Japanese Cotton Cheesecake

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recipe by Ricardo Muñoz

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon

Japanese Cotton Cheesecake

Inspired by: https://www.youtube.com/watch?v=SQGygQx4BE0&feature=youtu.be

recipe updated Jun 5, 2020


  • Cream cheese icon
    Cream cheese
    200 g (about ¾ cup)
  • Milk icon
    200 ml (about 200 g)
  • Egg white icon
    Egg white
    4 (about 120 g)
  • Egg yolk icon
    Egg yolk
    4 (about 80 g)
  • All purpose flour icon
    All purpose flour
    50 g (about ½ cup)
  • Lemon zest icon
    Lemon zest
    1 ½ tsp (about 5.7 g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)
  • Sugar icon
    30 g (about 2 ⅜ tbsp)


  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Water bath
  • kCook icon Cake tin
  • kCook icon Large mixing bowl
  • kCook icon Large glass bowl
  • kCook icon Large mixing bowl
  • kCook icon Rack

Step preview

  1. Grease a clean cake tin
  2. Line with parchment paper
  3. Add cream cheese to a clean large mixing bowl
  4. Heat in microwave until softened - 30 sec
  5. Stir well
  6. Whisk milk into the large mixing bowl
  7. Add egg white to a clean large glass bowl
  8. Chill in freezer
  9. Add egg yolk to the large mixing bowl
  10. Whisk well until combined
  11. Sift all purpose flour into the large mixing bowl
  12. Whisk well until combined
  13. Strain the cream cheese mixture into a mixing bowl through a sieve
  14. Push ingredients through the fine wire mesh with a little pressure to get a smooth, lump free mixture
  15. Add lemon zest to the large mixing bowl
  16. Pour lemon juice into the large mixing bowl
  17. Remove the egg whites from the freezer
  18. Whisk well until combined
  19. Add sugar to the large glass bowl and continue mixing
  20. Add sugar to the large glass bowl and continue mixing
  21. Add sugar to the large glass bowl and continue mixing
  22. Whisk well until foamy
  23. Stir the cream cheese mixture well with a silicone spatula
  24. Transfer the egg white and sugar mixture into the cream cheese mixture
  25. Stir well until combined
  26. Pour the batter into the prepared cake tin, stirring a little
  27. Pre-heat oven - 140°C
  28. Bake in water bath - 40 min, 140°C
  29. Reduce heat
  30. Bake in water bath - 20 min, 120°C
  31. Turn the oven off
  32. Wait - 20 min
  33. Place onto cooling rack
  34. Let cool completely
  35. Place the cake on a cutting board and remove the parchment paper
  36. Slice the cake and serve immediately
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