Japanese Cotton Cheesecake

Fluffy and jiggly, Japanese cotton cheesecake is a delightful dessert that impresses everyone at any gathering. This Japanese souffle cheesecake is not only visually stunning but also incredibly light and airy, creating a melt-in-your-mouth experience. Perfect for special occasions or casual get-togethers, this cake will have your guests asking for seconds.

Why You’ll Love This Recipe

• Light as Air: The unique soufflé texture makes this cheesecake incredibly light and fluffy.
• Showstopper Dessert: Its beautiful appearance makes it an impressive centerpiece for any occasion.
• Versatile Flavor: You can easily customize the flavors by adding different extracts or toppings.
• Simple Ingredients: Made with common pantry items, this recipe is approachable for all bakers.
• Melts in Your Mouth: The creamy texture combined with the airy body creates a heavenly experience.

Tools and Preparation

Before you start making your Japanese cotton cheesecake, gather your tools and prepare your workspace. Having everything ready will make the process smoother.

Essential Tools and Equipment

• 6-inch round baking pan
• Parchment paper
• Mixing bowls
• Electric hand mixer
• Fine mesh sieve
• Rubber spatula
• Saucepan

Importance of Each Tool

• Electric hand mixer: This tool helps achieve the perfect meringue texture, crucial for the cake’s fluffiness.
• Fine mesh sieve: Ensures no lumps in your batter, leading to a smooth and creamy cheesecake.
• Rubber spatula: Ideal for folding ingredients gently without deflating the meringue.

Ingredients

Ingredients:
– 1/4 cup (30 g) cake flour
– 2 tablespoon (20 g) cornstarch
– 3/4 cup (180 g) cream cheese (full fat brick)
– 2 tablespoon (30 g) unsalted butter (room temperature)
– 3 1/2 tablespoon (50 g) milk (full fat)
– 3 large egg yolks (room temperature)
– 1/2 teaspoon (2 g) vanilla extract
– 3 large egg whites (room temperature)
– 1/3 cup (70 g) granulated sugar
– 1/2 teaspoon (2 g) lemon juice
– powdered sugar (garnish)

How to Make Japanese Cotton Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 300°F. Line the bottom and sides of your 6-inch round baking pan with parchment paper to prevent sticking.

Step 2: Melt the Butter and Cream Cheese

Fill a small saucepan halfway with water and bring it to a boil. In a mixing bowl that fits on top of the saucepan, add:
* cream cheese
* butter
* milk

Whisk until melted and fully combined, reaching about 130°F (55°C).

Step 3: Add Egg Yolks and Vanilla

Remove the bowl from heat. Whisk in:
* egg yolks
* vanilla extract

Mix until well combined.

Step 4: Sift in Cake Flour

Using a fine mesh sieve, sift in:
* cake flour
* cornstarch

Whisk until smooth. Pour through the sieve again to ensure there are no lumps.

Step 5: Make the Meringue

In a large mixing bowl, combine:
* egg whites
* lemon juice

Beat on high with an electric mixer until frothy. Gradually add sugar in three batches while mixing until medium soft peaks form.

Step 6: Fold Meringue into Batter

Gently mix 1/3 of the meringue into the egg batter until combined.

Step 7: Combine Mixtures

Pour the remaining egg batter gently into the meringue. Carefully fold using a rubber spatula until just combined; avoid over-mixing.

Step 8: Prepare Baking Pan

Pour batter into the lined pan from about five inches above to pop any large air bubbles. Place this pan in a larger deep tray filled with boiling water up to about 1–2 cm deep.

Step 9: Bake

Bake at 300°F (150°C) for 30 minutes. Lower to 230°F (110°C) for another 30 minutes; then raise to 275°F (135°C) for an additional 13–15 minutes. Watch closely to prevent cracking.

Step 10: Cool

Turn off oven, leaving door cracked for about 15 minutes with cake inside. Remove water bath after that time and let sit another 15 minutes before cooling completely on a rack. Dust with powdered sugar before serving. Enjoy your Japanese cotton cheesecake!

How to Serve Japanese Cotton Cheesecake

Serving Japanese cotton cheesecake can elevate any occasion. This delightful dessert is light, fluffy, and versatile, making it suitable for various pairings.

With Fresh Berries

• Strawberries: Their sweetness complements the cheesecake’s light texture.
• Blueberries: Add a burst of flavor with these juicy berries.
• Raspberries: A tart contrast that balances the creaminess of the cake.

Whipped Cream

• Lightly Sweetened: A dollop of whipped cream enhances the cheesecake’s fluffiness.
• Flavored Variations: Try vanilla or almond extract in your whipped cream for added depth.

Fruit Sauces

• Berry Sauce: Drizzle over the cheesecake for a fruity, vibrant touch.
• Caramel Sauce: A rich caramel sauce adds a deliciously sweet contrast.

Ice Cream

• Vanilla Ice Cream: A classic pairing that cools and complements the warm flavors.
• Green Tea Ice Cream: Adds a unique twist and a hint of earthiness.

