Boston’s Flour Bakery’s Cotton Cheesecake Hack Recipe

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Avatar Author's default profile picture Team Modified: December 24, 2021

No need to take a drive to Boston just to try out the famed Cotton Cheesecake of Flour Bakery! It is commonly known as souffle or Japanese cheesecake. This melt-in-your-mouth goodness has a light lemon flavor meld into the sponge-like cake. You can now recreate this airy and soft cheesecake at home, and perfect it using some of the hacks below!


Boston’s Flour Bakery’s Cotton Cheesecake Hack Recipe

Boston's Flour Bakery's Cotton Cheesecake Hack

A melt-in-your-mouth cotton cheesecake dish inspired by Flour Bakery! This sponge-cake like dessert is a decadent treat you can treat your taste buds to.

Prep: 20 mins
Cool and Chill: 4 hrs
Cook: 45 mins
Total: 5 hrs 5 mins


  • 1 cup cream cheese
  • ½ cup Greek-style yogurt, or sour cream
  • 5 eggs, at room temperature, yolks and whites separated
  • 3 tbsp unsalted butter, at room temperature
  • lemon zest, (from 1 lemon)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup granulated sugar, divided
  • ½ cup cake flour
  • cooking spray
  • water, for boiling

To serve:

  • 2 tsp confectioner’s sugar, per serving
  • 2 tbsp raspberry jam, or any jams or fresh fruits of your choice, per serving


  1. Preheat your oven to 400 degrees F. Grease your 8-inch springform cake tin with cooking spray and line with parchment paper on all sides.

  2. Prepare water in a saucepot for boiling.

  3. Place a mixing bowl on top of the boiling water, then add the cream cheese. Whisk until the cheese has melted and turned smooth. Ensure that the water does not touch the bottom of the bowl.

  4. Add yogurt or sour cream and butter. Continue whisking until combined, then transfer the bowl away from the boiling water. Set aside the water.

  5. Add lemon zest, vanilla, egg yolks, salt, and 3 tablespoons of sugar. Whisk until sugar has completely dissolved and is evenly incorporated.

  6. Fold in the flour and set it aside.

  7. In a bowl with a stand mixer, add your egg whites into it and beat until you achieve soft peaks.

  8. Gradually add the remaining sugar into the egg whites while beating. This will ensure that the sugar will be melted and evenly incorporated into the egg whites.

  9. Lastly, fold the egg white mixture into the egg yolk mixture until evenly incorporated. Then, transfer into your lined cake tin, then into a roasting tray.

  10. Pour enough hot water into the roasting tray until it covers one-quarter of the cake tin.

  11. Bake for roughly 35 to 45 minutes until the cake top turns golden and springs back when lightly pressed.

  12. Turn off the oven and allow the cake to cool while in the oven, at least for 2 hours. This will prevent the cake top from cracking.

  13. Remove the cake from the cake tin, including the parchment paper, and keep chilled for at least 2 hours until cooled down completely.

  14. Use some dinner plates and invert the cooled cheesecake to remove the parchment paper underneath, then invert back.

  15. Before serving, dust the whole cake with confectioner’s sugar. Portion accordingly and serve with jams or fresh fruits.


  • Sugar: 14g
  • :
  • Calcium: 60mg
  • Calories: 261kcal
  • Carbohydrates: 20g
  • Cholesterol: 145mg
  • Fat: 17g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Potassium: 106mg
  • Protein: 7g
  • Saturated Fat: 9g
  • Sodium: 208mg
  • Trans Fat: 1g
  • Vitamin A: 661IU
Nutrition Disclaimer
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