10/09/2026
Japanese Cotton Soufflé Cheesecake
A light and airy Japanese-style cheesecake with a delicate soufflé texture. Creamy on the inside, softly golden on top, and wonderfully fluffy when freshly baked.
Quick Info
- Prep Time: 25 minutes
- Bake Time: 60–70 minutes
- Oven: 160°C / 320°F, then 140°C / 280°F
- Pan: 8-inch round cake pan
- Servings: 8
- Texture: Light, fluffy, creamy, and softly jiggly.
Ingredients
- 250 g cream cheese, softened
- 6 large eggs, separated
- 70 g granulated sugar
- 120 ml whole milk
- 50 g unsalted butter, melted
- 60 g cake flour or all-purpose flour
- 20 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 160°C / 320°F. Line an 8-inch round cake pan with parchment paper, leaving the paper slightly higher than the sides.
2. Melt the Cheese Mixture
Place the cream cheese, melted butter, and milk over a gentle water bath. Stir slowly until completely smooth and combined. Remove from the heat and allow the mixture to cool slightly.
3. Add the Egg Yolks
Whisk the egg yolks, vanilla extract, and lemon juice into the cream cheese mixture until smooth.
4. Add the Dry Ingredients
Sift the flour, cornstarch, and salt into the cheese mixture. Whisk gently until there are no visible lumps. Do not overmix.
5. Make the Meringue
Place the egg whites in a clean bowl and beat until foamy. Gradually add the sugar while continuing to whip until soft, glossy peaks form.
6. Fold the Meringue
Add one-third of the meringue to the cheese mixture and gently fold to lighten the batter. Add the remaining meringue in two additions, folding carefully until smooth and airy.
7. Prepare the Water Bath
Pour the batter into the prepared pan and gently tap the pan once or twice to remove large air bubbles. Place the pan inside a larger baking dish and carefully add about 1 inch of hot water.
8. Bake
Bake at 160°C / 320°F for 20 minutes. Reduce the oven temperature to 140°C / 280°F and continue baking for another 40–50 minutes, until the top is golden and the cake is set but still has a gentle jiggle.
9. Cool Gradually
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 15 minutes. This helps prevent the cake from collapsing too quickly.
10. Serve
Remove the cheesecake from the oven and let it cool slightly. Carefully remove it from the pan, slice, and serve warm or chilled.
Tip
Fold the meringue very gently to preserve as much air as possible. Avoid opening the oven during baking, as sudden temperature changes can cause the delicate cheesecake to collapse.
Result
A beautifully light Japanese cotton cheesecake with a fluffy soufflé-like texture, creamy center, delicate lemon-vanilla flavor, and a softly golden top.
