Prepare to be enchanted by the ethereal lightness of this Heavenly Japanese Soufflé Cheesecake, often affectionately known as “Cotton Cheesecake” or “Jiggly Cheesecake.” This isn’t your dense, New York-style cheesecake; instead, it’s a sublime creation that perfectly marries the richness of a classic cheesecake with the airy, delicate texture of a soufflé and the fluffy tenderness of a chiffon cake. Each bite is an experience of pure bliss, melting effortlessly in your mouth, leaving behind a subtle, creamy, and mildly sweet flavor with a hint of tang from cream cheese and lemon. Its signature characteristic is its incredible wobble and impressive height, which gently settles as it cools.
The magic of this cheesecake lies in its unique preparation, particularly the method of separating egg yolks and whites. The yolks are combined with cream cheese, milk, butter, and a touch of flour or cornstarch to create a rich, smooth base. The egg whites are whipped separately into stiff, glossy peaks, forming a meringue that is then carefully folded into the cream cheese mixture. This meringue is what gives the cake its extraordinary lift and cloud-like texture. The cake is baked gently in a water bath (bain-marie), which provides a moist, even heat, preventing cracks and ensuring a slow, uniform rise and a silky smooth crumb. The low and slow baking process is crucial for achieving that characteristic tender, jiggly consistency. The result is a cheesecake that is remarkably light, less sweet than its Western counterparts, and incredibly satisfying without being heavy. It’s a true masterpiece of baking that demands a bit of patience and precision but rewards you with a dessert that is as beautiful to behold as it is delightful to eat. It’s perfect on its own, perhaps with just a dusting of powdered sugar, or accompanied by fresh berries or a light fruit sauce.
Ingredients:
- For the Cream Cheese Batter:
- 8 ounces (226g) cream cheese, softened to room temperature (full-fat recommended)
- ¼ cup (56g) unsalted butter
- ½ cup (120ml) whole milk
- 6 large egg yolks
- ¼ cup (30g) all-purpose flour, sifted
- 2 tablespoons (15g) cornstarch, sifted
- 1 teaspoon fresh lemon juice (optional, for brightness)
- ½ teaspoon vanilla extract
- For the Meringue:
- 6 large egg whites (ensure no trace of yolk)
- ½ cup (100g) granulated sugar
- ½ teaspoon cream of tartar (optional, helps stabilize meringue)
Equipment:
- 9-inch round springform pan or deep cake pan (preferably 3 inches high), not greased, but lined with parchment paper
- Aluminum foil
- Large roasting pan or baking dish (larger than your cake pan, for the water bath)
- Large mixing bowls (preferably metal or glass for egg whites)
- Electric mixer (stand mixer with whisk attachment or handheld mixer)
- Whisk
- Rubber spatula
- Fine-mesh sieve (for sifting dry ingredients)
Instruction:
1. Prepare the Pan and Oven: * Preheat your oven to 325°F (160°C). * Prepare the pan: Line the bottom of your 9-inch springform pan with parchment paper. Do NOT grease the sides of the pan; the batter needs to cling to the sides to rise properly. Wrap the outside of the springform pan securely with at least 2-3 layers of heavy-duty aluminum foil. This is crucial to prevent water from the water bath from seeping into the cake. * Place a large roasting pan (or a larger baking dish) on the middle rack of your preheated oven. You will place the wrapped cake pan into this roasting pan for the water bath.
2. Make the Cream Cheese Batter: * In a medium heat-proof bowl, combine the softened cream cheese, butter, and milk. * Set this bowl over a saucepan of simmering water (creating a double boiler). Heat gently, stirring constantly with a whisk, until the cream cheese and butter are completely melted and the mixture is smooth and lump-free. Do not let it boil. * Remove the bowl from the heat. * Add the 6 egg yolks to the cream cheese mixture, whisking quickly until well combined and smooth. * Sift the all-purpose flour and cornstarch directly over the cream cheese mixture. Whisk until no lumps remain. * Stir in the lemon juice (if using) and vanilla extract. The batter should be very smooth and somewhat thick. Set aside.
3. Make the Meringue: * In a very clean, dry large mixing bowl (preferably metal or glass), add the 6 egg whites. Ensure there is absolutely no trace of egg yolk or grease, as this will prevent the whites from whipping properly. * Begin beating the egg whites with an electric mixer on medium speed until soft peaks form. * Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed. * If using, add the cream of tartar when you start adding the sugar. * Continue beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape when you lift the whisk, but not dry or crumbly.
4. Combine the Batter and Meringue: * Add about one-third of the meringue to the cream cheese batter. Gently fold it in with a rubber spatula to lighten the batter. Don’t worry too much about deflating the meringue at this stage; this step helps temper the batter. * Add the remaining meringue to the batter. Gently fold it in using a light, circular motion from the bottom up, being careful not to deflate the meringue. Continue folding until the mixture is just combined and no white streaks of meringue are visible. Overmixing will cause the cake to lose its airy texture.
5. Bake in a Water Bath: * Pour the cheesecake batter into the prepared (foil-wrapped, parchment-lined) springform pan. * Carefully place the filled springform pan into the larger roasting pan already in the oven. * Carefully pour hot water into the roasting pan, around the cheesecake pan, until the water comes about halfway up the sides of the springform pan. * Bake for 70-90 minutes, or until the top is golden brown and puffed, and a skewer inserted into the center comes out clean or with moist crumbs attached. The top will likely develop some cracks – this is normal for a soufflé cheesecake. * Turn off the oven and leave the oven door ajar (prop it open with a wooden spoon) for another 30-60 minutes. This slow cooling helps prevent the cake from collapsing too quickly and cracking.
6. Cool and Chill: * Carefully remove the roasting pan from the oven. Lift the cheesecake pan out of the water bath. * Remove the aluminum foil from around the springform pan. * Let the cheesecake cool completely on a wire rack at room temperature. It will deflate slightly as it cools. * Once cooled, cover the cheesecake (still in the pan) loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up and for the flavors to fully develop.
7. Serve: * When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. * Carefully transfer the cheesecake to a serving plate. * Dust generously with powdered sugar just before serving. * Serve plain, or with fresh berries, a light fruit compote, or a dollop of whipped cream.
Enjoy this incredibly light and delicious Japanese Soufflé Cheesecake!