Japanese Cotton Cheesecake Recipe

Name: Japanese Cotton Cheesecake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 180 g cream cheese; 30 g unsalted butter; 100 g milk; 3 eggs (separated); 20 g cake flour; 10 g cornstarch; 2 g lemon juice; 65 g sugar

Japanese Cotton Cheesecake Recipe is a light, fluffy, and airy soufflé-style cheesecake with a melt-in-your-mouth texture. Made with cream cheese, eggs, and a delicate balance of ingredients, this Japanese dessert is baked in a water bath to achieve its signature softness. Perfect for any occasion, this cheesecake is subtly sweet and incredibly delicious!

Qiong Cooking

Mar 1, 2025 - 04:44

Prep Time 20 min

Cook Time 60 min

Serving 8

Difficulty Intermediate

Japanese Cotton Cheesecake Recipe, also known as Souffle Cheesecake, is a delicately soft and fluffy dessert that combines the richness of cheesecake with the airy lightness of a soufflé. Unlike traditional dense cheesecakes, this version achieves its signature cloud-like texture by incorporating whipped egg whites into the batter, creating a melt-in-your-mouth experience. Baked in a gentle water bath, this cheesecake boasts a smooth, golden-brown top and a moist, pillowy interior. Its subtle sweetness, combined with a hint of tang from cream cheese and lemon juice, makes it an irresistible treat for any occasion. Enjoy it plain or dusted with powdered sugar for an elegant touch.

Ingredients

180 g cream cheese
30 g unsalted butter
100 g milk
3 eggs (separated)
20 g cake flour
10 g cornstarch
2 g lemon juice
65 g sugar

Nutritional Information

Calories: 190

Protein: 5g

Fat: 13g

Saturated Fat: 7g

Unsaturated Fat: 5g

Trans Fat: 0g

Carbohydrates: 15g

Sugar: 10g

Fiber: 0.3g

Cholesterol: 100mg

Sodium: 100mg

Directions

1. Step

Line a 15 cm (6-inch) cake pan with baking paper. Wrap the outside of the pan with foil to prevent water from seeping in.

2. Step

In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly. Add egg yolks, whisking until fully incorporated. Sift in cake flour and cornstarch, then mix until smooth.

3. Step

In a clean bowl, beat egg whites until foamy. Gradually add sugar and lemon juice, continuing to beat until soft peaks form.

4. Step

Gently fold the egg white mixture into the cream cheese batter in batches, maintaining as much air as possible. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add hot water to create a water bath. Bake in a preheated oven at 200°C (392°F) for 12 minutes, then lower the temperature and continue baking until set.