Description
Japanese Cheesecake, also known as cotton or soufflé cheesecake, is a light and fluffy dessert that blends the richness of classic cheesecake with the airy texture of sponge cake. It’s elegant, subtly sweet, and melts in your mouth.
Ingredients
- 8 oz cream cheese
- 2 tbsp unsalted butter
- 1/3 cup milk
- 4 egg yolks
- 1/4 cup cake flour
- 2 tbsp cornstarch
- 1 tsp lemon juice or zest (optional)
- 4 egg whites
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 320°F (160°C). Line a round cake pan with parchment paper and wrap the outside with foil.
- Melt cream cheese, butter, and milk over low heat, stirring until smooth. Let cool slightly.
- Whisk in egg yolks one at a time. Sift in cake flour and cornstarch; mix until smooth. Add lemon juice or zest if using.
- In another bowl, whip egg whites and cream of tartar until foamy. Gradually add sugar and beat to soft-medium peaks.
- Fold egg whites gently into the cream cheese mixture in three batches to maintain volume.
- Pour batter into the prepared pan. Set it in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake for 25 minutes at 320°F (160°C), then reduce to 285°F (140°C) and bake another 30–35 minutes.
- Turn off oven, crack the door, and let the cake cool inside for 15 minutes. Remove and cool completely, then chill 2–3 hours.
- Dust with powdered sugar before serving.
Notes
- Use cake flour for the lightest texture; substitute with all-purpose flour + cornstarch if needed.
- A water bath is essential to maintain moisture and prevent cracking.
- Do not over-whip egg whites to avoid collapsing.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
