Introduction
Japanese soufflé cheesecake, also known as cotton cheesecake, is a cloud-soft dessert that combines the richness of cheesecake with the airy texture of a soufflé. It’s lightly sweet, gently tangy, and famously jiggly.
Origin
This cheesecake originated in Japan in the late 20th century, inspired by both Western cheesecake and French soufflé techniques. Japanese bakers refined it to be lighter, less sweet, and more delicate than traditional cheesecakes.
Cultural Significance
In Japan, desserts are often subtle and balanced. This cheesecake reflects that philosophy—soft textures, mild sweetness, and elegant presentation. It’s commonly enjoyed with tea and featured in specialty bakeries.
Ingredients & Quantity
(Serves 6–8)
Cheesecake Batter
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup (60 ml) milk
- 6 large eggs, separated
- ¾ cup (150 g) granulated sugar (divided)
- ½ cup (60 g) cake flour (or all-purpose flour, sifted)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Additions
- Lemon zest for brightness
- Matcha powder (1–2 tsp)
- Powdered sugar for dusting
Tips for Success
- Use room-temperature ingredients
- Beat egg whites to soft, glossy peaks
- Fold gently to keep air in batter
- Use a water bath for even baking
- Cool slowly to prevent shrinking
Instructions
- Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan. Wrap outside with foil.
- Heat cream cheese, butter, and milk over low heat until smooth. Let cool slightly.
- Whisk in egg yolks, lemon juice, vanilla, and salt.
- Sift in flour and cornstarch; mix until smooth.
- Beat egg whites until foamy, gradually add remaining sugar, and beat to soft peaks.
- Gently fold egg whites into batter in 3 additions.
- Pour batter into pan and tap lightly to remove air bubbles.
- Place pan in a larger baking dish. Pour hot water halfway up sides.
- Bake 50–60 minutes until set but jiggly.
- Turn off oven, crack door, and cool cake inside for 1 hour.
- Chill before serving.
Description
This cheesecake is ultra-light, creamy, and melt-in-your-mouth soft. It gently jiggles when moved and has a delicate tang balanced by subtle sweetness.
Nutritional Information
(Approximate per slice)
- Calories: 220 kcal
- Fat: 12 g
- Carbohydrates: 22 g
- Protein: 7 g
- Sugar: 15 g
Conclusion
Japanese soufflé cheesecake is a masterpiece of texture—soft, airy, and elegant. It’s a dessert that feels indulgent without being heavy.
Recommendation
Serve chilled or at room temperature with fresh berries, whipped cream, or a light dusting of powdered sugar. Best paired with green tea or coffee.
Embracing Light Indulgence
This cake proves that desserts don’t have to be heavy to be heavenly 🍰✨