Light as air, gently sweet, and incredibly soft, Air Fryer Japanese Cotton Cheesecake is a dreamy dessert with a delicate, soufflé-like texture. Unlike dense New York-style cheesecake, this version is fluffy, jiggly, and melts in your mouth. The air fryer creates a gentle, even heat that helps the cake rise beautifully while keeping it tender and moist.
This cheesecake feels elegant but comforting at the same time. It’s the kind of dessert that’s perfect after a meal when you want something sweet but not heavy. Each bite is creamy, airy, and just rich enough to feel special.
Why This Recipe Works
Japanese cotton cheesecake relies on whipped egg whites to create its signature airy texture. The air fryer’s circulating heat mimics a small convection oven, helping the cake bake evenly. A water bath (even in a small pan inside the air fryer) adds moisture, preventing cracks and keeping the cheesecake soft and delicate.
The result is a cheesecake that’s fluffy, lightly sweet, and beautifully smooth.
Ingredients
For the cheesecake batter
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup milk
- 3 large eggs, separated
- ¼ cup granulated sugar (divided)
- ¼ cup cake flour (or all-purpose flour sifted well)
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
For dusting (optional)
- Powdered sugar
- Fresh berries
Step-by-Step Instructions
- Preheat the air fryer to 300°F (150°C).
- Line a 6-inch round cake pan with parchment paper on the bottom and sides.
- In a heatproof bowl, combine cream cheese, butter, and milk. Heat gently over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly.
- Whisk in egg yolks, vanilla extract, and lemon juice until fully incorporated.
- Sift in cake flour and cornstarch. Mix until smooth and lump-free.
- In a separate clean bowl, beat egg whites on medium speed until foamy.
- Gradually add half of the sugar and continue beating until soft peaks form. Add remaining sugar and beat to medium-soft peaks (not stiff).
- Gently fold one-third of the meringue into the batter to lighten it.
- Carefully fold in the remaining meringue in two additions, using a spatula and gentle motions to keep the batter airy.
- Pour the batter into the prepared pan and tap lightly to remove large air bubbles.
- Place the cake pan into a slightly larger heatproof dish with hot water to create a shallow water bath.
- Carefully place the setup into the air fryer basket.
- Air fry for 25–30 minutes until the top is lightly golden and the center jiggles slightly.
- Turn off the air fryer and leave the cheesecake inside with the door slightly open for 10 minutes to prevent sudden temperature changes.
- Remove and cool completely before chilling in the refrigerator for at least 2 hours.
- Dust with powdered sugar and top with berries before serving.
Tips for the Best Texture
Do not overwhip the egg whites — medium-soft peaks create the lightest texture. Folding gently is key; overmixing deflates the batter and leads to a dense cake. The water bath helps the cheesecake bake gently and prevents cracking.
Letting the cheesecake cool gradually also helps maintain its soft, fluffy structure.
Flavor Variations
Add a teaspoon of matcha powder for a green tea version.
Stir in a little lemon zest for extra brightness.
Top with whipped cream and strawberries for a shortcake-style finish.
Serving Ideas
Serve chilled for the best texture. This cheesecake pairs beautifully with tea, coffee, or fresh fruit. It’s light enough for an afternoon treat but elegant enough for celebrations.
Storage
Store covered in the refrigerator for up to 3 days. The texture stays soft and fluffy when kept chilled. Avoid freezing, as it can change the delicate structure.
Final Thoughts
Air Fryer Japanese Cotton Cheesecake is a soft, airy dessert that feels like a cloud on a plate. With its delicate sweetness and melt-in-your-mouth texture, it’s a refreshing twist on classic cheesecake. The air fryer makes this elegant treat surprisingly approachable, turning simple ingredients into a bakery-worthy dessert that feels both comforting and special.
