Japanese Cotton Cheesecake

Short Description
Japanese Cotton Cheesecake, also known as soufflé-style or jiggly cheesecake, features an ethereal, mousse-like texture with a gentle sweetness and subtle tang. Its signature wobble and tender crumb make it an elegant dessert suitable for both casual and formal occasions.

Why You’ll Love This Recipe

• Heavenly Lightness: Whipped egg whites create an airy, cloud-like structure that melts in your mouth.

• Delicate Flavor: A balanced blend of cream cheese and lemon imparts a refined tang without overpowering sweetness.

• Reliable Technique: Detailed instructions for the water bath, meringue folding, and gradual cooling ensure consistent, fail-safe results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon unsalted butter (for greasing the pan and parchment paper)

• 6 large eggs, separated

• 300 grams full-fat cream cheese

• 4 tablespoons unsalted butter

• 200 millilitres heavy cream

• 4½ tablespoons granulated sugar (for the cream cheese mixture)

• ⅔ cup cake flour

• Zest and juice of half a lemon

• ½ cup granulated sugar (for the meringue)

• 2 tablespoons apricot jam

• 2 teaspoons hot water

directions

1. Prepare the Pan and Oven
   Preheat the oven to 180 °C (350 °F). Line a 23 cm (9 in) high-sided cake pan with parchment paper on the bottom and sides, including two strap extensions for easy removal. Grease the parchment with unsalted butter.

2. Melt and Combine Base Ingredients
   In a heatproof bowl set over simmering water, combine the cream cheese, butter, heavy cream, and granulated sugar. Whisk until the mixture is smooth and free of lumps. Remove from heat and whisk in the egg yolks one at a time. Sift the cake flour over the mixture and fold gently until incorporated. Stir in the lemon zest and juice.

3. Beat the Meringue
   In a clean, chilled bowl, whisk the egg whites until foamy. Gradually add sugar while continuing to whisk until firm, glossy peaks form.

4. Fold Meringue into Batter
   Stir one-third of the meringue into the cream cheese batter to lighten it, then gently fold in the remaining meringue in two additions. Take care not to deflate the mixture.

5. Bake in a Water Bath
   Place the cake pan on a baking tray. Carefully pour hot water into the tray to reach about 1 cm up the side of the pan. Reduce the oven temperature to 160 °C (320 °F) and bake for 70–75 minutes. Lower the temperature to 150 °C (300 °F) and bake until the cake surface is lightly golden and a skewer inserted into the center comes out clean.

6. Cool Gradually
   Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 15–20 minutes to prevent sudden temperature changes and collapse. Remove from the oven and brush the top with apricot jam dissolved in hot water. Let cool to room temperature for 1–2 hours.

7. Chill Before Serving
   Wrap the cake loosely and refrigerate for 4–6 hours or overnight. Before serving, bring to room temperature for 10–15 minutes.

Servings and timing

• Servings: One 23 cm (9 in) cake, approximately 8–10 slices

• Prep Time: 25 minutes

• Bake Time: 1 hour 35 minutes (including temperature adjustment)

• Cooling and Chilling: 8 hours (overnight recommended)

• Total Time: Approximately 9 hours

Variations

• Blueberry Soufflé Cheesecake: Gently fold in fresh blueberries or swirl in blueberry compote before baking, then top with a matching glaze.

• White Chocolate Cheesecake: Melt 75 g of white chocolate and incorporate it into the cream cheese mixture for added richness.

• Matcha Cotton Cheesecake: Sift 1–2 teaspoons of culinary-grade matcha powder into the batter and dust extra matcha on top before serving.

storage/reheating

• Storage: Keep refrigerated for up to 3–4 days. To freeze, wrap tightly in plastic wrap and foil; freeze for up to 4 weeks. Thaw in the refrigerator overnight.

• Reheating:

  • Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat at medium power in 10-second increments.

  • Oven: Preheat to 163 °C (325 °F), wrap the slice in foil, and warm for 10–15 minutes.

  • Water Bath: Set slices in an oven-safe dish placed inside a larger pan filled with hot water; bake at 163 °C (325 °F) for about 15 minutes.

FAQs

What makes Japanese Cotton Cheesecake different from New York-style cheesecake?

Japanese Cotton Cheesecake uses whipped egg whites to achieve a light, soufflé-like texture, whereas New York-style is dense and rich.

Why did my cake sink after baking?

If the egg whites are under- or over-beaten, the structure may collapse. Ensure you achieve firm peaks and fold gently. Cooling too quickly can also cause sinking.

Can I substitute all-purpose flour for cake flour?

You can approximate cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch, then sifting thoroughly.

Why is a water bath necessary?

The water bath provides moist, even heat, preventing cracks and ensuring the delicate batter bakes uniformly.

Can I use milk instead of heavy cream?

Whole milk may be used, but the result will be less rich and slightly looser in texture.

How do I prevent cracks on top of the cheesecake?

Maintain stable oven temperatures, avoid direct heat, and cool the cake gradually in the oven with the door ajar.

Is it necessary to separate the eggs?

Yes. Separating yolks and whites allows you to whip the whites into a meringue that lightens the batter.

Can I freeze slices of cheesecake?

Yes. Wrap each slice in plastic wrap and foil, freeze for up to four weeks, and thaw in the refrigerator before serving.

How do I achieve a smooth, lump-free batter?

Pass the cream cheese mixture through a fine-mesh sieve before folding in the meringue to remove any residual lumps.

What’s the best way to slice this delicate cake?

Warm a sharp knife under hot water, wipe it dry, and make clean, confident cuts, wiping between slices for neat edges.

Conclusion

Japanese Cotton Cheesecake offers a refined balance of airy texture and creamy flavor. With precise technique for the water bath, meringue folding, and gradual cooling, even novice bakers can achieve a flawless, jiggly dessert. Customizable variations and straightforward storage methods make this recipe versatile for any occasion, promising an impressive treat that delights both palate and presentation.