📜 Description
Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, is famous for its airy, cloud-like texture. It’s less sweet and rich than traditional cheesecakes and achieves its signature jiggle from a delicate blend of cream cheese, whipped egg whites, and a gentle bake.
🌍 Origin
Developed in Japan in the 1980s by combining elements of American cheesecake and French soufflé, this cake became a café favorite across Asia. It’s often served plain or with powdered sugar, showcasing its pure, clean flavor and unique texture.
🧈 Ingredients (with Quantities)
| Ingredient | Quantity |
|---|---|
| Cream cheese (room temp) | 250g (8.8 oz) |
| Whole milk | ½ cup (120ml) |
| Unsalted butter | ¼ cup (60g) |
| Cake flour (or all-purpose, sifted) | ½ cup (60g) |
| Cornstarch | 2 tbsp (15g) |
| Granulated sugar (for yolk mix) | ¼ cup (50g) |
| Eggs | 6 large (separated) |
| Cream of tartar or lemon juice | ¼ tsp (optional) |
| Granulated sugar (for meringue) | ½ cup (100g) |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
🍯 Optional Ingredients
- Lemon zest (1 tsp) – adds freshness
- Matcha powder (1 tbsp) – for a green tea twist
- Powdered sugar – for dusting
- Fresh berries or whipped cream – for serving
👩🍳 Instructions
1. Prepare the Pan & Oven
- Preheat oven to 320°F (160°C).
- Line the bottom and sides of an 8-inch round cake pan (preferably with tall sides or a springform wrapped in foil) with parchment.
- Prepare a water bath by placing a larger pan filled with 1 inch of hot water in the oven.
2. Make the Cream Cheese Mixture
- In a heatproof bowl over a double boiler, combine cream cheese, butter, and milk. Stir gently until melted and smooth.
- Remove from heat and whisk in egg yolks, vanilla, and sugar (for yolk mix).
- Sift in flour, cornstarch, and salt. Mix until smooth. Set aside to cool slightly.
3. Make the Meringue
- In a clean, grease-free bowl, beat egg whites until foamy.
- Add cream of tartar (or lemon juice). Gradually add ½ cup sugar, beating until soft peaks (not stiff).
4. Combine & Fold
- Gently fold ⅓ of the meringue into the yolk batter to loosen it.
- Carefully fold in the rest, using a spatula to avoid deflating the mix.
5. Bake
- Pour batter into the prepared pan. Tap lightly to release air bubbles.
- Place the pan into the water bath and bake for 60 minutes at 320°F (160°C), then reduce heat to 285°F (140°C) and bake another 15–20 minutes.
- Turn off oven and leave the cake inside with the door slightly open for 15 minutes.
6. Cool
- Remove from oven and let cool completely in the pan. Chill in the fridge for at least 2 hours before serving for best texture.
✅ Tips for Success
- Room temperature eggs and cream cheese create a smooth batter.
- Avoid overwhipping egg whites—stop at soft-to-medium peaks for stability.
- Use a true water bath (not just steam) for even, gentle baking.
- Prevent cracking by cooling gradually and not opening the oven door early.
💡 Serving Recommendations
- Dust with powdered sugar for a classic look.
- Serve with fresh fruit, whipped cream, or a berry compote.
- Pairs well with green tea, coffee, or a light dessert wine.
🍽 Nutrition (Per Slice – Approx. 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 180–220 kcal |
| Carbohydrates | 14 g |
| Protein | 6 g |
| Fat | 13 g |
| Sugar | 12 g |
| Sodium | 100 mg |
Would you like a video tutorial, a gluten-free version, or this adapted for mini cheesecakes or a sheet pan?
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