Japanese Cotton Cheesecake Soufflé

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Japanese Cotton Cheesecake Soufflé (Fluffy Mini Version)

These light, airy, cloud-like cheesecakes are inspired by the famous Japanese soufflé-style cheesecake. They’re less dense than traditional cheesecake and have a soft, jiggly texture with a delicate sweetness.

Description

Japanese Cotton Cheesecake is a cross between a cheesecake and a sponge cake. It’s made by folding whipped egg whites (meringue) into a cream cheese batter, then baking gently in a water bath to create its signature fluffy texture.

The result:
âś” Ultra-light
âś” Slightly sweet
âś” Melt-in-your-mouth soft
âś” Beautifully risen tops

Perfect for tea time, brunch, or light dessert.

 Ingredients (12 Mini Cheesecakes)

Cream Cheese Base

  • 8 oz (225g) cream cheese, softened

  • 3 tbsp unsalted butter

  • ½ cup (120ml) milk

  • ÂĽ cup (50g) sugar (for yolk mixture)

  • 4 large eggs, separated

  • ½ cup (60g) cake flour (or all-purpose flour sifted twice)

  • 2 tbsp cornstarch

  • 1 tsp vanilla extract

  • 1 tsp lemon juice (optional)

Meringue

  • ÂĽ cup (50g) sugar (for egg whites)

Optional Topping

  • Powdered sugar

  • Fresh berries

 Instructions

Step 1: Prepare

  1. Preheat oven to 320°F (160°C).

  2. Line a muffin pan with cupcake liners.

  3. Prepare a larger baking pan for water bath.

Step 2: Make Cream Cheese Batter

  1. Melt cream cheese, butter, and milk together over low heat or double boiler. Stir until smooth.

  2. Remove from heat. Let cool slightly.

  3. Whisk in egg yolks one at a time.

  4. Add sugar, vanilla, lemon juice.

  5. Sift in flour and cornstarch. Mix until smooth.

Step 3: Make Meringue

  1. Beat egg whites until foamy.

  2. Gradually add sugar.

  3. Beat until soft-medium peaks form (not stiff).

Step 4: Fold

  1. Gently fold â…“ of meringue into batter.

  2. Fold remaining meringue carefully to keep air inside.

Step 5: Bake (Water Bath Method)

  1. Fill cupcake liners Âľ full.

  2. Place muffin pan into larger pan.

  3. Pour hot water into outer pan halfway up muffin tray.

  4. Bake 20–25 minutes.

  5. Reduce heat to 280°F (140°C) and bake another 10 minutes.

  6. Turn off oven and leave inside 10 minutes with door slightly open.

Step 6: Cool

Remove and cool completely. Dust with powdered sugar before serving.

 Servings

Makes 12 mini cheesecakes
Serving size: 1 mini cake

 Nutritional Information (Per Serving Approx.)

  • Calories: 140–160 kcal

  • Protein: 4g

  • Carbohydrates: 12g

  • Fat: 9g

  • Sugar: 8g

  • Calcium: 6% DV

 Benefits

âś” Lighter than traditional cheesecake
âś” Lower sugar compared to regular cheesecake
âś” High in protein from eggs
âś” Portion-controlled minis
âś” Elegant presentation

Important Tips

🔹 Use room temperature ingredients
🔹 Do not overbeat egg whites (stiff peaks = cracking)
🔹 Always bake in water bath for soft texture
🔹 Avoid opening oven early
🔹 Let cool gradually to prevent collapsing

Q & A

Q1: Why did my cheesecake collapse?

A: Overbeaten meringue or sudden temperature change. Cool slowly.

Q2: Can I make this as one large cake?

Yes! Bake in 8-inch pan for 50–60 minutes.

Q3: Can I skip water bath?

Not recommended — texture will be dense and may crack.

Q4: How to store?

Refrigerate up to 3 days in airtight container.

Q5: Can I freeze it?

Yes, wrap tightly. Freeze up to 1 month.

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