Here’s a light, fluffy, melt-in-your-mouth Japanese Soufflé Cheesecake (also called cotton cheesecake). It’s softer and airier than classic cheesecake—almost like a cross between sponge cake and cheesecake.
🍰 Japanese Soufflé Cheesecake
🧾 Ingredients
For the cheesecake:
- 200 g cream cheese (room temperature)
- 50 g unsalted butter
- 100 ml milk
- 60 g cake flour (or all-purpose, sifted)
- 20 g cornstarch
- 6 large eggs (separated)
- 120 g granulated sugar (divided: 40 g + 80 g)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for brightness)
- Pinch of salt
👩🍳 Instructions
1. Prep
- Preheat oven to 320°F (160°C)
- Line the bottom and sides of an 8-inch round pan with parchment (sides should be taller than the pan)
- Wrap the outside of the pan with foil (for water bath)
2. Melt base
- In a heatproof bowl over simmering water (double boiler), melt:
- Cream cheese
- Butter
- Milk
- Stir until smooth, then remove from heat
3. Mix batter
- Whisk in egg yolks, vanilla, and lemon juice
- Sift in flour and cornstarch
- Mix until smooth and lump-free
4. Make meringue
- In a clean bowl, beat egg whites with salt
- Add sugar (80 g) gradually and beat to soft peaks (not stiff)
5. Fold
- Gently fold ⅓ of meringue into batter to lighten it
- Fold in the rest carefully (don’t deflate the air)
6. Water bath baking
- Pour batter into prepared pan
- Tap lightly to remove large air bubbles
- Place pan in a larger tray and fill with hot water (about 1 inch deep)
7. Bake
- Bake for:
- 160°C (320°F) for 60 minutes
- Then reduce to 140°C (285°F) for another 30 minutes
- Turn off oven and leave cake inside with door slightly open for 15–20 minutes
8. Cool
- Remove and cool completely before unmolding
- Dust with powdered sugar or serve plain
✨ Tips for success
- Use soft peaks, not stiff—this keeps the texture fluffy
- Avoid overmixing when folding
- Sudden temperature changes can cause cracking or collapse
- Water bath is essential for even, gentle baking
🍓 Optional toppings
- Fresh strawberries or berries
- Whipped cream
- Apricot glaze
- Light dusting of powdered sugar
If you want, I can show you common mistakes and how to fix them (like cracking, shrinking, or dense texture)—this cake is a bit delicate but totally worth it 😄
