Cotton Japanese Cheesecake

Make sure to check out the video below!

Prep time: 15 minutes

Cook time: 1 hr 30 minutes


  • 10 eggs separated
  • 8 ounces cream cheese
  • 3 tbs. unsalted butter
  • 1/2 cup whole milk
  • 1/2 corn starch sifted
  • 1/2 tsp. cream of tartar
  • 2 tbs. lemon juice
  • 1 tbs. vanilla extract
  • 1/2 cup sugar (separated)
  • 1/4 tsp. salt


  1. Preheat oven to 325 degrees and line the outside and inside of a springform pan with aluminum foil. Grease the inside of your springform pan with cooking spray.
  2. In a medium sized saucepan over low heat add in the cream cheese, butter, and milk. Cook until cream cheese and butter has melted, stirring constantly. Set aside to cool.
  3. In a medium sized mixing bowl add in the egg whites and cream of tartar. Using a hand help mixer start to whip the egg whites to stiff peaks adding 1/4 cup of the sugar gradually.
  4. In a large mixing bowl add in egg yolks and the remains 1/4 cup of sugar. Whip until pale in color. Add in the lemon juice and vanilla extract. Mix to combine.
  5. Add in the corn starch and salt. Mix until well combined.
  6. Add in the cool milk mixture and beat until combined.
  7. Gently fold in the egg whites.
  8. Pour the mixture into your greased springform pan and place the pan into a larger rectangular pan.
  9. Boil some water and pour that into the larger pan about halfway up the pan (watch video for better visual).
  10. Bake 1 hour 20 minutes or until cheesecake is fully cooked through.
  11. Let cool and ENJOY!

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