Japanese Cotton Cheesecake (Soufflé Cheesecake)

Japanese Cotton Cheesecake (Soufflé Cheesecake)

Texture: airy, fluffy, lightly sweet
Pan: 6-inch round (15 cm)
Bake method: water bath (important!)

🧾 Ingredients

Cream cheese base

• 250 g cream cheese (full fat, room temp)
• 50 g unsalted butter
• 100 ml milk
• 60 g cake flour (or 50 g all-purpose + 10 g cornstarch)
• 20 g cornstarch
• 6 large eggs, separated
• 1 tsp vanilla extract
• 1 tbsp lemon juice (or vinegar)

Meringue

• 120 g sugar (divide: 40 g + 40 g + 40 g)
• ¼ tsp salt
• ¼ tsp cream of tartar (optional but helps)

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🥣 Instructions

1️⃣ Prep first (don’t skip)

• Line the bottom and sides of a 6-inch pan with parchment.
• Wrap the outside of the pan very tightly with foil (2–3 layers).
• Preheat oven to 150°C / 300°F.
• Boil water for the water bath.

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2️⃣ Make the cheese batter

1. In a saucepan over low heat, melt:
   • cream cheese
   • butter
   • milk
     Stir until smooth. Do not boil.
2. Remove from heat. Let cool slightly.
3. Whisk in:
   • egg yolks (one by one)
   • vanilla
   • lemon juice
4. Sift in:
   • cake flour
   • cornstarch
     Mix until silky smooth. Set aside.

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3️⃣ Make the meringue (key step)

1. Beat egg whites on medium speed until foamy.
2. Add salt + cream of tartar.
3. Add sugar in 3 batches, beating after each.
4. Stop when you reach soft peaks:
   • glossy
   • peaks gently fold over
     ⚠️ Do NOT overbeat — this causes cracks and collapse.

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4️⃣ Fold (gently!)

1. Mix ⅓ of the meringue into the cheese batter to lighten it.
2. Gently fold in remaining meringue in 2 additions.
3. Use a spatula, folding bottom to top.
   👉 No stirring. No rushing.

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5️⃣ Bake (water bath)

1. Pour batter into prepared pan.
2. Tap gently to release big air bubbles.
3. Place pan in a larger baking tray.
4. Pour hot water into tray (about 2 cm / 1 inch high).

Bake schedule:

• 150°C / 300°F – 60 minutes
• then turn oven off, crack door open slightly
• leave cake inside 30 minutes

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6️⃣ Cool properly (prevents sinking)

• Remove from oven, let cool in pan.
• Chill at least 4 hours (overnight is best).
• Unmold gently.

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✨ Serving

• Dust with powdered sugar
• Serve plain (classic)
• Or with fresh berries & whipped cream

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🚨 Troubleshooting (super important)

• Cracks on top: oven too hot or meringue overbeaten
• Cake collapses: underbaked or sudden temp change
• Dense texture: overmixed batter or deflated meringue