Cotton Cheesecake / Japanese Cheesecake

This is the most challenging baked good I've made to date, but it was worth the effort! I paired this with homemade matcha lemon whipped cream and fresh strawberries. The lightness in both texture and sweetness really let the flavors shine through. This is definitely going to become a staple for holidays! I baked mine on the bottom rack of my convection oven in a deep water bath with plenty of foil to seal the springform pan. Next time I will be sure to try low fat milk, as I only had whole milk at home!

This is very different. I too, made this as a special birthday dessert. I've never even made a cheesecake before. Like the other Whiskers said, follow the instructions and you can't go wrong. I recommend the video, it's easy step by step. The texture is exactly how it's described, creamy but with a golden cake texture, not like cheesecake. It's not very strong on flavor, so it really needs whipped topping or fruit or maybe even shaved chocolate. Our oven runs hot, so before an hour, it was more than done. Wet bath worked great too, nice and moist. Very different.... Challenge yourself.

A tip: do not make the egg whites first ! I made this mistake and my egg whites went flat by the time i needed them. the prep time took a lot longer than the recipe states. but it wasn’t a bad dish ! mine didn’t rise as much as in the video, but this could be from over whipping the egg whites or not folding softly enough. it’s very tasty and truly does have a texture mixed between cheesecake and sponge cake ! it’s very important to bake this on the bottom rack of your oven. it says it very briefly in the recipe and some of the reviews here complain about the oven time. cooking it at the bottom won’t attack it with as much heat and you will get that subtle golden brown on top. flavor was great, not overly sweet at all. my boyfriend ate the whole thing except for two slices. a good dessert, just wish the recipe was a bit more detailed and reorganized !

Don’t put it in for 1hr 30mins came out tasting eggy and crunchy x

Made this for my mother's birthday as she loves cheesecake. She loved it! It was fairly easy to make, I find the only issue would be not getting water in the cake. Luckily, it wasn't too much of an issue. Since this is not a normal cheesecake, it's texture and taste is like a cross between cheesecake and sponge cake. Which is perfect for me because I usually don't really like cheesecake but this was good to me. Lovely cake!

I'm going to try it again in the future since most ppl liked it. I love ricotta cheesecake, sour cream cheesecake, and Japanese cheesecake; however, this recipe misses the mark. flavor was not there and it was dry. maybe I will add vanilla next time.

Sweet but not too much so. This, by far, is one of the best cheesecakes I've ever had! It takes longer to make and you really have to pay attention and follow the directions to make it a success. I added the zest of one lemon as well as the one tablespoon of juice.

I wasn't sure at first, but as the instructions went on, I became more confident. Omg...I'm never eating regular cheesecake ever again! This is also like angel food cake SHOULD be imo.

Nice yummy

The whole family loved it! Very unique taste and texture, though I'd recommend using a pot for the waterbath baking, even when i made the aluminum foil contraption that was shown in the video water still seeped through into the cake (it ended up being fine in the end)