There’s something timeless about the rituals of coffee and dessert. In my family, Sunday afternoons always meant two things: fresh coffee and something sweet—often something simple like sponge cake or tiramisu. But over time, we started blending our favorites, and that’s how this Tiramisu Japanese Cotton Cheesecake was born. It marries the ethereal softness of Japanese cotton cheesecake with the deep, familiar flavor of tiramisu. Light as a whisper, but bold where it counts.

Originating in Japan, cotton cheesecake—also called soufflé cheesecake—is known for its airy, bouncy texture. It’s less sweet than its Western counterpart and doesn’t sit heavily in your stomach. Combine that with the luxurious flavor of tiramisu, and you get a dessert that feels indulgent but won’t leave you overwhelmed. The coffee aroma alone is enough to make you stop in your tracks, and the gentle dusting of cocoa powder on top brings everything together with a visual flair.

I often make this when friends come over for a cozy catch-up. It’s a conversation-starter and a comfort in one. Plus, with no crust or complicated layering, it’s far easier to make than it looks. Whether you’re new to baking or a seasoned dessert lover, this cake delivers elegance without the fuss.

Why You’ll Love This Recipe:

• Perfect Fusion Dessert: A blend of Italian and Japanese favorites—both familiar and surprising.
• Airy and Moist: The tofu and whipped egg whites make it feather-light and incredibly moist.
• Deep Tiramisu Flavor: Instant coffee adds the bold richness of a classic tiramisu.
• Lower in Sugar and Fat: With silken tofu and reduced-fat cream cheese, it’s a more mindful indulgence.
• No Crust, No Fuss: No biscuit base or ladyfingers needed—just pure cheesecake bliss.

INGREDIENTS YOU’LL NEED:

• 5 large egg whites (room temperature)
• 4 tablespoons granulated sugar (for meringue)
• 8 ounces reduced-fat cream cheese
• ½ (12.3 oz) package of silken firm tofu
• 5 tablespoons granulated sugar (for base)
• ¼ cup hot water + 3 tablespoons instant coffee (cooled)
• 3 tablespoons butter, softened
• ¼ cup cornstarch
• 5 large egg yolks
• Unsweetened cocoa powder (for dusting)

How to Make Tiramisu Japanese Cotton Cheesecake

The secret to this cake is all in the texture—light, moist, and just the right amount of sweet. Follow these steps and you’ll end up with a dessert that feels like a warm hug from your favorite café.

Step-by-Step Instructions:

Step 1: Brew Your Coffee

Start by dissolving the instant coffee into ¼ cup of hot water. Let it cool. The aroma will already start bringing tiramisu vibes into your kitchen.

Step 2: Whip the Egg Whites

Using a clean mixing bowl, beat the egg whites until they become foamy. Gradually add 4 tablespoons of sugar and whip until stiff peaks form. You should be able to lift the beaters and have little mountain peaks that don’t fold over.

Step 3: Make the Creamy Base

In a separate bowl, combine cream cheese, silken tofu, and 5 tablespoons of sugar. Blend until velvety smooth—no lumps here. You can use a hand mixer or food processor.

Step 4: Add the Coffee & Butter

Pour in your cooled coffee and softened butter. Mix well until the color darkens into a beautiful mocha tone.

Step 5: Incorporate the Yolks and Cornstarch

Next, whisk in the egg yolks and cornstarch until smooth. The cornstarch helps hold everything together without adding gluten.

Step 6: Fold in the Meringue

Carefully fold the egg white mixture into your batter. Use a rubber spatula and work gently. This is where the signature cotton-soft texture comes from.

Step 7: Prepare to Bake

Line an 8-inch springform pan with parchment paper. Pour the batter in, tapping the pan lightly on the counter to release any large air bubbles.

Step 8: Water Bath Bake

Place the pan into a larger tray filled with hot water (about 1 inch up the sides). Bake at 320°F (160°C) for about 50 minutes. The top should be lightly browned, and the center should jiggle slightly when moved.

Step 9: Cool & Dust

Let the cheesecake cool in the pan before removing. Refrigerate for at least 4 hours, preferably overnight. Just before serving, dust with cocoa powder for that unmistakable tiramisu finish.

Helpful Tips:

• Tofu Texture Tip: Use silken firm tofu for a creamy blend. Press out excess water with paper towels before blending.
• Egg White Magic: Make sure your bowl is clean and dry—any oil or yolk can prevent peaks from forming.
• No Cracks: The water bath keeps the texture moist and prevents the cake from cracking on top.
• Don’t Rush the Chill: This cake truly tastes best after resting in the fridge overnight. It becomes creamier and more flavorful.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Japanese Fusion
• Diet: Gluten-Free

NOTES:

• You can add a pinch of cinnamon or espresso powder to the cocoa topping for an extra layer of flavor.
• If you don’t have a springform pan, use a deep round cake pan with parchment lining for easy removal.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 159
• Carbohydrates: 13g
• Protein: 5g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 167mg
• Sodium: 144mg
• Sugar: 10g

Frequently Asked Questions:

Can I make this without tofu?
Yes, you can substitute the tofu with full-fat Greek yogurt or sour cream, but the texture may be slightly denser.

How do I know if the cheesecake is done?
It should jiggle gently in the center but be firm around the edges. A toothpick inserted should come out mostly clean.

Is this cake freezer-friendly?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individual slices in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Cherry Amaretto Tiramisu
• Mini Espresso Cheesecakes
• Cheesecake Brownies
• Super Fudgy Raspberry Stuffed Brownie Cookies

Conclusion:

There’s something beautifully nostalgic and surprisingly modern about this Tiramisu Japanese Cotton Cheesecake. It’s the kind of dessert that brings everyone to the table and leaves them reaching for seconds. Light but flavorful, easy yet impressive—this cake is destined to become a favorite. Whether you’re celebrating a special occasion or simply indulging in a quiet afternoon treat, this fusion of cultures and flavors will not disappoint.

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