Japanese Cheesecake (Cotton Soft & Jiggly!)
The iconic soufflé-style cheesecake that’s impossibly light, fluffy, and melts in your mouth.
Why You’ll Love This Recipe
✔ Cloud-like texture – Like a cross between cheesecake and soufflé.
✔ Less sweet – Delicate, milky flavor with a hint of lemon.
✔ Dramatic jiggle – Instagram-worthy perfection!
Ingredients (6-inch round cake)
- 200g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 4 egg yolks
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 50g cake flour (or AP flour + 1 tbsp cornstarch)
- 20g cornstarch
- 4 egg whites
- 80g granulated sugar (or reduce to 60g for less sweetness)
- Pinch of salt
Step-by-Step Instructions
1. Prep
- Preheat oven to 320°F (160°C).
- Line a 6-inch round cake pan with parchment paper (bottom and sides).
- Place a water bath (roasting pan with hot water) in the oven.
2. Make Cheese Batter
- Melt cream cheese, butter, and milk over a double boiler until smooth. Cool slightly.
- Whisk in egg yolks, lemon juice, and vanilla.
- Sift in flour + cornstarch, mix until just combined.
3. Whip Egg Whites
- In a clean bowl, beat egg whites + salt until foamy.
- Gradually add sugar, whipping to soft peaks (not stiff!).
4. Fold & Bake
- Gently fold 1/3 of meringue into cheese batter. Repeat twice.
- Pour into pan, smooth the top.
- Bake in water bath for 50-60 mins until golden and set (center should jiggle slightly).
- Turn off oven, crack door open, and let cool 1 hour inside to prevent collapse.
Pro Tips
🍋 Room-temp ingredients prevent lumps.
🌀 Fold gently to keep air in the batter.
🕳️ No cracks: Avoid overbaking and sudden temperature changes.
Serving Suggestions
🍓 Top with fresh berries or a dusting of powdered sugar.
🍵 Pair with matcha latte for a Japanese twist.
Troubleshooting
- Sunken cake: Underbaked or cooled too quickly.
- Dense texture: Overmixed batter or flat meringue.
Light as a cloud, rich in flavor—pure magic! ☁️🍰
(Try our Hokkaido Milk Bread next!)