Here’s a recipe for the famous Japanese Cheesecake—also called cotton cheesecake or soufflé cheesecake—light, fluffy, and slightly sweet:
Ingredients (8-inch cake)
Cream Cheese Mixture:
- 250 g (9 oz) cream cheese, softened
- 50 g (¼ cup) unsalted butter, softened
- 100 ml (⅓ cup + 1 tsp) milk
- 60 g (¼ cup) cake flour
- 20 g (2 tbsp) cornstarch
- 1/4 tsp salt
Meringue:
- 6 large egg whites
- 100 g (½ cup) granulated sugar
- 1/4 tsp cream of tartar (optional, stabilizes meringue)
Instructions
- Prep Oven & Pan
- Preheat oven to 320°F (160°C).
- Line an 8-inch round cake pan with parchment paper and wrap the outside in foil to prevent water from leaking during the water bath.
- Make Cream Cheese Mixture
- Melt cream cheese, butter, and milk over low heat until smooth.
- Remove from heat and sift in flour, cornstarch, and salt. Mix until smooth.
- Separate yolks from whites. Add yolks to the cream cheese mixture and stir well.
- Make Meringue
- Beat egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form.
- Combine
- Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it.
- Fold in the remaining meringue carefully, preserving as much air as possible.
- Bake in Water Bath
- Pour batter into prepared pan.
- Place the pan in a larger baking dish and fill with hot water halfway up the sides.
- Bake 60–70 minutes until the top is lightly golden and a toothpick comes out clean.
- Cool Slowly
- Turn off oven and leave the cake inside for 10–15 minutes to prevent cracking.
- Remove from oven and let cool completely before unmolding.
- Serve
- Dust with powdered sugar or serve with fresh berries.
Tips
- Fold the meringue gently to keep the cake airy.
- A water bath prevents the cheesecake from cracking and keeps it moist.
- Use room temperature ingredients for smoother batter.
💡 Fun Fact: Japanese cheesecake is lighter and less sweet than traditional New York cheesecake, almost like a cross between a soufflé and sponge cake.
I can also make a quick microwave “mini Japanese cheesecake” version that takes under 10 minutes if you want a super fast treat. Do you want me to do that?
