Japanese Cotton Cheesecake (Soufflé Cheesecake)

Introduction

Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, is a dessert that has taken the culinary world by storm. Unlike traditional cheesecakes, this version is incredibly light, airy, and fluffy—almost like a cloud. Its delicate texture melts in your mouth, while the subtle sweetness and creaminess create a heavenly balance. Perfect with a dusting of powdered sugar and a cup of tea or coffee, this cheesecake is an elegant treat for any occasion.

Ingredients

• 250 g cream cheese (softened)

• 50 g unsalted butter

• 100 ml milk

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

• 20 g cornstarch

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• 6 large eggs (separated)

• 140 g sugar (divided)

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

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• Powdered sugar (for dusting)

Instructions

1. Prepare the Pan and Oven:

   • Preheat the oven to 320°F (160°C). Line the bottom and sides of a springform pan with parchment paper. Wrap the outside with foil to prevent water from seeping in during baking.

2. Make the Cream Mixture:

   • In a heatproof bowl, melt the cream cheese, butter, and milk together over a double boiler until smooth. Let it cool slightly.

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   • Add sifted flour and cornstarch, then mix until smooth. Stir in the egg yolks, vanilla, and lemon juice. Set aside.

3. Whip the Egg Whites:

   • In a clean bowl, beat the egg whites with a pinch of salt until foamy.

   • Gradually add 100 g of sugar in three parts, beating until soft peaks form (not stiff).

4. Combine Mixtures:

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   • Gently fold one-third of the egg whites into the cream cheese mixture to lighten it.

   • Carefully fold in the remaining egg whites in two additions, using a spatula to keep the batter airy.

5. Bake with Water Bath:

   • Pour the batter into the prepared pan. Place the pan inside a larger baking tray filled with hot water (water bath method).

   • Bake for 60–70 minutes until the cake is golden on top and slightly wobbly in the center.

6. Cool and Serve:

   • Turn off the oven, leaving the cheesecake inside with the door slightly open for 15 minutes to prevent cracks.

   • Remove from oven, let it cool completely, then refrigerate for at least 2 hours.

   • Dust with powdered sugar before serving.

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Conclusion

Japanese Cotton Cheesecake is a masterpiece of balance—light yet creamy, simple yet elegant. Unlike dense cheesecakes, its soufflé-like texture makes each bite feel like eating a sweet cloud. Whether served plain, with a dusting of powdered sugar, or paired with fresh fruits, this cheesecake is sure to impress family and guests alike. It’s a dessert that proves sometimes the lightest touch leaves the strongest impression.