Name: Cotton Japanese Cheesecake without the Cracks Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Japanese
Ingredients: 6 egg whites, room temperature; 1/4 teaspoon cream of tartar; 100 grams granulated sugar; 30 grams cake flour; 10 grams cornstarch; 225 grams cream cheese, room temperature; 40 grams unsalted butter, room temperature; 40 ml full-fat milk, warmed; 6 egg yolks, room temperature

Jump to Recipe·5.3 from 13 reviews

If you’ve ever swooned over ultra-light, fluffy cheesecakes that melt away with each bite, then you absolutely have to try making Cotton Japanese Cheesecake without the Cracks. This dreamy dessert is a miraculous fusion of a soufflé and a cheesecake—delicate, airy, and perfectly smooth every time. Let me guide you through every step so you’ll pull from the oven a beautiful, golden cloud that’s free of the dreaded cracks and brimming with pillowy softness.

Cotton Japanese Cheesecake without the Cracks Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cotton Japanese Cheesecake without the Cracks really comes from simple, high-quality ingredients. Each one is essential—building the lightness, tang, and signature creamy texture that make this cake so special. Let’s break down what you’ll need and why it matters.

Cream cheese (225g, room temp): The star ingredient, lending that luscious flavor and velvety smoothness—make sure it’s soft for easy blending.
Butter (40g, unsalted, room temp): Adds richness and helps the cake achieve its melt-in-your-mouth texture.
Full fat milk (40ml, warmed): Keeps the batter smooth and gives the finished cake its delicate mouthfeel.
Egg yolks (6, room temp): Give the cake the beloved yellow hue and extra tender crumb.
Cake flour (30g): Helps create a fine, tender texture—avoid swapping for all-purpose flour if you can.
Cornstarch (10g): Boosts the cake’s airy lift for truly cloud-like bites.
Egg whites (6, room temp): Their volume and structure are key for that soufflé rise.
Cream of tartar (1/4 tsp): Stabilizes the meringue and wards off weeping or collapsing meringue.
Granulated sugar (100g): Sweetens without weighing down the cake, and gives the meringue its shine.
7” cake ring or springform pan: Ensures even baking and the tall, elegant shape you want.
Sieve: Removes any pesky lumps—essential for that cottony fine crumb.
Large baking pan for water bath: Moisture in the oven is a must for baking without cracks.
Parchment paper and aluminum foil: Helps with clean removal and keeps your cake perfectly shaped and protected from water seepage.

How to Make Cotton Japanese Cheesecake without the Cracks

Step 1: Preheat and Prepare

Start by preheating your oven to 250°F. Have a pot of hot water standing by—you’ll need it soon for that essential water bath. Grease your 7″ cake pan with butter, line the bottom with parchment, and wrap both base and sides in foil to ensure zero leaks. These little details go a long way to making sure your Cotton Japanese Cheesecake without the Cracks comes out perfect.

Step 2: Create the Creamy Base

In a heatproof bowl, combine your room temperature cream cheese and butter. Set the bowl over a pot of simmering water—but don’t let it touch the water. Stir gently until everything is luxuriously creamy, silky, and lump-free. Just before lifting it off the heat, stir in your warmed milk and blend until you have a beautifully smooth mixture.

Step 3: Sieve and Add Egg Yolks

Remove the bowl from heat and push the mixture through a fine sieve into a clean mixing bowl. This extra step is what gives your Cotton Japanese Cheesecake without the Cracks that signature delicacy. Once sieved and cooled to room temperature, add your egg yolks one by one, gently mixing until the batter is completely smooth and uniform.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the cake flour and cornstarch to combine them evenly. This step prevents any pockets of flour from forming in your batter and keeps the texture cloud-soft.

Step 5: Combine Batter

Slowly whisk your dry flour-cornstarch mix into the cream cheese base. Stir just until you no longer see dry streaks—over-mixing could collapse the batter’s lightness. Set your main batter aside while you whip up the meringue.

Step 6: Make the Meringue

Using a clean, dry bowl, start beating your egg whites at low speed until foamy. Sprinkle in cream of tartar, then increase speed to medium-low until you see tracks in the whites. Add sugar gradually, then crank up to medium-high until firm peaks form—stop before you hit stiff peaks to avoid over-whipping. This meringue is the real magic in Cotton Japanese Cheesecake without the Cracks.

Step 7: Fold and Pour

Gently fold the meringue into your batter in three additions. Use a light hand and a spatula, cutting and folding to keep all that precious air inside. Pour batter into your prepared pan, leaving half an inch at the top. Give the pan a gentle tap to pop any large air bubbles.

