Introduction (Short)
Japanese Soufflé Cheesecake, often called Cotton Cheesecake, is a delicate fusion of classic cheesecake and airy soufflé. Light, jiggly, and melt-in-your-mouth soft, it offers a gentle sweetness and cloud-like texture that sets it apart from dense Western-style cheesecakes.
Ingredients
250 g (8.8 oz) cream cheese, softened
6 large eggs, separated
140 g fine granulated sugar, divided
60 g unsalted butter, melted
100 ml whole milk (or heavy cream for extra richness)
60 g cake flour, sifted
20 g cornstarch, sifted
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon cream of tartar
Pinch of salt
Instructions
Preheat oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper, extending the sides 2 inches above the rim.
In a heatproof bowl over simmering water (double boiler), whisk cream cheese, butter, and milk until smooth and lump-free.
Remove from heat and whisk in egg yolks, lemon juice, zest, and salt.
Sift in cake flour and cornstarch, folding gently until fully incorporated.
In a separate clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar while beating until soft peaks form (tips gently curl).
Fold one-third of the meringue into the cheese mixture to lighten it.
Carefully fold in the remaining meringue in two additions without deflating the batter.
Pour batter into prepared pan and tap lightly to remove large air bubbles.
Place the cake pan into a larger baking tray and fill with 1 inch of hot water (water bath method).
How to Bake
Bake at 160°C (320°F) for 20 minutes.
Lower temperature to 140°C (285°F) and bake for an additional 40–50 minutes until lightly golden and set.
Turn off the oven and crack the door open slightly. Let the cake sit inside for 30 minutes to prevent sudden collapse.
Remove from oven and cool completely.
Refrigerate for at least 4 hours before serving for best texture and flavor.
Variations
Add 1–2 tablespoons matcha powder for a green tea version.
Fold in 50 g melted dark chocolate for a chocolate twist.
Swirl raspberry or strawberry puree into the batter before baking.
Add a touch of vanilla extract for a warmer flavor profile.
Top with fresh berries and powdered sugar for an elegant finish.
Tips
Ensure cream cheese and butter are fully softened for a smooth batter.
Do not overwhip egg whites; soft peaks are crucial for the correct structure.
Fold gently to maintain air bubbles that create the fluffy texture.
Use a water bath to prevent cracking and ensure even baking.
If using a springform pan, wrap the base securely with foil to avoid leaks.
Allow gradual cooling inside the oven to prevent shrinkage.
Nutrition (Per Slice – 1/8 of Cake, Approximate)
Calories: 240–280 kcal
Carbohydrates: 18 g
Protein: 6 g
Fat: 19 g
Sugar: 14 g
Calcium: Moderate source
Healthy Benefits
Contains less sugar compared to many traditional cheesecakes.
High egg content provides quality protein and essential amino acids.
Dairy ingredients contribute calcium for bone health.
Light texture allows satisfying portions with moderate calories.
Homemade preparation avoids artificial additives.
Conclusion (Short)
Japanese Soufflé Cheesecake is a beautiful balance of richness and airiness. With its signature jiggle and melt-in-your-mouth texture, it is an elegant dessert that rewards patience with every soft, cloud-like bite.
