Fluffy Japanese Cheesecake

Description:

Fluffy Japanese Cheesecake, also known as “Cotton Cheesecake” or “Soufflé Cheesecake,” is renowned for its airy texture and jiggly bounce. Unlike dense Western-style cheesecakes, this version is subtly sweet, delicately creamy, and melts in your mouth like a dream. It’s ideal for those who prefer lighter desserts.

Origin:

Originating in Japan in the 1960s, this cheesecake was inspired by the classic German-style Käsekuchen but evolved with local techniques to create a unique soufflé-like experience. Its rise to internet fame is thanks to its mesmerizing jiggle and pillowy texture.

Ingredients (Quantity):

250g (8.8 oz) cream cheese, softened
50g (3.5 tbsp) unsalted butter
100ml (⅓ cup + 1 tbsp) whole milk
60g (½ cup) cake flour, sifted
20g (2 tbsp) cornstarch
6 large eggs, separated
120g (½ cup + 1 tbsp) granulated sugar
1 tsp lemon juice or cream of tartar
1 tsp vanilla extract
Pinch of salt

Ingredients (Optional):

1 tsp lemon zest (for a citrus hint)
Powdered sugar for dusting
Strawberry compote or fresh berries for serving

Instructions:

Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil if using a springform, to prepare for a water bath.
Melt cheese mixture:
In a heatproof bowl over a double boiler, melt cream cheese, butter, and milk together. Stir until smooth. Remove from heat and let cool slightly.
Add yolks and dry ingredients:
Whisk in egg yolks, vanilla, and sifted flour + cornstarch. Mix until lump-free.
Whip egg whites:
In a clean bowl, beat egg whites with lemon juice or cream of tartar until foamy. Gradually add sugar and beat to soft peaks.
Fold gently:
Gently fold ⅓ of the meringue into the yolk mixture to lighten. Then fold in the rest, careful not to deflate the batter.
Prepare water bath:
Pour batter into the pan. Tap gently to release air bubbles. Place the pan into a larger baking dish filled with 1 inch (2.5 cm) of hot water.
Bake:
Bake for 25 minutes at 320°F (160°C), then reduce to 285°F (140°C) and bake for 40–45 minutes more. Turn off oven and leave cake inside with the door slightly ajar for 15 minutes.
Cool completely:
Remove from oven, cool in pan, then chill at least 2 hours before serving.

Tips for Success:

Use room temperature ingredients to ensure smooth mixing.
Don’t overbeat the egg whites — soft peaks give the best lift.
Be gentle when folding to preserve air.
The water bath is essential for moisture and preventing cracks.
If top browns too quickly, tent with foil halfway through.

Recommendation:

Serve chilled or at room temperature, dusted with powdered sugar or topped with fruit. It pairs wonderfully with green tea, jasmine tea, or a light dessert wine.