Japanese Cotton Cheesecake

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🍰 Japanese Cotton Cheesecake Recipe

📖 Description

Japanese Cotton Cheesecake, also called “Soufflé Cheesecake,” is a light and airy dessert that combines the creaminess of traditional cheesecake with the fluffiness of a chiffon cake. It’s less sweet, delicately tangy, and melts in your mouth. Perfect with tea, coffee, or fresh fruit toppings.

📝 Ingredients For Japanese Cotton Cheesecake Recipe

  • 250 g (9 oz) cream cheese, softened

  • 50 g (3 ½ tbsp) unsalted butter

  • 100 ml (½ cup) milk

  • 6 large eggs (separated)

  • 140 g (¾ cup) granulated sugar (divided)

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

  • 20 g (2 tbsp) cornstarch

  • 1 tsp vanilla extract

  • 1 tsp lemon juice

  • ¼ tsp cream of tartar (optional, for stability)

  • Pinch of salt

👩‍🍳 Instructions

  1. Prepare Pan

    • Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.

    • Wrap the outside of the pan with foil to prevent water from seeping in.

  2. Melt & Mix Base

    • In a double boiler, melt cream cheese, butter, and milk until smooth.

    • Remove from heat, let cool slightly.

    • Whisk in egg yolks, vanilla, and lemon juice.

    • Sift in flour and cornstarch, mix gently until lump-free.

  3. Whip Egg Whites

    • In a clean bowl, beat egg whites with salt and cream of tartar until foamy.

    • Gradually add sugar and beat until soft peaks form (glossy but not stiff).

  4. Combine Mixtures

    • Fold egg whites into the cream cheese mixture in 3 additions.

    • Use a spatula, folding gently to keep the batter airy.

  5. Bake in Water Bath

    • Pour batter into prepared pan.

    • Place pan in a larger tray filled with hot water (about 1 inch deep).

    • Bake at 160°C (320°F) for 25 minutes, then reduce to 150°C (300°F) and bake for 40–50 minutes until set.

  6. Cool Gradually

    • Turn off oven, leave cheesecake inside with door slightly open for 15–20 minutes (prevents cracking).

    • Remove from pan once cooled completely.

🍴 Servings

  • Makes: 8 slices

📊 Nutritional Info (per slice, approx.)

  • Calories: 190 kcal

  • Protein: 6 g

  • Carbohydrates: 15 g

  • Fat: 12 g

  • Sugar: 10 g

🗒️ Notes

  • Use room temperature eggs for best results.

  • A water bath ensures the cake stays moist and fluffy.

  • Avoid overbeating egg whites; soft peaks give the best cotton-like texture.

💡 Tips

  • Chill before serving for a firmer texture or serve warm for extra fluffiness.

  • Dust with powdered sugar or top with fresh berries.

  • If cracks form, cover with whipped cream or fruit sauce.

🌟 Benefits

  • Lower in sugar and fat than traditional cheesecakes.

  • Light texture makes it easier to digest.

  • Rich in protein from eggs and cream cheese.

❓ Q/A for Japanese Cotton Cheesecake

Q: Why did my cheesecake crack?
A: Oven temperature may have been too high or cooling too fast. Always cool gradually.

Q: Can I make it gluten-free?
A: Yes, substitute cake flour with gluten-free flour blend.

Q: Can I use a springform pan?
A: Yes, but wrap tightly with foil to prevent water leaks during the water bath.

Q: How long does it last?
A: Store in the fridge up to 3 days, or freeze slices for 2 weeks.

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