How to Perfect Japanese Cotton Cheesecake

Creating the perfect Japanese cotton cheesecake requires attention to detail. Here are some tips to ensure success:

• Use Room Temperature Ingredients: Ensure all dairy products are at room temperature for better mixing and texture.
• Whip Egg Whites Correctly: Beat the egg whites until they reach medium soft peaks for optimal fluffiness.
• Sift Dry Ingredients: Sifting cake flour and cornstarch helps avoid lumps and ensures a smooth batter.
• Monitor Oven Temperature: Keep an eye on your oven’s heat to prevent cracking; adjust as needed during baking.

Best Side Dishes for Japanese Cotton Cheesecake

Pairing side dishes with your Japanese cotton cheesecake enhances the overall dining experience. Here are some great options:

1. Matcha Green Tea: This traditional Japanese tea adds a refreshing and slightly bitter flavor that contrasts beautifully with the sweet cheesecake.
2. Miso Soup: A warm bowl of miso soup offers a savory balance to the dessert course.
3. Fruit Salad: A fresh mix of seasonal fruits provides a light and healthy accompaniment.
4. Pocky Sticks: These chocolate-covered biscuit sticks add a fun crunch alongside the creamy cheesecake.
5. Sweet Red Bean Paste: This traditional Japanese treat pairs well with desserts, adding sweetness and texture.
6. Sesame Cookies: Crispy cookies bring an additional layer of flavor with their nutty taste.

Common Mistakes to Avoid

When making Japanese cotton cheesecake, it’s easy to encounter a few common pitfalls. Here are some mistakes to avoid for a perfect cake.

• Ignoring Room Temperature Ingredients: Using cold ingredients can hinder the emulsification process. Always ensure that your cream cheese, eggs, and butter are at room temperature for better mixing.
• Overmixing the Batter: Overmixing can deflate the air you’ve incorporated into the batter. Mix gently when combining meringue and batter until just combined.
• Not Prepping the Pan Properly: Skipping parchment paper can cause sticking. Always line your baking pan completely to ensure easy removal after baking.
• Incorrect Oven Temperature: Baking at the wrong temperature can lead to cracks or uneven baking. Use an oven thermometer to verify accuracy before starting.
• Skipping the Water Bath: This method helps create steam, keeping the cheesecake moist. Never skip this step if you want a light and fluffy texture.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep refrigerated to maintain its fluffy texture.

Freezing Japanese Cotton Cheesecake

• Wrap tightly in plastic wrap and aluminum foil for up to 2 months.
• Thaw in the refrigerator before serving for best results.

Reheating Japanese Cotton Cheesecake

• Oven: Preheat to 300°F (150°C) and warm for about 10-15 minutes. This keeps it fluffy.
• Microwave: Heat on low power for 20-30 seconds. Check frequently to avoid overheating.
• Stovetop: Place a slice in a pan over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

What is Japanese Cotton Cheesecake?

Japanese cotton cheesecake is a light, airy dessert that combines elements of soufflé and cheesecake, resulting in a jiggly texture that melts in your mouth.

How long does it take to make Japanese Cotton Cheesecake?

The total time required is about 95 minutes, including prep and cooking time, making it a manageable dessert even for beginners.

Can I customize Japanese Cotton Cheesecake flavors?

Absolutely! You can add matcha powder, fruit purees, or chocolate to create unique flavor profiles while maintaining its classic texture.

Why is my Japanese Cotton Cheesecake dense?

If your cheesecake is dense, it might be due to overmixing or not whipping the egg whites enough. Ensure you achieve soft peaks for a lighter cake.

Final Thoughts

Japanese cotton cheesecake is not only visually stunning but also incredibly delicious and versatile. Its soft texture makes it perfect for any occasion—from casual gatherings to formal events. Feel free to experiment with flavors and toppings to make it uniquely yours!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Japanese Cotton Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 1 hour 30 minutes
• Yield: About 8 servings 1x

Print Recipe

Pin Recipe

Description

Delight your guests with a Japanese Cotton Cheesecake, a soft and airy dessert that melts in your mouth. This delightful treat combines the delicate texture of a soufflé with the rich flavor of cheesecake, creating an impressive centerpiece for any occasion. Whether enjoyed at a special celebration or a casual gathering, this fluffy cake is bound to earn you rave reviews. With simple ingredients and straightforward steps, even novice bakers can master this recipe. Customize it with various flavors or toppings to make it uniquely yours!

---

Ingredients

Scale 1x2x3x

• 1/4 cup cake flour
• 2 tablespoons cornstarch
• 3/4 cup cream cheese
• 2 tablespoons unsalted butter
• 3 1/2 tablespoons milk
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 3 large egg whites
• 1/3 cup granulated sugar
• 1/2 teaspoon lemon juice
• Powdered sugar for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
2. Melt cream cheese, butter, and milk over simmering water until combined.
3. Whisk in egg yolks and vanilla extract.
4. Sift in cake flour and cornstarch, mixing until smooth.
5. Beat egg whites with lemon juice until frothy; gradually add sugar until medium soft peaks form.
6. Gently fold meringue into the batter in two parts.
7. Pour batter into the prepared pan; place in a water bath.
8. Bake in preheated oven: first at 300°F for 30 minutes, then lower to 230°F for another 30 minutes, finishing at 275°F for an additional 13–15 minutes.
9. Cool in the oven for about 15 minutes before transferring to a cooling rack; dust with powdered sugar before serving.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 155
• Sugar: 8g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: <1g
• Protein: 4g
• Cholesterol: 70mg