Description
Looking for a dessert that’s airy, indulgent, and gluten-free all at once? This recipe for The Best Tiramisu Japanese Cotton Cheesecake combines the cloud-like texture of a Japanese cheesecake with the bold, creamy flavors of classic tiramisu.
Ingredients
For the Cheesecake Base:
- 4 oz (115g) cream cheese, softened
- 4 oz (115g) mascarpone cheese
- 4 tbsp (60ml) whole milk or dairy-free milk
- 1 tbsp espresso or strong brewed coffee
- 3 large eggs, separated
- 1 tsp vanilla extract
- ¼ cup (30g) almond flour (for gluten-free) or cake flour
- ⅓ cup (65g) granulated sweetener (erythritol or monk fruit for keto)
- ½ tsp cream of tartar (to stabilize egg whites)
- 1 tbsp cocoa powder (for dusting)
Optional Keto/Vegan Substitutions:
- Use vegan cream cheese and mascarpone alternatives for vegan cake recipes
- Replace eggs with aquafaba or chia egg (noted in instructions)
- Swap dairy for almond or coconut-based alternatives
- Choose gluten-free baking powder if adding any leavening
Instructions
Preheat your oven to 300°F (150°C). Line your cake pan with parchment paper and wrap the outside with foil to prevent water from seeping in during the water bath.
In a double boiler or heat-safe bowl over simmering water, combine cream cheese, mascarpone, milk, espresso, and vanilla. Stir until smooth and remove from heat. Let it cool slightly.
Whisk in the egg yolks one at a time. Sift in the almond flour and mix until smooth and lump-free.
In a clean, dry bowl, beat the egg whites with cream of tartar until frothy. Gradually add sweetener and beat to stiff peaks.
Note for Vegan Variation: Use aquafaba (chickpea brine) in place of egg whites. Beat until stiff peaks form.
Gently fold the meringue into the cheese mixture in three additions. Use a spatula and work slowly to preserve the volume—this is key to the cotton texture.
Pour the batter into the prepared cake pan. Place the cake pan in a larger roasting pan and fill the outer pan with hot water about halfway up the sides of the cake pan.
Bake for 55–60 minutes or until set and golden. Turn off the oven, crack the door, and let it cool gradually inside for 15 minutes. This helps prevent deflating.
Once fully cooled, chill in the fridge for 4–6 hours. Dust the top with cocoa powder just before serving for that classic tiramisu finish.
Notes
- Use almond flour instead of cake flour
- Substitute sugar with erythritol, monk fruit, or other keto-approved sweeteners
- For dairy-free or vegan cake recipes, replace dairy products with coconut or nut-based alternatives and eggs with aquafaba or flax eggs
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 4–6
- Calories: 180
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 6g (2g net if keto)
- Fiber: 2g
- Protein: 6g
Keywords: The Best Tiramisu Japanese Cotton Cheesecake