Gluten-Free Japanese Cheesecake

A light, jiggly Japanese cotton cheesecake made with cream cheese, egg yolks and a meringue folded in, baked slowly in a water bath so it rises tall and stays soft and airy. Cornstarch and a little gluten-free flour blend stand in for the usual fine, soft flour.

Prep: 35 min Cook: 85 min Total: 240 min Serves: 10

At a glance: This hard desserts recipe yields 10 servings in about 4h (35 min prep, 85 min cook). It uses 11 ingredients — including full-fat brick cream cheese, unsalted butter, whole milk — and walks through 7 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Japanese Cheesecake: When preparing this desserts recipe, flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Japanese Cheesecake: The usual soft, low-protein flour is replaced with a small amount of gluten-free all-purpose flour blend plus cornstarch. Use cream cheese, cornstarch, vanilla and a flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 320°F (160°C) with a rack in the lower third. Line the bottom and sides of an 8-inch round pan at least 3 inches deep with parchment, making the side collar 1 inch taller than the pan. If using a springform, wrap the outside in two layers of heavy foil. Set it in a larger roasting pan.
2 Melt the cream cheese, butter and milk in a bowl over simmering water, whisking until smooth. Remove from the heat and cool slightly.
3 Whisk in the egg yolks one at a time. Sift in the gluten-free flour blend and cornstarch and whisk until smooth, then whisk in the lemon juice, vanilla and salt. Strain the batter through a sieve.
4 Whip the egg whites with the cream of tartar until foamy. Add the sugar gradually and whip to soft, glossy peaks that just fold over at the tip. Do not whip to stiff peaks, or the cake will crack.
5 Fold a third of the meringue into the yolk batter, then gently fold in the rest until no streaks remain. Pour into the pan and tap it on the counter twice to release large bubbles.
6 Put the roasting pan in the oven and pour in hot water to come 1 inch up the sides. Bake for 25 minutes, then lower the heat to 285°F (140°C) and bake for 55-60 minutes more, until golden and the cake springs back when touched.
7 Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove, cool for 10 minutes, lift it out with the parchment and serve warm, or chill for 2 hours for a denser, creamier texture.

Tips & Notes

Whip the meringue for the Japanese cheesecake only to soft peaks. Stiff meringue makes the cake rise too fast and then crack and sink.
Use a deep pan with a tall parchment collar. The Japanese cheesecake rises well above the rim before it settles.
Cool the Japanese cheesecake in the turned-off oven with the door ajar. A sudden temperature drop makes the soft cake shrink and wrinkle.

Common questions

How long does Gluten-Free Japanese Cheesecake take?

Gluten-Free Japanese Cheesecake takes about 4 hours, including resting time: 35 minutes to prep and 85 minutes to cook, for 10 servings.

What should I check before making Gluten-Free Japanese Cheesecake with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Japanese Cheesecake?

Check full-fat brick cream cheese, unsalted butter, whole milk before they go into Gluten-Free Japanese Cheesecake. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Japanese Cheesecake use?

Gluten-Free Japanese Cheesecake relies on a gluten-free all-purpose flour blend, cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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