Here’s a fluffy, delicate Japanese cheesecake recipe—also called a “cotton cheesecake” or “soufflé cheesecake”—light, airy, and less sweet than Western-style cheesecakes.
🍰 Japanese Cheesecake
🛒 Ingredients
- 250g cream cheese, softened
- 50g unsalted butter, softened
- 100ml milk
- 60g cake flour
- 20g cornstarch
- 6 large eggs, separated
- 140g granulated sugar
- 1 tsp lemon juice or vanilla extract
- Optional: powdered sugar for dusting
👩🍳 Instructions
1. Prep
- Preheat oven to 160°C (320°F)
- Line the bottom and sides of a 7–8 inch cake pan with parchment paper
- Wrap the pan in foil if baking in a water bath
2. Make the cheese mixture
- Melt butter and milk together gently.
- Beat cream cheese until smooth, then add melted butter/milk mixture.
- Stir in egg yolks, then flour and cornstarch until fully incorporated.
- Add lemon juice or vanilla.
3. Whip egg whites
- Beat egg whites until foamy, then gradually add sugar.
- Whip until stiff peaks form.
4. Combine
- Fold 1/3 of the egg whites into the cheese mixture to lighten it.
- Gently fold in the remaining egg whites until smooth, keeping as much air as possible.
5. Bake
- Pour batter into the prepared pan.
- Place pan in a larger pan and add hot water to create a water bath.
- Bake for 60–70 minutes, or until top is lightly golden and a skewer comes out clean.
- Turn off oven, leave cake inside with door slightly open for 10–15 minutes to prevent cracking.
6. Cool & serve
- Let cake cool to room temperature, then chill in the fridge for a few hours
- Dust with powdered sugar before serving if desired
💡 Tips
- Folding carefully preserves the airiness
- Don’t skip the water bath—keeps the cake moist and crack-free
- Serve with fresh berries or a light fruit sauce
✅ Bottom line:
Japanese cheesecake is airy, soft, and slightly tangy, a perfect delicate dessert for tea or celebrations.
If you want, I can give a microwave or 30-minute “quick Japanese cheesecake” recipe that is easier and still fluffy.
