Japanese Cotton Cheesecake Recipe
Introduction
Japanese Cotton Cheesecake, also known as soufflé cheesecake, is a delightful fusion of a cheesecake and a sponge cake. Unlike traditional dense cheesecakes, this version is incredibly light, airy, and jiggly due to its whipped egg whites and delicate baking technique. It melts in your mouth, offering a subtle sweetness with a rich yet fluffy texture.
This cheesecake is a favorite among dessert lovers for its elegant appearance and satisfying taste. It’s perfect for special occasions, afternoon tea, or simply indulging in a soft, cloud-like treat!
History of Japanese Cotton Cheesecake
Japanese Cotton Cheesecake was first popularized in Japan in the 1980s, drawing inspiration from both Western-style cheesecakes and the delicate, airy texture of traditional Japanese sponge cakes. This unique creation was made famous by Japanese bakeries such as Uncle Tetsu’s, which later expanded globally. Today, it is a beloved dessert worldwide, known for its cloud-like softness and subtle, creamy taste.
Benefits of Japanese Cotton Cheesecake
✔ Lower in Calories – Compared to traditional cheesecakes, this version is lighter due to less sugar and cream.
✔ Fluffy & Airy Texture – Easier to digest and less heavy on the stomach.
✔ Rich in Protein – Eggs provide a good source of protein and essential amino acids.
✔ Great for Any Occasion – Its delicate, elegant look makes it perfect for celebrations or afternoon tea.
Ingredients
For the Cheesecake Batter:
• 250g (9 oz) cream cheese, softened
• 50g (¼ cup) unsalted butter
• 100ml (½ cup) milk
• 6 large eggs, separated
• 70g (⅓ cup) granulated sugar (for egg yolks)
• 70g (⅓ cup) granulated sugar (for egg whites)
• 60g (½ cup) cake flour (or sifted all-purpose flour)
• 20g (2 tbsp) cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon juice (optional, for extra flavor)
For Dusting (Optional):
• Powdered sugar
Instructions
Step 1: Prepare the Baking Pan & Oven
1. Preheat your oven to 150°C (300°F).
2. Line the bottom and sides of a 6 or 7-inch springform pan with parchment paper.
3. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
Step 2: Melt & Mix the Base Ingredients
1. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, stirring until smooth.
2. Remove from heat, then whisk in egg yolks, vanilla extract, and lemon juice.
3. Sift in cake flour and cornstarch, whisking until fully incorporated.
Step 3: Whip the Egg Whites (Meringue Method)
1. In a separate bowl, beat egg whites until foamy.
2. Gradually add 70g sugar while beating on medium-high speed until soft peaks form (meringue should be glossy).
Step 4: Combine the Mixtures
1. Gently fold â…“ of the meringue into the cheesecake batter using a spatula.
2. Repeat with the remaining meringue in two more additions, folding carefully to maintain the airy texture.
Step 5: Bake Using the Water Bath Method
1. Pour the batter into the prepared cake pan and tap gently to remove air bubbles.
2. Place the pan inside a larger baking tray and add hot water (about 1 inch deep) to create a steam effect.
3. Bake at 150°C (300°F) for 60-70 minutes or until the top is golden and the cake is set.
Step 6: Cool Gradually
1. Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes to prevent collapsing.
2. Remove the cake from the oven, let it cool completely, then dust with powdered sugar before serving.
Methods of Preparation
1. Traditional Oven Method: Using a water bath creates a smooth, crack-free texture.
2. Steamed Version: For an even softer texture, some prefer steaming the cake instead of baking.
3. Air Fryer Adaptation: If using an air fryer, bake at 150°C (300°F) for 45 minutes, covering the top to prevent burning.
Nutrition Information (Per Slice, Approximate)
• Calories: 180
• Protein: 5g
• Fat: 10g
• Carbohydrates: 18g
• Sugar: 12g
• Sodium: 120mg
Who Loves Japanese Cotton Cheesecake?
✔ Dessert Lovers – Perfect for those who enjoy light and creamy sweets.
✔ Japanese Cuisine Fans – A staple in Japanese bakeries and households.
✔ Health-Conscious Eaters – Lower in fat and sugar than traditional cheesecakes.
✔ Bakers & Foodies – A fun, rewarding challenge for home bakers.
✔ Children & Elderly – Its soft texture makes it easy to eat for all ages.
Conclusion
Japanese Cotton Cheesecake is a perfect blend of elegance and indulgence. It’s lighter than traditional cheesecakes yet still rich and flavorful. With a delicate balance of sweetness, creaminess, and a melt-in-your-mouth texture, this cake is truly a masterpiece in baking.
Whether you’re a seasoned baker or trying it for the first time, this recipe will impress anyone who takes a bite. Try it today and experience the magic of this jiggly, cloud-like delight!
Would you like variations, such as chocolate or matcha-flavored versions?