Japanese Cotton Cheesecake

Japanese Cotton Cheesecake, also known as soufflé cheesecake, is a light, airy, and delicately sweet dessert that melts in your mouth. Unlike traditional cheesecakes, this Japanese variation combines the richness of cream cheese with the fluffiness of a sponge cake, creating a delightful texture that feels like a cloud. Perfect for special occasions or as an everyday indulgence, this cheesecake offers a unique blend of flavors and textures that set it apart from its Western counterparts.

The History of Japanese Cotton Cheesecake

Japanese Cotton Cheesecake originated in Japan in the 1960s when Japanese pastry chefs sought to create a dessert that fused Western influences with traditional Japanese culinary aesthetics. Inspired by American cheesecakes, they adapted the recipe by incorporating whipped egg whites and reducing the sugar content, resulting in a lighter and less sweet dessert that catered to the Japanese palate. The technique of combining cream cheese with meringue transformed the dense cheesecake into a soft, fluffy masterpiece. Over the years, Japanese Cotton Cheesecake has gained worldwide popularity, becoming a favorite among dessert enthusiasts for its unique texture and subtle sweetness.

Ingredients Breakdown

• 7 ounces (200g) of cream cheese, softened
• 1/4 cup (60g) of unsalted butter, softened
• 1/2 cup (120ml) of milk
• 1/2 cup (60g) of all-purpose flour, sifted
• 2 tablespoons (20g) of cornstarch, sifted
• 6 large eggs, separated
• 1/2 cup (100g) of granulated sugar
• 1/4 teaspoon of cream of tartar (optional)
• 1 teaspoon of vanilla extract
• Powdered sugar for dusting (optional)

Step-by-Step Recipe

1. Prepare the Pan: Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during baking.
2. Melt the Cheese Mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water, stirring until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.
3. Mix the Dry Ingredients: Sift the flour and cornstarch into the cream cheese mixture and whisk until smooth. Add the egg yolks and vanilla extract, mixing until well combined.
4. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
5. Combine the Mixtures: Gently fold the meringue into the cream cheese batter in three additions. Use a spatula to fold carefully, ensuring the batter remains light and airy.
6. Pour and Bake: Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
7. Cool Slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent sudden cooling, which could cause cracks. Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator.
8. Serve: Dust the cheesecake with powdered sugar before serving, if desired. Slice and enjoy!

Tips for the Perfect Japanese Cotton Cheesecake

To ensure the perfect fluffy texture, use room-temperature ingredients, as they incorporate better into the batter. Be gentle when folding the meringue into the batter to avoid deflating it. Use a water bath during baking to maintain moisture and prevent the cake from cracking. For an evenly baked cheesecake, place the pan on the middle rack of the oven. If the top browns too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking. Let the cake cool gradually to minimize shrinking.

Variations and Customizations

Japanese Cotton Cheesecake can be customized in various ways to suit your preferences. Add a hint of lemon juice or zest to the batter for a refreshing citrus flavor. Incorporate matcha powder for a green tea version that pairs well with the light texture. For a chocolate twist, mix in a few tablespoons of cocoa powder or swirl melted chocolate into the batter. You can also top the cheesecake with fresh fruits, berry compote, or whipped cream for added flavor and visual appeal.

Health Considerations and Nutritional Value

Japanese Cotton Cheesecake is lower in sugar and fat compared to traditional cheesecakes, making it a lighter dessert option. Each slice typically contains around 200-250 calories, depending on portion size and added toppings. To make a slightly healthier version, you can substitute low-fat cream cheese and use less sugar. However, this dessert still contains eggs and dairy, making it unsuitable for those with allergies or dietary restrictions related to these ingredients.

FAQs

1. Why did my cheesecake crack?
   Cracking often occurs due to sudden temperature changes or overmixing the batter. Letting the cake cool gradually and handling the meringue gently can help prevent cracks.
2. Can I make this cheesecake without a water bath?
   While a water bath helps maintain moisture and prevent cracking, you can skip it if necessary, but the texture may be slightly less moist.
3. How long should I refrigerate the cheesecake before serving?
   For the best texture and flavor, refrigerate the cheesecake for at least 4-6 hours or overnight.
4. Can I freeze Japanese Cotton Cheesecake?
   Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.
5. What can I serve with Japanese Cotton Cheesecake?
   Serve it with fresh fruits, a dusting of powdered sugar, or a drizzle of fruit sauce for added flavor.

