Japanese Cotton Cheesecake RECIPE 【美味】日本のチーズケーキはこれでなくちゃ・・

How to make light-as-a-cloud Japanese Cheesecake. It’s also called Cotton Cheesecake and Souffle Cheesecake. Whatever it’s called, it is delicious and not that difficult to make.


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250 grams / 8 oz cream cheese (1 cup)
50 grams / 2 oz butter (4 tablespoon)
60 grams / 2 oz cake flour ( approximately 5-6 tablespoons)
20 grams / 1 oz cornstarch ( approximately 3 tablespoons)
1/4 teaspoon cream of tarter
1/4 teaspoon salt
140 grams / 5 oz granulated sugar
6 eggs
100 ml / 3 fluid oz milk
1 tablespoon lemon juice

Combine cream cheese, milk and butter. Heat over double boiler and whisk until smooth. Set aside. Separate the eggs. Sift flour, cornstarch and salt into cheese mixture. Mix until well incorporated. Add egg yolks and lemon juice. Mix until combined. Set aside. Whisk egg whites with egg of tarter and sugar until stiff peaks form. Add 1/3 meringue into egg mixture and fold in. Continue with the rest of the meringue. Fold in gently until combined. Pour into prepared cake pan. Preheat oven to 160C/320F. Bake for 1 hour 10 minutes with a water bath. Chill overnight and serve.

This video was inspired by the Cotton Cheesecake that Sarah Kim made over on her channel. Make sure to check her video out.

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・クリームチーズ 250g
・バター 50g
・コーンスターチ 20g
・薄力粉 60g
・クリームオブターター 小さじ1/4
・塩 小さじ1/4
・グラニュー糖 140g
・レモンジュース 大さじ1



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Marion Thurston says:

Thank you guys so much! This cheesecake was a hit in my Japanese club! Again, thank you so much!

Utatane Kai says:

Also this looks so delicious and fluffy!

Steve's Kitchen says:

Beautiful. Love that little wooden fork..


qitty Tamayo says:

uy no cuando se trata de punto de nieve mejor ni lo intento.
Es muy difícil batir las claras hasta lograr que espumen, pero se ve super rico.
Me quedaré con las ganas…

Karim Sukkar says:

hi there, just came across this recipe, just wondering for those with gluten/wheat sensitivity what alternative flour would you suggest to use with the cheese cake?

ann nerida says:

im making it right now…fingers crossed

Julia Yakabuski says:

Looks just like uncle tetsus <3

anna0909091 says:

Hi, I love making this, but just a quick question, should I use top or bottom heat? I have been baking it in a fan forced oven, and I found that the top of my cake burn faster. Halfway baking I would normally cover it with aluminium foil to avoid the burning. Is there anything I could do to avoid the burn top? Thank you.

Utatane Kai says:

0:12 A bag in the background says Recycle or Die *claps*

Bambycakes says:

I love the way you put this vdo together. It was very very easy to follow. I watched until the very end! Subcribed…will try this recipe out when I have the time!

casey tyler says:

Subarashi *-*

Allan Poblete says:

Have you tried adding vanilla extract to it? Wondering how it would affect the taste.

margaret says:

Thankyou tried this recipe out and it was really yummy will be making this at family lunch with berries and cream on top, thanks for all the fun blogs enjoy your channel take care

Wendy Teo says:

Hi! I wanted to ask that is it possible to whip the egg whites using icing sugar instead of granulated sugar? Will it affect the meringue if I used icing sugar?

adihsrumm says:

can i use plain flour instead of cake flour?

Annalyn Tagarino says:

hi, where to get the copy of the full recipe please????

anna0909091 says:

Tried this today, thank you so much for the recipe. Loved it!

yoyomax12 - the diet free zone says:

I’ve been wanting to make one of these for a very long time 🙂 So beautiful and fluffy looking

Joan Ng says:

had three attempts but still failed!!! :'(
it cracked on the surface every time even though I’ve set it on 140 degree C or less, I need some advice…please help me!!

ChAoTiCKV says:

Hi, when i tried it, the bottom half of the cake was like a gooey substance that doesn’t take shape. Is it because i didn’t bake it long enough?

Cloud Strife says:

Your channel is full of joy. Inspires me so much. Thank you guys for the quality videos, I can’t express how happy they make me.

Laura ter Veen says:

Just made it, it seemed to have turned out great! Now I gotta wait a day.. maybe two to try it, not sure if I can wait that long ;_;

Thanks for the amazing recipe!

Terri Lit says:

Hi! I made this, it looks great and smell great! But after I chilled it overnight, it’s not so fluffy anymore, why is that?? Thank you very much

Mae Kidcaff says:

My first attempt, I risked of making a chocolate flavour by adding ganache on batter and chocolate powder sifted along with flours. Ended up nice soo soft inside the cake. I even cut in half in between to spread some chocolate ganache and I frosted outside just like a normal cake, I brought to the party with me and everyone loved it!

The Drunken Bear says:

Why are japanese eggshells white?? 🙂

Natasha Watkins says:

made this as a few Christmas present for some people they loved it thanks for the recipe

pope 1960 says:


ice ragnarok says:

Wow I just tried this and it turned out perfect! Lemon and cheese complement each other so well

Julio Paez says:

This cake is simply awesome. My partner は日本人です。He said this tastes exactly like the Japanese one. I’ve made it twice. 美味しかったね。

centigrado says:

I made it and came out amazingly well! I have a photo, where could I send it / post it?

Philly Cheung says:

pretty sure i watched this when it was first uploaded last year but omg i am so glad to have found it again. finally! US measurements :’)

Lillyko says:

It looks super fluffy. I’m gonna try it. ♡♡♡

Carlos Melara says:

Looks delicious *_*

Lyne E. A. says:

I just thought about something….I think you could make individual cakes. It’s just finding the appropriate size pan/cups. What do you think?

Arcia Salvadore says:

Hi guys ! I just made this cheesecake and it was realy soft and yummy but there were unfortunatly a probleme. It smelled a lot like eggs 🙁 So yeah I want to make it again but I don’t know what to do for the smeel ! Please help lol

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