Cotton Cheesecake/Japanese Cheesecake

Sharing a recipe for Cotton Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone’s favorite and your new go-to dessert!

Written recipe:

Tools used in this video:

Fat Daddio’s Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan

Wilton 2105-6816 Perfect Results Nonstick Lasagna Pan, 14 by 10-Inch

KitchenAid K45SSWH K45SS Classic 275-Watt 4-1/2-Quart Stand Mixer, White


8 oz cream cheese (room temperature)
1/2 cup milk
5 large eggs (room temperature)
1/4 tsp cream of tartar
1/4 cup sugar + 1/4 cup sugar
1/4 cup unsalted butter (room temperature)
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp cornstarch

8-inch round springform pan
Yields: 8 servings


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Sarah McWilliams says:

I can’t wait to make this! Your voice is so soothing!

zombie 66 says:

mam.why the top of my cake always have a huge crack.what did i do wrong.i ve tried 5 times.still the me please….

Hoa Le says:

Thank you so much for your recipe. My cotton cheesecake turned out very good. My husband and my two kids, including my self, we all loved it.

Natalie Vuu says:

After I put the cake in the oven, realize I forgot my butter. Is it still going to change the taste without the butter? :/

Nishir Islam says:

mam can i make this cake without cream of tartar?

Wanda Chambers says:

I did enjoy your video. I am making the cake now.

Hoa Le says:

Cảm ơn bạn đã chia sẻ recipe. Nhìn ngon và hấp dẫn quá, mình sẽ làm vào cuối tuan này.

Zenghou Wong says:

first we hot the oven in 315degree 6 minutes?? and do our cake,after that use 315degrees to bake the cake for one hour??
is my step correct??

sadia zaman says:

I followed your recipe yesterday and the cake turned out perfect. Just increased the amount of sugar and added a bit of vanilla extract. My family loved the cake, thanks for the recipe.

creativemoi1983 says:

i am vegan
do you know if it is possible to make a vegan one

Soca Playboy says:

Really good recipe!! This is one of my go to’s !! 🙂

Tracy Medders says:

Instead of using the egg whites, could I use heavy cream?

Marcela Perez says:

Hi RunAwayRice, I made the cheesecake but some water went in the mold while baking….
it still tasted good, but do you think I can use some other type of container instead of the one you have? maybe cup cake tints?

fand romi says:

did the taste has a Lemon flavour?

bhasker bobby says:

Thank u for the recipe.. Made it today and it is delish..!!

Erin Nolan says:

I tried and made some sort of…omelette egg thing? Pretty sure I whisked the egg wrong. 🙁

Alexis Rodrigo says:

I have this baking in the oven right now. But watching the video again, I realized I forgot to add the 1/4 cup of sugar into the egg whites! I hope it will still turn out yummy. I will add whipped cream frosting to it, since I’m making it a birthday cake.

Zenghou Wong says:

i need to know the temperature because my oven is same like 160,170,180,190,200,210 that types

Lolo Otour says:

I made this and it tasted great but it didn’t rise anyone has an idea why?

Sana Naz says:

+RunAwayRice can i use processed cream cheese spread instead of original cream cheese??

lac92576 says:

Just made this and it smells so good! I mistakenly took it OUT of the oven after the time was up, and now it’s got the wrinkly top (it was perfectly smooth and round after it finished baking though) 🙁 Next time, I’ll leave it in for the full time duration…

Alyssa Ho Ho Ho says:

Is it okay if I just leave out the cream of tar tar?

Linh Nguyen says:

I love your shows alot ! Thanks.

Hoa Le says:

Also I have a question for you. Can i bake 2 cake at the same time.

MissTantan Gomez says:

+RunAwayRice I’ve tried doing this cake twice and every time I make the meringue and add the sugar the fluffiness dies down what can I do? Please help

Anessa Malik says:

What an incredible video! May I know, though, if I could sub the butter with corn oil? And the purpose of lemon juice?

Nishir Islam says:

thanks mam

vietnamemperor123461 says:

Can I substitute all purpose flour and cornstarch with cake flour?

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