Quick Description
A light-as-air, melt-in-the-mouth Japanese cotton cheesecake with a delicate soufflé texture. Less sweet than classic cheesecake, softly jiggly, and perfectly balanced with lemon and vanilla.
Servings & Timing
Servings: 8 slices
Prep Time: 25 minutes
Bake Time: 60–70 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Ingredients List
Cheesecake Batter
- 250 g cream cheese, softened
- 50 g unsalted butter
- 100 ml milk
- 6 large eggs, separated
- 140 g granulated sugar, divided
- 60 g cake flour (or all-purpose, sifted)
- 20 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the pan and oven
- Preheat oven to 320°F (160°C).
- Line the bottom and sides of a 7-inch round pan with parchment.
- Wrap the outside of the pan tightly with foil (water bath required).
2. Melt the base
- In a heat-safe bowl over simmering water, melt cream cheese, butter, and milk together.
- Stir until completely smooth and glossy.
- Remove from heat and let cool slightly.
3. Build the batter
- Whisk in egg yolks one at a time.
- Add lemon juice and vanilla extract.
- Sift in cake flour and cornstarch.
- Whisk until silky smooth with no lumps.
4. Make the meringue
- In a clean bowl, beat egg whites until foamy.
- Gradually add 70 g sugar (half of total).
- Beat until soft to medium peaks (do not over-whip).
5. Fold gently
- Fold ⅓ of the meringue into the batter to lighten it.
- Gently fold in remaining meringue in two additions using a spatula.
- Use slow, lifting motions to keep air intact.
6. Bake in water bath
- Pour batter into prepared pan.
- Place pan in a larger roasting tray.
- Fill tray with hot water halfway up the sides.
- Bake 60–70 minutes until lightly golden and set but jiggly in the center.
7. Cool gradually
- Turn oven off, crack the door slightly, and let cake cool inside for 15 minutes.
- Remove from oven and water bath.
- Cool completely before removing from pan.
Additional Notes
- Do not rush the cooling process or the cake may shrink.
- Soft peaks are essential for a cotton-soft crumb.
- Always sift dry ingredients for maximum lightness.
Dietary Info
- Vegetarian
- Light Dessert
- Low Flour Content
- Naturally Less Sweet
Ingredient Details & Substitutions
- Cake flour: Produces the softest crumb; all-purpose works if sifted well.
- Cornstarch: Essential for structure without heaviness.
- Cream cheese: Full-fat gives best texture and flavor.
- Sugar: Do not reduce too much or structure will suffer.
Recipe Variations & Serving Suggestions
- Dust with powdered sugar before serving.
- Serve with fresh berries or lightly sweetened whipped cream.
- Add orange zest for a citrus variation.
Storage & Make-Ahead
- Store covered in the fridge for 3–4 days.
- Best texture is day 1 or day 2.
- Not freezer-friendly due to delicate structure.
