This Cream Cheese Cake is the kind of dessert that melts in your mouth — a perfectly light, airy, and creamy delight that tastes like a cloud of cheesecake and sponge cake combined. Whether you’re making it for a family gathering, a weekend treat, or a holiday table, this cake never fails to impress. It’s inspired by the famous Japanese “Cotton Cheesecake,” known for its irresistible fluffiness and subtle sweetness.
🍰 Why You’ll Love It
Incredibly light and fluffy texture — not dense like traditional cheesecakes.
Balanced flavor between creamy cheese and a hint of lemon.
Perfectly moist and jiggly right out of the oven.
Simple ingredients and easy to prepare with just a few steps.
🧂 Ingredients
For the Cheesecake Batter:
250 g (8 oz) cream cheese, softened
60 g (4 tbsp) unsalted butter, softened
100 ml (½ cup) milk
6 large eggs, separated
140 g (¾ cup) granulated sugar (divided)
60 g (½ cup) cake flour (or all-purpose flour, sifted)
20 g (2 tbsp) cornstarch
1 tsp vanilla extract
1 tsp lemon juice
A pinch of salt
🍳 Instructions
Step 1: Prepare the Pan
- Line the bottom and sides of an 8-inch round springform pan with parchment paper.
- Wrap the outside of the pan with aluminum foil to make it waterproof (for the water bath later).
Step 2: Make the Cream Cheese Mixture
- In a medium saucepan, melt cream cheese, butter, and milk over low heat until smooth.
- Remove from heat and let it cool slightly.
- Whisk in vanilla extract, lemon juice, and egg yolks, one at a time.
- Sift in flour and cornstarch; whisk until lump-free and silky smooth.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
- Gradually add the remaining sugar (in 3 parts) and beat until soft peaks form.
Step 4: Combine and Fold
- Gently fold one-third of the meringue into the cheese mixture to lighten it.
- Add the remaining meringue and carefully fold using a spatula — don’t overmix!
Step 5: Bake in a Water Bath
- Pour the batter into the prepared pan.
- Place the pan into a larger roasting pan filled with hot water (about 1 inch deep).
- Bake at 320°F (160°C) for 60–70 minutes, or until the top is golden and the cake springs back gently when touched.
Step 6: Cool Slowly
- Turn off the oven and leave the door slightly open for 10–15 minutes to prevent cracks.
- Remove the cake and let it cool completely in the pan before removing the parchment.
🍋 Optional Toppings
Dust with powdered sugar for a soft, elegant look.
Top with fresh berries or a drizzle of lemon glaze.
Serve with whipped cream for extra indulgence.
🧁 Tips for Success
Room-temperature ingredients blend better for a smoother batter.
Don’t overbeat the egg whites — soft peaks ensure the fluffiest texture.
Avoid sudden temperature changes; cooling gradually keeps it from shrinking.
A water bath is key for that moist, cotton-like texture.
❤️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Best enjoyed chilled or at room temperature.
You can also freeze slices for up to 1 month — just wrap them tightly in plastic wrap and thaw before serving.
✨ Final Thoughts
This Perfect Fluffy Cream Cheese Cake is proof that simple ingredients can create something truly magical. It’s soft, creamy, and lightly sweet — a dessert that will have everyone asking for seconds. Pair it with a cup of tea or coffee, and you’ll experience pure dessert bliss.
This Cream Cheese Cake is the kind of dessert that melts in your mouth — a perfectly light, airy, and creamy delight that tastes like a cloud of cheesecake and sponge cake combined. Whether you’re making it for a family gathering, a weekend treat, or a holiday table, this cake never fails to impress. It’s inspired by the famous Japanese “Cotton Cheesecake,” known for its irresistible fluffiness and subtle sweetness.
—
🍰 Why You’ll Love It
Incredibly light and fluffy texture — not dense like traditional cheesecakes.
Balanced flavor between creamy cheese and a hint of lemon.
Perfectly moist and jiggly right out of the oven.
Simple ingredients and easy to prepare with just a few steps.
—
🧂 Ingredients
For the Cheesecake Batter:
250 g (8 oz) cream cheese, softened
60 g (4 tbsp) unsalted butter, softened
100 ml (½ cup) milk
6 large eggs, separated
140 g (¾ cup) granulated sugar (divided)
60 g (½ cup) cake flour (or all-purpose flour, sifted)
20 g (2 tbsp) cornstarch
1 tsp vanilla extract
1 tsp lemon juice
A pinch of salt
—
🍳 Instructions
Step 1: Prepare the Pan
1. Line the bottom and sides of an 8-inch round springform pan with parchment paper.
2. Wrap the outside of the pan with aluminum foil to make it waterproof (for the water bath later).
—
Step 2: Make the Cream Cheese Mixture
1. In a medium saucepan, melt cream cheese, butter, and milk over low heat until smooth.
2. Remove from heat and let it cool slightly.
3. Whisk in vanilla extract, lemon juice, and egg yolks, one at a time.
4. Sift in flour and cornstarch; whisk until lump-free and silky smooth.
—
Step 3: Whip the Egg Whites
1. In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
2. Gradually add the remaining sugar (in 3 parts) and beat until soft peaks form.
—
Step 4: Combine and Fold
1. Gently fold one-third of the meringue into the cheese mixture to lighten it.
2. Add the remaining meringue and carefully fold using a spatula — don’t overmix!
—
Step 5: Bake in a Water Bath
1. Pour the batter into the prepared pan.
2. Place the pan into a larger roasting pan filled with hot water (about 1 inch deep).
3. Bake at 320°F (160°C) for 60–70 minutes, or until the top is golden and the cake springs back gently when touched.
—
Step 6: Cool Slowly
1. Turn off the oven and leave the door slightly open for 10–15 minutes to prevent cracks.
2. Remove the cake and let it cool completely in the pan before removing the parchment.
—
🍋 Optional Toppings
Dust with powdered sugar for a soft, elegant look.
Top with fresh berries or a drizzle of lemon glaze.
Serve with whipped cream for extra indulgence.
—
🧁 Tips for Success
Room-temperature ingredients blend better for a smoother batter.
Don’t overbeat the egg whites — soft peaks ensure the fluffiest texture.
Avoid sudden temperature changes; cooling gradually keeps it from shrinking.
A water bath is key for that moist, cotton-like texture.
—
❤️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Best enjoyed chilled or at room temperature.
You can also freeze slices for up to 1 month — just wrap them tightly in plastic wrap and thaw before serving.
—
✨ Final Thoughts
This Perfect Fluffy Cream Cheese Cake is proof that simple ingredients can create something truly magical. It’s soft, creamy, and lightly sweet — a dessert that will have everyone asking for seconds. Pair it with a cup of tea or coffee, and you’ll experience pure dessert bliss.
