Japanese Cotton Cheesecake || Low Carb, Sugar Free, THM S

**This post may contain affiliate links to products I love. It cost you nothing extra but I earn a small commission when you order through them. These links help support this blog.**

Thanks for visiting, please share!

Japanese "Cotton" Cheesecake || Low Carb, Sugar Free, THM, Gluten Free, Keto

This cheesecake was one of my husband’s birthday gifts this past weekend. He loves cheesecakes and had seen one floating around YouTube called a Japanese Cotton Cheesecake that really caught his eye. He had asked me for a while to create a low carb, gluten-free and sugar-free version for him, but I just hadn’t gotten around to it. But since it was his birthday and he is the love of my life, I knew that this would be just the occasion to give this cheesecake a go.

This  Low Carb Japanese Cotton Cheesecake is not your typical cheesecake. It is very light and fluffy. It is like a sponge cake married a cheesecake, you guys. Seriously, the texture is so airy and the mouth feel is moist and smooth.

Japanese "Cotton" Cheesecake || Low Carb, Sugar Free, THM, Gluten Free, Keto

With textures like that, it can only be expected that it isn’t a recipe that you can just toss everything into the blender and mix until smooth. You know. those simple recipes like my other cheesecake recipes here on the blog.  Nope, this delicate cheesecake has some extra steps that take a little more patience and time. However, it is worth every step. Just trust me you will love it!

If you would like some easy cheesecakes with only a couple of steps, then be sure to check out the recipes for my Chocolate Swirl Cheesecake Tart or my Strawberries & Cream Tart.


Making the Japanese Cotton Cheesecake

There are three key factors in this style cheesecake that aid in its stability and texture of this delicate cheesecake. The first factor is making sure all your ingredients are at room temperature before you begin. This is a very important step, so make plans and have the ingredients out on the counter at least a few hours before.

The second key factor involves the eggs in the recipe.  Instead of mixing in the eggs at once, then you separate the yolks from the whites and used at different stages of the recipe. The yolks go in with the cream cheese and beat the whites into stiff peaks.

The stiff peaks from the egg whites are important to make the “cotton” like texture that gives this cheesecake its name. So take extra care when folding them into the batter. Don’t let this step scare you away from this recipe. It isn’t hard, it just one that takes a little extra time which pays off in the end.

The third and last key factor of this traditional Japanese style cheesecake is that most recipes call for a small amount of flour added to the batter.  I found that strange since I had never seen flour used in any cheesecake recipes but after reading more about it, I learned the flour helps give the cheesecake stability.

Since we are a gluten-free family,  I needed to find a low carb alternative, so I choose one of my favorites, oat fiber.  It worked out amazingly well and it only took about two tablespoons.

Japanese "Cotton" Cheesecake || Low Carb, Sugar Free, THM, Gluten Free, Keto

Happy Husband, Happy Wife!

My husband was such a happy guy when I served him this cheesecake, in fact, he was so thrilled with how it came out he couldn’t stop raving about it through the mouthfuls of his second piece!

Yes, two pieces, after all, it was his birthday and a little extra sweetness won’t hurt him once in a while, right? Seeing his delight makes me a happy girl because he is such a great husband and father.  So anything I can do to honor him or bring joy to him is well worth it.

He is already adding cream cheese to the grocery list for my next trip and talking to me about new flavors like lemon or even coffee for the blog. Isn’t he a thoughtful guy? Surely there are no selfish motives behind wanting me to start working on new flavor profile immediately, right?


Cheesecake Pans (Affiliate Links)

10 Slices

Japanese Cotton Cheesecake || Low Carb, Sugar Free, THM S
Save RecipeSave Recipe
Recipe Image


  • 5 lg eggs, room temperature
  • 12 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup + 2 Tbsp of Pyure Sweetener
  • 1/2 cup of half and half
  • 2 tsp pure vanilla
  • 2 Tbsp of oat fiber


  1. Preheat your oven to 320 degrees.
  2. Line the bottom of a 10” spring form pan with some parchment paper, then spray very well with some non stick spray.
  3. Wrap the outside of the pan with a couple layers of aluminum foil and set aside. This will prevent water from getting in the pan later during baking. Set aside
  4. Separate your eggs.
  5. In a medium bowl add in your egg yolk, cream cheese, sour cream, 1/2 cup of the sweetener, half and half, vanilla and mix thoroughly. All your ingredients will come together quickly if at room temperature.
  6. Next, add egg whites and the remaining 2 Tbsp of sweetener to a mixing bowl and beat on medium to high with a whisk attachment until you have stiff peaks.
  7. Once your whites are at the stiff peak stage, add 1/3 of the egg whites to the cream cheese mixture and sift in 1 tablespoon of the oat fiber. Then gentle fold in.
  8. Next add another 1/3 of the egg whites and sift in the last tablespoon of oat fiber and fold in thoroughly.
  9. Add in the last of your egg whites continue you folding the mixture gently until all the whites are mixed in. Try to keep the whites as fluffy as you can.
  10. After your mixture is ready add the batter to your baking pan.
  11. Then put that pan in a larger pan and pour hot water around the sides of the pan until it reaches half way up. Be careful not to get water in the mixture.
  12. Bake the cake for 1 hour and and test for doneness with a toothpick. When it comes out clean it is ready. If not bake for ten additional minutes.
  13. If the cheesecake starts getting browner than you prefer on top while cooking simply cover it with foil and continue baking.
  14. Once baked turn off the oven and carefully remove the cake from the water bath and place on a cooling rack to cool completely.
  15. The cheesecake will deflate about and inch or so as it cools. This is perfectly normal.
  16. Once the cheesecake is cooled place it in the fridge for at least 2-3 hours. Chilling it completely improves the texture and flavor of this cheesecake.


