Here’s a soft, fluffy, and delicate Japanese Cheesecake recipe — often called “Japanese Cotton Cheesecake” or “Soufflé Cheesecake.” It’s lighter than traditional New York cheesecake and has a lovely jiggle thanks to its whipped egg whites and steam-baking method.
🍰 Japanese Cheesecake (Cotton Cheesecake)
🍽️ Makes: One 8-inch round cake
⏱️ Prep Time: 25 min | Cook Time: 1 hr 10 min | Chill Time: 2–3 hrs (optional, for best texture)
🧂 Ingredients
Cream Cheese Base:
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250g (8.8 oz) cream cheese, room temperature
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50g (3.5 tbsp) unsalted butter
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100ml (about 1/2 cup) whole milk
Dry & Flavorings:
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60g (1/2 cup) cake flour (or substitute with 1/2 cup all-purpose flour minus 1 tbsp + 1 tbsp cornstarch)
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20g (2 tbsp) cornstarch
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1/4 tsp salt
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1 tsp lemon juice (or zest for added aroma)
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1/2 tsp vanilla extract (optional)
Egg Mixture:
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6 large eggs, separated
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140g (2/3 cup) granulated sugar, divided
🍳 Instructions
1. Prepare Pan and Oven
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Preheat oven to 320°F (160°C).
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Line an 8-inch round cake pan with parchment on the bottom and sides.
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Wrap the outside of the pan with foil (to protect from water) and prepare a water bath: a large baking dish filled with hot water where the cake pan will sit.
2. Make Cream Cheese Base
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In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, butter, and milk together.
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Stir until smooth. Remove from heat.
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Sift in flour, cornstarch, and salt. Mix gently until smooth.
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Add egg yolks, lemon juice, and vanilla. Mix until glossy and creamy.
3. Whip Egg Whites
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In a clean bowl, beat egg whites with an electric mixer until foamy.
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Gradually add sugar (in 3 batches), and whip until soft peaks form — not stiff.
4. Fold Gently
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Add 1/3 of the meringue to the cream cheese mixture and fold gently.
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Add remaining meringue in 2 parts, folding with a spatula carefully to avoid deflating the batter.
5. Bake in Water Bath
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Pour batter into the prepared cake pan.
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Tap gently to release large air bubbles.
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Place the pan into the water bath and bake at 320°F (160°C) for 25 minutes, then lower to 285°F (140°C) and bake for 45–50 more minutes.
6. Cool Gradually
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Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes to prevent it from collapsing.
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Then remove from the oven, let cool in the pan, and refrigerate for a few hours before serving for best texture.
🎂 Tips
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Do not overwhip the egg whites – soft peaks are best.
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If your cheesecake cracks: don’t worry! Dust with powdered sugar or cover with a thin fruit glaze.
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Serve with fresh berries, whipped cream, or simply as-is.
Would you like a matcha version, a chocolate variation, or a low-sugar alternative?