Step 8: Bake in a Water Bath

Nestle your cake pan inside a large baking pan. Pour hot (not boiling) water around the cake pan so it comes halfway up the sides. Carefully transfer everything to your oven’s middle rack and bake for 50-60 minutes. Then, increase the temperature to 300°F for that last 30 minutes, allowing the top to turn gloriously golden.

Step 9: The Cooling Trick

When your timer dings, turn off the oven and wedge the door open just a crack. Let your Cotton Japanese Cheesecake without the Cracks rest and relax in the water bath for an hour—this gentle cool-down prevents shrinkage and cracks, and ensures the texture is divine.

Step 10: Chill and Set

Once cooled, remove the cake from the pan and wrap it gently before storing in an airtight container. You can nibble right away, but for the signature cottony bite and the smoothest cut, let your cheesecake rest in the fridge for at least three hours. It’s pure bliss cold!

How to Serve Cotton Japanese Cheesecake without the Cracks

Garnishes

Keep the spotlight on that gorgeous, golden top by dusting lightly with powdered sugar, or add elegance with a few fresh berries and a sprig of mint. A thin dollop of softly whipped cream brings dreamy lightness, but don’t go overboard—the star here is the cottony cake.

Side Dishes

For a classic touch, serve slices with ripe strawberries or a vibrant berry compote, which complement the cake’s tangy, mild sweetness. Japanese milk tea or a steaming matcha latte are perfect partners, balancing the cake’s velvety texture with a hint of bitterness.

Creative Ways to Present

Take presentation up a notch by cutting your Cotton Japanese Cheesecake without the Cracks into petite cubes for a dessert board, or layering slices with seasonal fruit and whipped cream in parfait glasses for a showstopper at brunch. If you’re feeling playful, use a stencil to dust designs with cocoa or matcha powder on top!

Make Ahead and Storage

Storing Leftovers

After serving, store any remaining Cotton Japanese Cheesecake without the Cracks in an airtight container in the fridge, where it’ll stay delightfully fresh and moist for up to five days. Chilling also helps keep the texture perfectly set without drying out.

Freezing

If you want to plan ahead, you can freeze slices individually wrapped in cling film and foil. Thaw them overnight in the refrigerator before serving. The texture might be a touch firmer, but it’ll still be light and lovely—almost as if freshly baked!

Reheating

This delicate cake is best enjoyed cold or at room temperature, so try to avoid reheating. If you do prefer your Cotton Japanese Cheesecake without the Cracks a little warm, give individual slices a few seconds (not more) in the microwave on low power—just until the chill is off, not piping hot.

FAQs

Why does my Japanese cheesecake crack on top?

Cracking often happens due to sudden temperature changes or over-baking. To avoid this, always use a gentle water bath, cool the cake slowly in the oven with the door slightly open, and never skip wrapping the pan to block water seepage. These tricks keep your Cotton Japanese Cheesecake without the Cracks looking flawless.

Can I use all-purpose flour instead of cake flour?

Cake flour has less protein, keeping the cake super light and tender. You can substitute with all-purpose plus a bit of cornstarch in a pinch, but for true cotton-softness and to keep your Cotton Japanese Cheesecake without the Cracks authentic, try your best to use cake flour.

How do I know when the cheesecake is baked through?

Gently jiggle the pan—the edges should be set, while the center has a soft wobble. The increased baking temperature at the end helps set the top without drying out the cake. If you’re unsure, a thin skewer inserted near the edge should come out nearly clean.

What’s the best way to unmold Cotton Japanese Cheesecake without the Cracks?

Letting your cake chill in the fridge helps it set, making unmolding easier. Run a thin knife around the edge, peel away the parchment, and lift with care. If you used a springform or cake ring, just unclasp or lift away gently for tidy slices.

Can I double the recipe for a bigger batch?

You can double it, but you’ll want to use a larger pan and bake a bit longer. Keep a close eye on doneness, and use the water bath as always. The key for perfect Cotton Japanese Cheesecake without the Cracks is maintaining a gentle baking environment, no matter the batch size.

Final Thoughts

If you’re craving a light, cloud-like treat, there’s truly nothing more satisfying than baking Cotton Japanese Cheesecake without the Cracks at home. With a little patience and care at every step, you’ll unlock the kind of Japanese-style decadence that wows every time. Gather your ingredients and give it a go—you might just end up with a new favorite!