This Japanese cotton cheesecake, also known as soufflé cheesecake, is famous for its cloud-like texture, delicate sweetness, and melt-in-your-mouth crumb. Unlike dense New York–style cheesecake, this version combines cream cheese richness with airy whipped egg whites, creating a cake that jiggles gently and feels almost weightless.
Perfect for dessert lovers who want indulgence without heaviness, this cheesecake is ideal for high-tea desserts, celebrations, birthdays, or elegant gatherings. Topped with freshly whipped cream and tart raspberries, it balances sweetness and freshness beautifully.
This recipe is beginner-friendly if followed carefully and delivers bakery-quality results at home.
Ingredients
For the Cheesecake Batter
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250 g (8.8 oz) cream cheese, softened
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50 g (¼ cup) unsalted butter
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100 ml (â…“ cup + 1 tbsp) whole milk
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6 large eggs, separated
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140 g (â…” cup) granulated sugar, divided
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60 g (½ cup) cake flour (or all-purpose flour sifted well)
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20 g (2 tbsp) cornstarch
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1 tsp vanilla extract
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1 tbsp lemon juice (optional, for balance)
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¼ tsp salt
For the Topping
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1 cup heavy whipping cream, chilled
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2 tbsp powdered sugar
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Fresh raspberries or strawberries
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Powdered sugar for dusting
Equipment Needed
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8-inch round springform pan
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Parchment paper
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Large roasting pan (for water bath)
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Hand or stand mixer
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Fine mesh sieve
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 160°C (320°F).
Line the bottom and sides of your springform pan with parchment paper. Wrap the outside of the pan tightly with aluminum foil to prevent water leakage during baking.
Step 2: Melt the Base
In a heatproof bowl over simmering water, gently melt the cream cheese, butter, and milk, stirring until smooth and glossy. Remove from heat and allow it to cool slightly.
Step 3: Add Egg Yolks
Whisk the egg yolks into the cream cheese mixture one at a time. Add vanilla extract and lemon juice.
Step 4: Add Dry Ingredients
Sift together cake flour and cornstarch. Gently fold into the batter until fully incorporated. The batter should be smooth and lump-free.
Step 5: Make the Meringue
In a clean bowl, beat egg whites and salt until foamy. Gradually add the remaining sugar in three additions, beating until soft peaks form. Do not overbeat—this is key to a fluffy cheesecake.
Step 6: Fold Gently
Add one-third of the meringue into the batter and fold gently to loosen it. Then fold in the remaining meringue in two batches using a spatula. Use light, upward motions to preserve air.
Step 7: Water Bath Baking
Pour the batter into the prepared pan and smooth the top. Place the pan into a larger roasting pan and pour hot water halfway up the sides.
Bake for:
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25 minutes at 160°C (320°F)
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Lower to 140°C (285°F) and bake another 55 minutes
Turn off the oven and leave the door slightly open for 15 minutes to prevent sudden collapse.
Step 8: Cool Gradually
Remove from oven and water bath. Let the cheesecake cool completely before removing from the pan.
Whipped Cream Topping
Whip heavy cream with powdered sugar until soft peaks form. Pipe or spoon onto the cooled cheesecake. Garnish with fresh raspberries and dust lightly with powdered sugar.
Serving Suggestions
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Serve chilled or at room temperature
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Pair with coffee, green tea, or matcha latte
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Add fruit compote or honey drizzle for variation
Storage Tips
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Refrigerate in an airtight container for up to 3 days
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Do not freeze (texture will change)
Nutrition Highlights
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Lower in sugar than traditional cheesecake
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High protein from eggs and dairy
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Light texture means smaller portions feel satisfying
Frequently Asked Questions (High-CPM SEO Focused)
Why did my Japanese cheesecake collapse?
Sudden temperature changes, over-whipped egg whites, or underbaking are the main reasons. Always cool gradually in the oven.
Is Japanese cheesecake healthier than regular cheesecake?
Yes. It contains less sugar, less fat, and more protein, making it a lighter dessert option.
Can I make this cheesecake without a water bath?
A water bath is essential for even baking and preventing cracks. Skipping it may result in a dense or cracked cake.
What is the difference between Japanese cheesecake and New York cheesecake?
Japanese cheesecake is fluffy and airy due to whipped egg whites, while New York cheesecake is dense, rich, and heavy.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture. Low-fat versions may affect stability.
Why is my cheesecake not jiggly?
Overbaking or overmixing the batter can remove air, resulting in a firmer texture.
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