Japanese Cheese Cake Recipe

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Introduction

Japanese Cheesecake, also known as “Japanese Cotton Cheesecake” or “Soufflé Cheesecake,” is a light, airy dessert that combines the creamy richness of traditional cheesecake with the delicate fluffiness of a soufflé. With its subtle sweetness, melt-in-your-mouth texture, and gentle jiggle, this cake is a true delight for both the eyes and the taste buds. Perfect for special occasions or an elegant afternoon treat, it’s a dessert that feels indulgent yet refreshingly light.

Servings: 8–10 slices

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Cooling Time: 1–2 hours

Ingredients

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• ½ cup (120ml) milk
• 6 large eggs, separated
• ¾ cup (150g) granulated sugar (divided)
• ½ cup (60g) cake flour (or all-purpose flour sifted well)
• 2 tbsp cornstarch
• 1 tsp lemon juice
• ¼ tsp cream of tartar (optional, for stabilizing egg whites)
• Powdered sugar, for dusting

Instructions

1. Prepare Pan & Oven:
   
   • Preheat oven to 320°F (160°C).
   • Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
   • Wrap the outside of the pan in foil to prevent water from seeping in during baking.
3. Melt & Mix Base:
   
   • In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, butter, and milk together until smooth. Remove from heat.
5. Add Dry Ingredients:
   
   • Whisk in cake flour and cornstarch until lump-free.
   • Mix in egg yolks and lemon juice until smooth.
6. Make Meringue:
   
   • In a separate clean bowl, beat egg whites with cream of tartar until foamy.
   • Gradually add the sugar (about ¼ cup at a time) and beat until soft peaks form.
7. Combine:
   
   • Gently fold the meringue into the cream cheese mixture in three parts, keeping as much air as possible in the batter.
8. Bake in Water Bath:
   
   • Pour batter into the prepared pan.
   • Place the cake pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the cake pan.
   • Bake for 60–70 minutes, or until the top is golden and a toothpick inserted comes out clean.
9. Cool:
   
   • Turn off the oven, leave the door slightly ajar, and let the cake cool in the oven for 15–20 minutes to prevent shrinking.
   • Then remove, cool completely, and dust with powdered sugar before serving.

💡 Tip: For an extra light texture, make sure your egg whites are beaten to just soft peaks, not stiff, so the cake rises evenly and stays fluffy.