Japanese Cotton Cheesecake

Here’s a delicate, fluffy, and melt-in-your-mouth Japanese Cotton Cheesecake recipe — also known as Soufflé Cheesecake. It combines the rich creaminess of cheesecake with the airy lightness of a chiffon cake. It’s not too sweet, and it’s a showstopper when baked just right.

🍰 Japanese Cotton Cheesecake

🧾 Ingredients:

Cream cheese mixture:

250 g (8.8 oz) cream cheese, room temperature
50 g (3½ tbsp) unsalted butter
100 ml (about ½ cup) milk

Dry ingredients:

60 g (½ cup) cake flour (or sifted all-purpose flour)
20 g (2 tbsp) cornstarch
Pinch of salt

Egg mixture:

6 large eggs, separated
140 g (⅔ cup) granulated sugar
1 tsp lemon juice (or ¼ tsp cream of tartar)
1 tsp vanilla extract (optional)
Zest of ½ lemon (optional, for a citrusy note)

👩‍🍳 Instructions:

1. Preheat Oven & Prep Pan:

Preheat to 320°F (160°C).
Line an 8-inch round cake pan (3 inches deep) with parchment.
Wrap the outside of the pan with foil (to prepare for a water bath).

2. Make Cream Cheese Base:

In a double boiler (or over low heat), melt cream cheese, butter, and milk until smooth.
Remove from heat. Let cool slightly.
Sift in flour, cornstarch, and salt. Whisk gently until incorporated.
Whisk in egg yolks, vanilla, and lemon zest until smooth.

3. Make the Meringue:

In a clean bowl, beat egg whites with lemon juice until frothy.
Gradually add sugar, beating on high until soft to medium peaks form (glossy, not dry).

4. Fold Batter:

Gently fold the meringue into the cream cheese mixture in three batches.
Use a spatula and fold carefully to keep the batter airy.

5. Bake in Water Bath:

Pour batter into the lined pan. Tap lightly to remove air bubbles.
Place pan into a larger baking dish and pour hot water halfway up the sides.
Bake at 320°F (160°C) for 25 minutes, then reduce to 280°F (135°C) and bake for 55–60 minutes.
Turn off the oven, leave the door slightly ajar, and let the cake sit inside for 15 minutes.

6. Cool Gradually:

Remove from oven, cool completely in the pan before unmolding.
Chill in the fridge at least 2–3 hours before slicing for best texture.

📝 Tips for Success:

Don’t overwhip your egg whites — soft to medium peaks work best.
Bake low and slow to avoid cracking or collapsing.
A water bath (bain-marie) helps maintain even temperature and prevents overbaking.
For an extra-smooth top, sift powdered sugar over before serving.

Would you like a matcha version, a low-sugar version, or troubleshooting tips for common issues (like cracks or shrinkage)?