Japanese Cotton Cheesecake, also known as soufflé cheesecake, is incredibly light, airy, and delicately creamy. Unlike dense traditional cheesecakes, this version has a soft, jiggly texture that melts in your mouth.
📝 Ingredients
- 250g cream cheese (softened)
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs (separated)
- 140g granulated sugar
- 60g cake flour
- 20g cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon cream of tartar (optional)
- A pinch of salt
- Powdered sugar (for dusting, optional)
👨🍳 Instructions
1. Preheat and Prepare Pan
Preheat oven to 150°C (300°F).
Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Wrap the outside of the pan with foil for a water bath.
2. Melt Cream Cheese Mixture
In a heatproof bowl:
- Add cream cheese, butter, and milk
- Melt gently over a double boiler
Whisk until smooth and creamy. Remove from heat and let cool slightly.
3. Add Egg Yolks
- Add egg yolks one at a time
- Mix well after each addition
Then add:
- Vanilla extract
- Lemon juice
4. Add Dry Ingredients
Sift in:
- Cake flour
- Cornstarch
Mix until smooth and lump-free.
5. Make the Meringue
In a clean bowl:
- Beat egg whites with salt until foamy
- Add cream of tartar
- Gradually add sugar
Beat until soft to medium peaks form.
6. Fold the Batter
- Add meringue to batter in 3 parts
- Fold gently using a spatula
👉 Do not overmix to keep the batter airy.
7. Bake (Water Bath Method)
- Pour batter into prepared pan
- Place pan in a larger tray filled with hot water
Bake for:
- 150°C (300°F) for 60 minutes
- Then increase to 160°C (320°F) for 10–15 minutes
8. Cool Slowly
- Turn off oven and leave cake inside with door slightly open for 15 minutes
- Remove and cool completely
9. Serve
Dust with powdered sugar before serving.
🔥 Pro Tips
- Use room temperature ingredients
- Do not overbeat egg whites
- Fold gently to maintain air
- Water bath prevents cracking
- Cool gradually to avoid collapse
❓ FAQ
1. Why did my cheesecake crack?
- No water bath
- Oven too hot
- Overbaking
2. Why did it collapse?
- Undercooked center
- Sudden temperature change
3. Can I skip cream of tartar?
Yes, or replace with a few drops of lemon juice.
4. How should I store it?
- Refrigerate in an airtight container
- Best consumed within 2–3 days
5. Can I freeze Japanese cheesecake?
Yes, wrap tightly and freeze for up to 1 month.
💛 Final Thoughts
This Japanese Cotton Cheesecake is:
- Ultra light and fluffy
- Soft and jiggly
- Perfectly balanced in sweetness
A beautiful dessert that feels as good as it tastes.
