Japanese Cotton Cheesecake

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Japanese Cotton Cheesecake (Soufflé Cheesecake)

Description:
Japanese Cotton Cheesecake, also called Soufflé Cheesecake, is a light, airy, and slightly sweet dessert that melts in your mouth. Unlike traditional dense Western cheesecakes, this cheesecake has a soufflé-like texture, achieved by folding whipped egg whites into a cream cheese mixture. It’s mildly sweet, not heavy, and often lightly browned on top. Perfect for afternoon tea or special occasions.

Ingredients (for 8–10 servings)

Cream Cheese Base:

  • 250g (9 oz) cream cheese, softened

  • 50g (1/4 cup) unsalted butter, softened

  • 100ml (1/2 cup) milk

  • 60g (1/2 cup) granulated sugar (for batter)

  • 6 large eggs, separated

  • 60g (1/2 cup) cake flour, sifted

  • 20g (2 tbsp) cornstarch, sifted

  • 1 tsp vanilla extract

  • 1/4 tsp cream of tartar (optional, for stabilizing meringue)

  • Pinch of salt

Optional Glaze or Dusting:

  • Powdered sugar for dusting

Instructions

1. Prepare Ingredients & Equipment

  1. Preheat the oven to 160°C (320°F).

  2. Grease and line an 8-inch (20cm) round cake pan with parchment paper. For extra lift, wrap the outside with aluminum foil to prevent water leakage if using a water bath.

  3. Separate eggs and let them come to room temperature.

2. Make the Cream Cheese Mixture

  1. In a double boiler or microwave, gently soften cream cheese and butter until smooth.

  2. Stir in milk and vanilla extract, mixing until fully combined and lump-free.

  3. Add egg yolks one by one, whisking well after each.

  4. Sift in the cake flour and cornstarch. Mix until smooth.

3. Make the Meringue

  1. In a clean, dry bowl, whisk egg whites with a pinch of salt and cream of tartar.

  2. Gradually add sugar while whisking until stiff peaks form.

4. Fold Meringue Into Batter

  1. Take one-third of the meringue and gently fold into the cream cheese batter to lighten it.

  2. Carefully fold in the remaining meringue in two additions, using a spatula and folding from bottom to top. Avoid deflating the batter.

5. Bake in a Water Bath

  1. Pour batter into the prepared cake pan. Tap gently to remove large air bubbles.

  2. Place the pan in a larger baking tray filled with hot water (water bath) to keep the cheesecake moist.

  3. Bake at 160°C (320°F) for 50–60 minutes or until the top is lightly golden and a skewer comes out mostly clean.

  4. Turn off the oven and leave the cake inside with the door slightly open for 10 minutes to prevent collapse.

6. Cool and Serve

  1. Remove the cheesecake from the water bath. Cool to room temperature, then refrigerate for at least 2 hours.

  2. Dust with powdered sugar before serving if desired.

Notes & Tips

  • Room Temperature Eggs: Helps meringue achieve maximum volume.

  • Folding Technique: Fold gently to maintain the fluffy texture; avoid stirring aggressively.

  • Water Bath: Essential to prevent cracks and create a smooth, soft surface.

  • Storage: Keep refrigerated for up to 3 days; can also be frozen for 1 month.

  • Flavor Variations: Add lemon zest, matcha powder, or chocolate for subtle twists.

Servings

  • Makes 8–10 servings.

Nutritional Information (Approx. per serving)

  • Calories: 210 kcal

  • Protein: 6 g

  • Fat: 14 g

  • Carbohydrates: 15 g

  • Sugar: 10 g

  • Fiber: 0 g

(Values may vary based on specific brands used.)

Health Benefits

  • Moderate protein content from eggs and cream cheese.

  • Lower sugar and lighter texture than traditional cheesecakes, making it easier to digest.

  • Can be customized with citrus zest or matcha for added antioxidants.

Q&A

Q: Why is my cheesecake dense instead of fluffy?
A: Likely causes: under-whipped egg whites, folding too vigorously, or overbaking. Ensure stiff peaks and gentle folding.

Q: Can I use a regular oven instead of a water bath?
A: Yes, but the cake may crack or dry out. The water bath prevents cracking and ensures a smooth, soft texture.

Q: Can I make it gluten-free?
A: Substitute cake flour with gluten-free flour blends; cornstarch helps maintain lightness.

Q: How do I know when it’s done?
A: The top should be lightly golden; a skewer inserted should come out mostly clean, with a few moist crumbs being okay.

Q: Can I add flavors like matcha or chocolate?
A: Absolutely! Add matcha powder to the flour or fold melted chocolate into the cream cheese base before adding meringue.

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