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Japanese Cheesecake

This light and fluffy Japanese Cheesecake, also known as "Cotton Cheesecake" or "Soufflé Cheesecake," is a delightful treat that's perfect for any occasion. Its delicate texture and subtle sweetness make it a favorite among cheesecake lovers.
Prep Time20 minutes
Active Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: American
Keyword: Japanese Cheesecake
Yield: 8

Materials

  • - 30 grams all-purpose flour
  • - 20 grams cornstarch
  • - 180 grams cream cheese
  • - 2 tablespoons unsalted butter
  • - 4 tablespoons whole milk
  • - 3 egg yolks
  • - 3 egg whites
  • - 1/2 teaspoon vanilla extract
  • - 70 grams granulated sugar
  • - 1/2 teaspoon lemon juice
  • - Icing sugar for decoration

Instructions

Preheat the Oven:

  • - Preheat your oven to 150°C (302°F).

Melt the Cream Cheese Mixture:

  • - Place a saucepan with water on the stove and bring it to a boil.
  • - Remove from heat and, in a bowl that fits over the saucepan, combine the cream cheese, butter, and milk. Stir until fully combined and smooth.

Add Egg Yolks and Vanilla:

  • - Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until well combined.

Incorporate Dry Ingredients:

  • - Sift the flour and cornstarch into the mixture using a strainer. Gently mix with a spatula until fully incorporated.

Prepare the Meringue:

  • - In a large bowl, beat the egg whites and lemon juice with an electric whisk until the mixture starts to foam.
  • - Gradually add the granulated sugar while continuing to beat until you achieve a creamy meringue with stiff peaks and no bubbles.

Combine Meringue and Cheese Mixture:

  • - Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula. Ensure the mixture is smooth and airy.

Prepare for Baking:

  • - Pour the batter into a tall cake or sponge mold.
  • - Place the mold in a baking tray and pour 1-2 cm of hot water into the tray to create a bain-marie.

Bake:

  • - Bake at 150°C (302°F) for 30 minutes.
  • - Reduce the temperature to 110°C (230°F) and bake for another 30 minutes.
  • - Increase the temperature to 135°C (275°F) and bake for an additional 15 minutes.

Cool Down:

  • - Once baked, turn off the oven and let the cheesecake cool inside the oven with the door half open for about 15 minutes.
  • - Remove from the bain-marie and let it rest at room temperature for another 15 minutes.

Serve:

  • - Unmold the cheesecake and sprinkle the top with icing sugar.
  • - Your Japanese Cheesecake is ready to enjoy!