks, one at a time, beating well after each addition.
Step 3: Mix the Dry Ingredients
In a medium bowl, mix together the cake flour, cornstarch, and salt.
Gradually add the dry ingredients to the cream cheese mixture, stirring gently until combined. Be careful not to overmix to keep the batter light and fluffy.
Step 4: Beat the Egg Whites
In a separate, clean bowl, beat the egg whites until foamy.
Add the cream of tartar (if using) and continue beating until soft peaks form.
Gradually add the granulated sugar while continuing to beat the egg whites until stiff, shiny peaks form.
Step 5: Add the Egg Whites
Gently fold the beaten egg whites into the cream cheese mixture in three batches. Use a spatula to gently fold the batter in so that it doesn’t shrink. The goal is to keep the batter light and fluffy.
Step 6: Bake the Cheesecake
Pour the cake batter into the prepared cake pan and smooth the top.
Set the cake pan in the larger baking dish or pan. Pour hot water into the larger dish to create a water bath about 1 inch deep. Carefully transfer all ingredients to the oven and bake at 320°F (160°C) for 50-60 minutes, or until the top of the cheesecake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool the Cheesecake
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 15 minutes. This will help prevent it from collapsing too quickly.
Remove the cheesecake from the oven and the water bath and allow it to cool completely in the pan.
Once cooled, carefully remove the cheesecake from the pan and remove the parchment paper.
Step 8: Serve
For an extra touch of elegance, dust the top of the cheesecake with powdered sugar before
serving.
Slice and enjoy the thin, fluffy layers of Japanese steamed cheesecake!
Tips for making the perfect cotton cheesecake:
Room temperature ingredients: Make sure the cream cheese, butter, and eggs are at room temperature to ensure a smooth batter.
Whipping the egg whites: It’s important to whisk the egg whites until they’re stiff but not too stiff. They should hold their shape but still be shiny and not dry.
Steam for Texture: A water bath ensures that the cheesecake bakes gently, giving it a fluffy, soft texture. Make sure the water is hot enough to create steam but not boiling.
Variations
Lemon Cheesecake: Add the zest of one lemon and a teaspoon of lemon juice for a refreshing flavor.
Green Tea Cheesecake: Add 1-2 teaspoons of matcha powder to the dry ingredients for a Japanese green tea flavor.