Japanese Cotton Cheesecake with Sugared Cranberries

I’ve always loved the soft fluffy Japanese cheesecake but I also know how difficult it can be to make. I tried this recipe that worked out pretty well.

To add decorate the cheesecake, I wanted something that would compliment it without over powering the delicate cake. I decided to make some candied cranberries.

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Start by boiling 1/2 cup of water with 1/2 cup of white sugar. Boil until the sugar has fully melted. Take the simple syrup off the heat and let it cool for about 1 minute.

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Take 2 cups of fresh cranberries (they work ok with frozen too) and stir them into the simple syrup until they are completely coated.
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Place the cranberries on a cooling rack and let it dry for an hour.
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After a hour, the cranberries should be tacky and easy to coat with a sugar. Coat each cranberry with some sugar and place back on the cooling rack.
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The coated cranberries are sparkly and shiny. They will take about 2-3 hours to completely dry. You can store them in a container with the leftover sugar at the bottom. Don’t store them in the fridge or the sugar will dissolve.
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To make the cheesecake, separate the yolks from the whites. You will need 7 eggs for this recipe.
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In a mixing bowl, add 1/3 cup of flour and 1/3 cup of corn flour. Sift flours to take out all the lumps.

japanese-cheesecake-8In a saucepan, melt 3/8 cup of butter and 265mL of milk together. When the butter is melted, lower the heat and melt 250 g of cream cheese into the milk.

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Add 2 tsp of vanilla extract to the mixture and stir. Turn off the heat.
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Add the flour mixture and egg yolks. Mix well and let it cool before the next step.
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In a mixer, add the 7 egg whites, 3/4 tsp cream of tartar and 1 1/4 cup of sugar. Beat the egg whites until if has formed stiff peaks.japanese-cheesecake-13

Gently fold in about 1/2 the egg whites into the cooled cream cheese mixture. Add the rest once the first half is mixed in.
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Preheat the oven to 180 degrees C. You can bake the cheesecake in muffin tins or in a cake pan. If it is in a cake pan, make sure to line the pan with parchment paper for easy  removal.

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For this cheesecake to bake properly, add a pan of water to the oven right underneath the cake pan.

japanese-cheesecake-18Bake the cake for about 1 hour and 15 minutes. Let it cool in the oven with the oven door closed. I took mine out too early and it deflated.
japanese-cheesecake-17Decorate the cupcakes and cake with a dusting of powdered sugar and topped with sugared cranberries!


I made the cheesecake for the holidays. It looks festive with the sugared cranberries!! Enjoy this light and fluffy cheesecake!
japanese-cheesecake-21Check out our other recipes on our blog!

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