Japanese Cotton Cheesecake, also known as “Soufflé Cheesecake,” is beloved for its airy, cloud-like texture. Unlike traditional dense cheesecakes, this version incorporates whipped egg whites, giving it a fluffier feel that melts in your mouth. With a delicate balance of sweetness and tang from cream cheese, this dessert is an elegant choice for any occasion.
Ingredients:
For the Cheesecake:
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- ½ cup granulated sugar (divided into ¼ cup + ¼ cup)
- 3 large eggs, separated (room temperature)
- ¼ cup cake flour (or sifted all-purpose flour)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for a slight tang)
- A pinch of salt
- Powdered sugar (for dusting)
For the Water Bath:
- Boiling water (enough to fill the baking tray halfway up the cheesecake pan)
Step 1: Preheat and Prepare
- Preheat the Oven:
Preheat your oven to 320°F (160°C). Grease and line the bottom of a 6-inch round cake pan with parchment paper. Wrap the outside of the pan in aluminum foil to prevent water from seeping in during the water bath.