Introduction
Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, is a delicate, airy dessert that bridges the gap between a traditional cheesecake and a fluffy sponge cake. It’s loved for its jiggly texture, melt-in-your-mouth softness, and subtle sweetness that makes each bite light yet satisfying. This cake has become a worldwide favorite, admired for its elegance, simplicity, and cloud-like texture.
Ingredients Quantity
For the Cheesecake Batter:
- 250 g (9 oz) cream cheese, softened
- 50 g (¼ cup) unsalted butter
- 100 ml (½ cup) milk
- 60 g (½ cup) cake flour, sifted
- 20 g (2 tbsp) cornstarch
- 6 large eggs, separated
- 140 g (⅔ cup) granulated sugar
- 1 tsp lemon juice (optional, for stability)
- 1 tsp vanilla extract (optional)
- A pinch of salt
For the Water Bath:
- Hot water (enough to fill your baking pan halfway up the springform pan)
Instructions
- Prepare Equipment:
Preheat oven to 160°C (320°F). Line the bottom and sides of a 20 cm (8-inch) round springform pan with parchment paper. Wrap the bottom in foil to prevent water from seeping in. - Melt and Mix:
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, stirring until smooth. Remove from heat and allow to cool slightly. - Add Dry Ingredients:
Whisk in sifted cake flour and cornstarch until fully incorporated. Mix in egg yolks, vanilla, and salt until smooth. - Whip Egg Whites:
In a clean bowl, beat egg whites with lemon juice until foamy. Gradually add sugar and continue whisking until soft peaks form. - Combine Mixtures:
Gently fold the meringue into the cheese mixture in three additions, using a spatula to maintain the airy texture. - Bake in Water Bath:
Pour the batter into the prepared pan. Place the pan into a larger baking dish and pour hot water halfway up the sides.
Bake for 60–70 minutes, or until the top is lightly golden and a skewer comes out mostly clean. - Cool Gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Then remove and cool completely at room temperature to avoid cracking. - Serve:
Chill for at least 2 hours before slicing. Serve plain or with a dusting of powdered sugar.
Origin and Cultural Significance
The Japanese Cotton Cheesecake originated in Japan in the 1980s, inspired by Western-style cheesecakes introduced after World War II. Japanese bakers reimagined the heavy New York cheesecake by blending it with the delicate texture of castella sponge cake, creating a lighter, fluffier dessert suited to the Japanese palate. It quickly became a staple in Japanese patisseries and cafés, symbolizing the country’s love of fusion desserts that balance flavor, texture, and aesthetics.
Description
This cheesecake stands apart for its ethereal softness and signature “jiggle.” The texture is airy like a soufflé, yet creamy like custard, with a subtle tang from the cream cheese. When sliced, it reveals a pale, golden crumb that feels like biting into a sweet cloud. Its refined sweetness makes it an ideal dessert after a rich meal or with a warm cup of green tea.
Optional Additions
- Citrus Zest: Add lemon or yuzu zest for a refreshing flavor.
- Matcha Powder: Fold in 1 tbsp matcha for a green tea twist.
- White Chocolate: Melt 50 g white chocolate into the cheese mixture for a richer sweetness.
- Toppings: Dust with powdered sugar, drizzle with berry coulis, or serve with whipped cream and fruit.
Tips for Success
- Use Room Temperature Ingredients: Ensures smooth mixing and prevents curdling.
- Beat Egg Whites to Soft Peaks Only: Overbeaten whites can cause cracks.
- Avoid Sudden Temperature Changes: Gradual cooling prevents the cake from collapsing.
- Line the Pan Properly: Helps the cake rise evenly and release smoothly.
- Don’t Overbake: The cheesecake should have a gentle jiggle in the center when done.
Nutritional Information (per slice, 1/8 of cake)
- Calories: 210 kcal
- Protein: 7 g
- Fat: 14 g
- Carbohydrates: 15 g
- Sugar: 10 g
- Fiber: 0.3 g
- Calcium: 70 mg
(Values may vary based on ingredients used.)
Conclusion
Japanese Cotton Cheesecake is an elegant dessert that proves that lightness can be deeply satisfying. It’s the perfect balance between creamy and airy, comforting and refined. The process may seem delicate, but the result is rewarding — a dessert that brings joy with every slice.
Recommendation
Pair this cake with green tea, jasmine tea, or a cup of espresso to highlight its subtle sweetness. Serve it chilled for a refreshing treat or slightly warm for a more custard-like texture. It’s ideal for birthdays, tea parties, or simply when you crave something soothing yet luxurious.
Embracing Healthful Indulgence
Enjoying a slice of Japanese Cotton Cheesecake is about savoring mindful indulgence. Its light composition and moderate sweetness make it a healthier alternative to dense cheesecakes, allowing you to indulge without guilt. Savor each bite slowly — it’s not just dessert, it’s a moment of calm and joy.