Here’s a light, fluffy Japanese Cotton Cheesecake (also called soufflé cheesecake). It’s softer and airier than classic cheesecake—almost like a cross between cake and mousse.
🍰 Japanese Cotton Cheesecake
Ingredients:
Cream Cheese Mixture:
- 200g cream cheese (softened)
- 50g butter
- 100ml milk
- 4 egg yolks
- 60g sugar (for yolks)
- 60g cake flour (or all-purpose flour, sifted)
- 20g cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
Meringue:
- 4 egg whites
- 60g sugar (for whites)
🥄 Instructions:
1. Prepare the Base
- Melt cream cheese, butter, and milk together (double boiler or microwave)
- Whisk until smooth
- Add egg yolks, sugar, lemon juice, and vanilla
- Mix well
2. Add Dry Ingredients
- Sift in flour and cornstarch
- Mix until smooth and lump-free
3. Make the Meringue
- Beat egg whites until foamy
- Gradually add sugar
- Beat until soft peaks form (not stiff)
4. Combine
- Gently fold meringue into batter in 3 parts
👉 Don’t overmix—keep it airy
5. Prepare Pan & Water Bath
- Line a cake pan with parchment paper
- Wrap outside with foil (to prevent water leakage)
- Place in a larger baking tray filled with hot water
6. Bake
- Bake at 150–160°C (300–320°F) for 60–70 minutes
- Turn off oven and leave cake inside for 15 minutes with door slightly open
7. Cool
- Let it cool slowly to prevent cracking
- Remove from pan and chill if desired
🔥 Tips for Perfect Texture
- Use room temperature ingredients
- Don’t overbeat egg whites
- Bake in a water bath for softness
- Avoid sudden temperature changes
🟢 Result
- Soft, jiggly, and fluffy
- Lightly sweet with a delicate cheesecake flavor
💡 Key Takeaway
The secret to this cake is air (meringue) + gentle baking—that’s what gives it its famous “cotton-soft” texture.
If you want, I can share a no-water-bath shortcut version or help you fix common issues like cracking or sinking.