Here’s a classic recipe for Cotton Soufflé Cheesecake, also known as Japanese Cheesecake. This dessert is incredibly light, fluffy, and jiggly, with a delicate texture that melts in your mouth. It’s a perfect balance of cheesecake richness and soufflé-like airiness.
Cotton Soufflé Cheesecake Recipe
Ingredients:
For the Cheesecake:
- 8 oz (225g) cream cheese, softened
- 4 tablespoons (60g) unsalted butter
- ½ cup (120ml) whole milk
- 6 large eggs, separated (yolks and whites)
- ½ cup (100g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- ½ cup (60g) cake flour (or all-purpose flour)
- 2 tablespoons (15g) cornstarch
- ¼ teaspoon salt
For the Water Bath:
- Hot water (for baking)
Instructions:
- Preheat the Oven:
- Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Do not grease the sides of the pan.
- Melt Cream Cheese, Butter, and Milk:
- In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and stir until smooth and fully melted. Remove from heat and let cool slightly.
- Prepare Egg Yolks:
- In a large bowl, whisk the egg yolks with ¼ cup (50g) of sugar until pale and creamy. Add the vanilla extract and mix well.
- Gradually add the cream cheese mixture to the egg yolks, whisking until smooth.
- Sift Dry Ingredients:
- Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Gently fold until just combined. Set aside.
- Whip Egg Whites:
- In a clean, dry bowl, beat the egg whites on medium speed until frothy. Gradually add the remaining ¼ cup (50g) of sugar and continue beating until stiff peaks form.
- Fold Egg Whites into Batter:
- Gently fold the whipped egg whites into the cream cheese batter in three additions. Use a spatula and fold carefully to maintain the airiness of the egg whites.
- Bake in Water Bath:
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cake pan (this creates a water bath).
- Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still jiggly in the center.
- Cool:
- Turn off the oven and crack the door open slightly. Let the cake cool in the oven for 1 hour to prevent it from collapsing.
- Remove the cake from the oven and run a thin knife around the edges to release it from the pan. Invert the cake onto a plate, then flip it back onto a cooling rack to cool completely.
Tips for Success:
- Use room temperature ingredients for even mixing.
- Be gentle when folding the egg whites to maintain the airy texture.
- Do not overbake—the cake should be set but still jiggly in the center when you take it out of the oven.
- For a smoother top, you can wrap the bottom of the pan with aluminum foil to prevent water from seeping in.
Serve your Cotton Soufflé Cheesecake as is, or dust it with powdered sugar for a simple yet elegant presentation. Enjoy this light, fluffy, and melt-in-your-mouth dessert!