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is a light, airy, and fluffy dessert that blends the richness of cream cheese with the delicate texture of a soufflé. Easy to customize and lower in sugar than traditional cheesecakes, it’s a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Servings 5

Ingredients

  

• ▢ 1/4 cup 30g cake flour
• ▢ 2 tablespoons 20g cornstarch
• ▢ 3/4 cup 180g full-fat brick cream cheese
• ▢ 2 tablespoons 30g unsalted butter, at room temperature
• ▢ 3 1/2 tablespoons 50g full-fat milk
• ▢ 3 large egg yolks at room temperature
• ▢ 1/2 teaspoon 2g vanilla extract
• ▢ 3 large egg whites at room temperature
• ▢ 1/3 cup 70g granulated sugar
• ▢ 1/2 teaspoon 2g lemon juice
• ▢ Powdered sugar for garnish

Instructions

 

• Preheat and prepare the pan. Preheat your oven to 300°F (150°C) and line the bottom and sides of a 6-inch round baking pan with parchment paper.
• Melt the butter and cream cheese over a double boiler. Fill a small saucepan halfway with water and bring it to a boil. Place a heatproof mixing bowl on top of the saucepan, ensuring it doesn’t touch the water. Add the cream cheese, butter, and milk to the bowl, whisking until the butter and cream cheese are fully melted and combined. Heat the mixture to approximately 130°F (55°C).
• Add the egg yolks and vanilla. Remove the bowl from the heat and whisk in the egg yolks and vanilla extract until the mixture is smooth and fully combined.
• Sift in the cake flour. Sift the cake flour and cornstarch into the mixture using a fine mesh sieve. Whisk until the batter is smooth and lump-free. To ensure a silky texture, pour the batter through the sieve once more to remove any remaining lumps.
• Make the meringue. In a large mixing bowl, combine the egg whites and lemon juice. Using an electric hand mixer on high speed, beat the egg whites until white and frothy. Gradually add the sugar in three batches while continuing to mix. Beat until the meringue reaches medium soft peaks—when you lift the mixer, the peaks should slowly fold over, resembling soft-serve ice cream. Once soft peaks form, reduce the mixer speed to low and mix for an additional 30 seconds to eliminate any large bubbles.
• Incorporate the meringue into the egg batter. Start by folding 1/3 of the meringue into the egg batter. Gently mix until fully combined and smooth. Next, pour the egg batter into the remaining meringue and carefully fold the mixture together with a rubber spatula. Fold just until combined, taking care not to over-mix and deflate the batter.
• Prepare the pan. Pour the batter into the prepared baking pan, holding the bowl about 5 inches above the pan to help pop any remaining large air bubbles. Place the pan into a larger deep baking tray and fill the tray with 1-2 cm of hot boiling water.
• Bake. Bake the cheesecake at 300°F (150°C) for 30 minutes. Lower the oven temperature to 230°F (110°C) and bake for another 30 minutes. Finally, increase the temperature to 275°F (135°C) and bake for an additional 13-15 minutes. Keep a close eye on the cake to prevent cracking. If cracks begin to form, it may indicate the oven is too hot. In that case, briefly open the oven door for about 5 seconds to release some steam. The cake is ready when the top is golden and a toothpick inserted into the center comes out mostly clean.
• Cool. Once the cake is finished baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove the water bath and let the cake sit in the oven for another 15 minutes to prevent drastic temperature changes, which can cause the cake to shrink. Take the cake out of the pan and place it on a cooling rack to cool completely. Dust the top with powdered sugar before serving and enjoy!

Notes

Whip the egg whites to medium-soft peaks. Use an electric mixer to beat the egg whites until the meringue is soft, glossy, and forms medium-soft peaks. This means that when you lift the mixer from the egg whites, the peaks should gently curve over instead of standing straight up.

Bake the cheesecake in a hot water bath. Baking the Japanese soufflé cheesecake in a hot water bath helps regulate the oven temperature and provides moisture, preventing the cheesecake from cracking.

If you’re using a springform pan, place a slightly larger round baking pan between the 6-inch baking pan and the larger deep baking pan to stop any water from seeping into the cake. Alternatively, you can wrap the bottom of the springform pan with aluminum foil.

Bake the cheesecake at a low temperature for a slow bake. The cheesecake needs to bake at two different temperatures. Keep an eye on it, and if you notice it starting to crack, open the oven door slightly to release some heat.

Turn off the oven and leave the cheesecake inside after baking. Once the cheesecake has finished baking, turn off the oven, remove the cheesecake from the water bath, and leave it in the oven with the door slightly ajar for about 20 minutes. This will help reduce temperature shock and prevent the Japanese cotton cheesecake from shrinking.