Which cheesecake is also known as cotton cheesecake?

Japanese cheesecake is also known as cotton cheesecake. The name reflects its unusually light, airy texture rather than a cotton ingredient.

This Japanese style is also called soufflé-style or light cheesecake. Its characteristic lift comes from separating eggs and whipping the whites before folding them into the batter. Cream cheese, butter, sugar, and eggs create a richer flavor than ordinary sponge cake, while the aerated whites produce a soft, wobbly crumb.

The recipe is associated with Japanese chef Tomotaro Kuzuno, who was inspired by a German-style cheesecake during a 1960s trip to Berlin. It is generally less sweet and lighter than many North American cheesecakes.

A common mix-up is confusing cotton cheesecake with Japanese rare cheesecake. Rare cheesecake is a chilled, no-bake style; cotton cheesecake is baked, traditionally in a water bath.