Japanese cheesecake, often called cotton cheesecake or soufflé cheesecake, is famous for its incredibly light, airy, and jiggly texture. Unlike traditional dense cheesecakes, this version combines the richness of cream cheese with the softness of a sponge cake, creating a dessert that literally melts in your mouth.
What makes this cheesecake special is the use of whipped egg whites (meringue), which gives the cake its signature fluffy structure. It is gently baked in a water bath, allowing it to cook slowly and evenly without cracking.
The result is a delicate cheesecake that is lightly sweet, soft like a cloud, and beautifully golden on top.
Ingredients
Cream Cheese Batter
- 200 g (7 oz) cream cheese, softened
- 50 g (¼ cup) unsalted butter
- 100 ml (½ cup) milk
- 4 egg yolks
- 60 g (½ cup) cake flour
- 20 g (2 tbsp) cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Meringue
- 4 egg whites
- 80 g (⅓ cup) sugar
- ¼ tsp cream of tartar (optional)
For Topping
- Powdered sugar (optional)