Japanese Cotton Cheesecake Fluffy Soufflé (Printable Version)

Fluffy Japanese cotton cheesecake with creamy texture, a hint of lemon, and soufflé-like lightness.

# What You'll Need:

→ Dairy

01 - 8 ounces cream cheese, at room temperature
02 - 1/4 cup unsalted butter
03 - 1/2 cup whole milk

→ Dry Ingredients

04 - 1/2 cup cake flour, sifted
05 - 2 1/2 tablespoons cornstarch, sifted
06 - 1/2 cup plus 1/4 cup granulated sugar, divided
07 - Pinch of salt

→ Eggs

08 - 6 large eggs, separated

→ Flavoring

09 - 1 tablespoon lemon juice
10 - 1 teaspoon lemon zest (optional)
11 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 320°F. Line the bottom and sides of a 9-inch round cake pan with parchment paper and tightly wrap the outside with two layers of aluminum foil.
02 - Set a heatproof bowl over a saucepan of gently simmering water. Add cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat and allow to cool slightly.
03 - Whisk in the egg yolks one at a time until smooth. Mix in lemon juice, lemon zest if desired, and vanilla extract until blended.
04 - Sift cake flour, cornstarch, 1/2 cup granulated sugar, and a pinch of salt into the mixture. Whisk gently until combined and smooth.
05 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
06 - Gently fold one third of the meringue into the cream cheese base to lighten. Carefully fold in the remaining meringue in two more additions until fully incorporated, avoiding deflation.
07 - Pour batter into prepared pan, smoothing the surface. Tap lightly on the counter to release large air bubbles.
08 - Place the cake pan inside a larger roasting pan. Pour hot water into the roasting pan so it reaches halfway up the sides of the cake pan. Bake for 60 to 70 minutes until set and a skewer inserted comes out mostly clean. Tent loosely with foil if browning too quickly.
09 - Turn off oven and leave the cake inside with the door slightly ajar for 15 minutes to prevent sudden cooling.
10 - Remove cake from water bath and let cool completely in pan. Unmold when cool and chill for optimal texture before serving. Present plain or dusted with powdered sugar.

# Expert Insights:

01 -
  • Uses simple, easy-to-find ingredients from the dairy and pantry
  • Light texture and not overly sweet so it feels elegant instead of heavy
  • Step-by-step instructions make it approachable for intermediate home bakers
  • The subtle citrus flavor sets it apart from classic cheesecakes
02 -
  • High in protein from eggs and dairy
  • Low in flour keeps the cake light and delicate
  • Tastes best after a night in the refrigerator
03 -
  • For an even bake, place a towel under the cake pan in the water bath to keep the bottom from overheating
  • Do not skip sifting your dry ingredients for the softest crumb
  • Leave the door of the oven slightly open at the end of baking to prevent collapse from sudden temperature changes

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