Classic Japanese Cotton Cheesecake (Soufflé Cheesecake)
Traditional dish · Japanese
A light, airy, and jiggly cheesecake with a delicate, melt-in-your-mouth texture, achieved through a meringue-based batter and a water bath.
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Ingredients
- Cream cheese250g
- Unsalted butter60g
- Milk100ml
- Eggs6
- Granulated sugar140g
- All-purpose flour60g
- Lemon juice1 tbsp
- Salt1/4 tsp
- Cream of tartar1/4 tsp
Steps
- 1
Preheat oven to 160°C (320°F). Prepare a 7-inch round cake pan by lining the bottom with parchment paper and wrapping the outside with foil to create a water bath.
- 2
Melt cream cheese, butter, and milk in a double boiler or over low heat until smooth. Remove from heat and let cool slightly.
- 3
Separate egg yolks and whites. Add egg yolks to the cream cheese mixture one by one, whisking well after each addition.
- 4
Stir in lemon juice and salt.
- 5
Sift flour into the mixture and whisk until just combined. Do not overmix.
- 6
In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (meringue).
- 7
Gently fold about one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue until just incorporated, being careful not to deflate the batter.
- 8
Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the larger dish with hot water (about 1 inch deep) for the water bath.
- 9
Bake for 60-75 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden.
- 10
Turn off the oven, crack the door open slightly, and let the cake cool inside the oven for 30 minutes. This prevents cracking.
- 11
Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours or overnight before serving.
