Japanese Cotton Cheesecake Recipe
Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, is a light, fluffy, and jiggly dessert that combines the richness of cheesecake with the airy texture of a soufflé. Unlike traditional cheesecake, this version is less dense and has a melt-in-your-mouth quality that’s incredibly satisfying. It’s a perfect balance of sweetness and creaminess, making it a favorite for those who prefer a lighter dessert. Follow this detailed recipe to create your own cloud-like Japanese Cotton Cheesecake at home.
Ingredients
For the Cheesecake:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60ml) whole milk
- 3 tablespoons (45g) unsalted butter
- 6 large eggs, separated (yolks and whites)
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
For the Water Bath:
- Hot water (for baking)
For Garnish (Optional):
- Powdered sugar
- Fresh berries (strawberries, raspberries, or blueberries)
Equipment
- 8-inch (20cm) round cake pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Large roasting pan (for water bath)
- Fine-mesh sieve (for sifting)
Instructions
Step 1: Prepare the Cake Pan
- Line the Pan: Cut a circle of parchment paper to fit the bottom of an 8-inch round cake pan. Grease the sides of the pan and line the bottom with the parchment paper.
- Preheat the Oven: Preheat your oven to 320°F (160°C).
Step 2: Make the Cheesecake Batter
- Melt Cream Cheese, Milk, and Butter: In a heatproof bowl, combine 8 oz of cream cheese, 1/4 cup of milk, and 3 tablespoons of butter. Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.
- Add Egg Yolks: Add 6 egg yolks to the cream cheese mixture one at a time, whisking well after each addition.
- Sift Dry Ingredients: Sift 1/4 cup of flour and 2 tablespoons of cornstarch into the mixture. Whisk until smooth and no lumps remain.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract. Set aside.
Step 3: Whip the Egg Whites
- Beat Egg Whites: In a clean, dry mixing bowl, beat 6 egg whites on medium speed until foamy. Add 1/4 teaspoon of cream of tartar (if using) and continue beating.
- Add Sugar Gradually: Gradually add 1/2 cup of sugar while beating, increasing the speed to high. Beat until stiff peaks form. The meringue should be glossy and hold its shape.
Step 4: Combine the Batter
- Fold in Meringue: Gently fold 1/3 of the meringue into the cream cheese mixture using a rubber spatula. Once incorporated, fold in the remaining meringue in two additions. Be careful not to deflate the egg whites—this is key to achieving the cake’s airy texture.
Step 5: Bake the Cheesecake
- Prepare the Water Bath: Place the prepared cake pan inside a larger roasting pan. Pour the batter into the cake pan and smooth the top with a spatula.
- Add Hot Water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
- Bake: Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and the cake is set but still jiggly in the center.
- Turn Off the Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10-15 minutes to prevent sudden temperature changes.
Step 6: Cool and Serve
- Cool Completely: Remove the cake from the water bath and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a plate and remove the parchment paper. Flip it back onto a serving plate.
- Chill: Refrigerate the cheesecake for at least 2 hours before serving to allow it to set completely.
- Garnish and Serve: Dust with powdered sugar and top with fresh berries, if desired. Slice and enjoy!
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and milk are at room temperature for a smoother batter.
- Egg Whites: Make sure the bowl and beaters are completely clean and free of grease when whipping the egg whites. Any fat can prevent the whites from reaching stiff peaks.
- Water Bath: The water bath is essential for even baking and preventing cracks. Be careful not to let water splash into the cake batter.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold.
- Flavor Variations:
- Add lemon zest or juice for a citrusy twist.
- Swirl in a tablespoon of matcha powder for a green tea version.
- Serving Suggestions:
- Serve with whipped cream or a drizzle of honey for extra indulgence.
- Pair with a cup of green tea or coffee for a delightful dessert experience.
Time and Temperature Breakdown
- Preparation Time: 30 minutes
- Baking Time: 60-70 minutes
- Cooling Time: 2 hours (refrigeration)
- Total Time: Approximately 3 hours 30 minutes
- Oven Temperature: 320°F (160°C)
This Japanese Cotton Cheesecake is a light, fluffy, and heavenly dessert that’s sure to impress. Its delicate texture and subtle sweetness make it a perfect treat for any occasion. Enjoy