Nutrition per one slice, cake cut into 10 slices: Calories: 185, Fat: 15 grams, Carbs: 4 grams, Fiber: 1 gram, Net Carbs: 3 grams, Protein: 7 grams, Sodium: 175 grams

*Nutrition based off my own calculations using my brand ingredients. If you have dietary restrictions I recommend calculating with your ingredients for your exact numbers.



  1. Joan says:
    I am very excited to make this - what about substituting for the oat fiber- almond flour? Coconut flour? Gluten free flour? Let me know your thoughts
    • Keri Bucci says:
      Hi Joan, I think the almond flour would give you a gritty texture and the coconut flour might be too absorbant so it might make the cheesecake too dry. Now I am not sure about the gluten free flour but I think it would work best out of the three if it were me. Let me know which one you try and how you like it!
    • Joan says:
      I did this with a dash of cardamom, since liquid stevia in addition to erythritol (I am not familiar with sweetener you suggest) 2 t almond flour, and reversed the quantities of the sour cream and cream cheeses. I think the whole water bath thing is a mistake... There is really no way to keep water out of a spring form pan, foil wrap was full of it.... So will not do that again. Came out great. So so light. Not really cheesecake like at all.
      • Keri Bucci says:
        Nice to hear you made it your own Joan. I have never had an issue with the water bath and water getting in my foil or pan so that is new to me. Glad you made something you can enjoy. Thanks so much for letting me know how yours turned out. :)
      • Melody says:
        It's funny that you change the entire recipe and then complain that it isn't cheesecake-like at all and the water bath is a mistake. Lol.
    • Keri Bucci says:
      Hi Bistra, generally speaking, you can substitute Greek yogurt for sour cream, in equal amounts. However, there are a few things that the yogurt can change in this recipe, the first being the carb count since yogurt is higher in carbs than sour cream. Next, if you are using a fat-free yogurt the taste may vary from the original recipe a bit since yogurt usually has a stronger flavor. The texture may also be affected some, but I can't say for sure since I haven't tried it (not a huge fan of yogurt myself). I hope this helps and if you give it a try please let me know how it works for you. I would love to know.
    • Keri Bucci says:
      Hi Lynn, I talk about the oat fiber in my post above and how it is for the texture. This cheesecake has a very airy texture but also the slight feel of a sponge cake so the oat fiber aids in that. It can be left out if you choose to. The taste will not be affected but the texture will be different than mine.
  2. Cynthia H. says:
    This looks fantastic, can't wait to try it. I am wondering, is there any sub for oat fiber? I hate to buy a bag of it if I am only going to use a couple of tablespoons.
    • Keri Bucci says:
      Hello Cynthia, I have only used oat fiber at this time so I am not sure what you could sub for it, however I believe the cheesecake would be be good without it, however the texture might vary a little. You might try any very finely ground flour you prefer. Although I am not sure almond flour would work as it might leave the texture feeling too grainy. Hope that helps.
    • Keri Bucci says:
      Hi Betty, half and half is a mixture of milk and cream. For example, in the UK I think it may be called single cream but not sure. If you don't have that you can use double cream or any creamy milk substitute.I hope that helps.
  3. Razorback Britt says:
    Came over from Arkansas Women Bloggers link-up and SO glad to have spent a little time checking out blogs because I eat keto/low-carb and your recipes look great! Hope to make this one over the weekend. I don't have oat fiber, though. Gonna have to try and track some down.
    • Keri Bucci says:
      Hi Carol, the total carb count per slice is 4 grams and net carbs are 3 grams. This is for 10 slices cut from the cake. You can find the full nutritional information from my calculations in the note section below the recipe. They are per my calculation using my brands, so if you need to be exact you might refigure with our brands. Hope this helps.
  4. Claire says:
    That looks amazing! It would be great for us to bring to our church potluck each Sunday. I am gonna try to make it for thus Sunday & I'll let ya know.
    • Keri Bucci says:
      Yes, let me know how you like it. We are having my husband's late birthday celebration this weekend with this side of the family so he ask me to make it again. :) Hope you enjoy it!
  5. Sarah says:
    The best part about this instruction/recipe... "Seeing his delight makes me a happy girl because he is such a great husband and father. So anything I can do to honor him or bring joy to him is well worth it."
  6. Margery Zeller says:
    I'm still trying to figure out the different sweetners...xylitol, erythritol, stevia...liquid/powder. Would the THM Gentle Sweet be a good substitute without any adverse affects?
    • Keri Bucci says:
      Yes Margery, you can totally sub the Gentle Sweet. Be sure to check the THM Website for their conversion chart to get how much Gentle Sweet would replace the 1/2 cup of Pyure. :)
  7. Roz says:
    In your writing before the recipe, you mentioned oat fiber. It says you added about 2 Tablespoons, but it isn't in the recipe. Can you clarify? And do you have any tips about buying oat fiber? Thank you! This is beyond my usual skill level but it sounds so interesting I may try it.
    • Keri Bucci says:
      Hi Roz! Sorry about the omission of the oat fiber I have fixed that now. Yes, for the oat fiber the best I have found is the THM brand. I say that because it has a much less "fiber" taste and is totally gluten free. I have tried others that worked okay, like the NuNaturals brand, but it had a very strong smell and taste in my baked goods. The THM brand does not have those. Very mild. :)
  8. Randy says:
    Just wondering -- above the recipe you say you added some oat fiber but it isn't listed in your actual recipe. Does it make a big difference without it? Thanks

I would love to hear from you!