Japanese Cheesecake (Cotton Soufflé Cheesecake)
A cloud-light hybrid of cheesecake and soufflé: cream cheese melted into a smooth batter, egg whites whipped to soft peaks and folded in, baked in a water bath at low temperature. The result jiggles when you shake the tin. Not sweet in the American sense — lightly tangy from cream cheese with a breath of lemon. First created at the Plaza Hotel in Osaka. Best warm from the oven for the jiggle, or chilled overnight when it becomes denser and creamier.
Ingredients
- 250 gfull-fat cream cheese
- 60 gunsalted butter
- 80 mlwhole milk
- 6 eggs, separated
- 120 gcaster sugar
- 60 gcake flour
- 20 gcornstarch
- 1 lemon
- ¼ tspcream of tartar
- 2 tbspapricot jam + 1 tbsp warm water
Method
- Prepare the tin and water bath. Preheat oven to 160C (320F). Line only the bottom of a 20 cm round cake tin with parchment — leave the sides bare so the batter grips them as it rises. If using a springform, wrap the outside tightly in two layers of foil. Place a roasting tray on the middle shelf and fill with 2 to 3 cm of hot water.
- Make the cream cheese base. Combine cream cheese, butter, and milk in a heatproof bowl over barely simmering water. Stir until completely smooth and lump-free. Remove from heat. Whisk in the egg yolks one at a time. Add 60 g of the sugar and whisk until combined. Sift in the cake flour and cornstarch and fold until smooth. Stir in the lemon zest and juice. For an ultra-smooth batter, strain through a fine sieve. Set aside to cool slightly.
- Whip the meringue to soft peaks. The bowl and whisk must be completely dry and grease-free — wipe with vinegar or lemon juice before use. Beat the cold egg whites with cream of tartar until foamy. On medium speed, add the remaining 60 g sugar in three additions. Continue until the meringue holds soft, glossy peaks — the tip curls over gently when the whisk is lifted. Stop here. Do not beat to stiff peaks.
- Fold and bake. Whisk one quarter of the meringue into the cream cheese base to lighten it. Pour the lightened base into the remaining meringue and fold with a spatula — cut through the center, sweep up the sides — about 30 to 40 folds until no white streaks remain but the batter is still airy and voluminous. Pour into the prepared tin. Tap gently on the counter to release large air bubbles. Set inside the water bath. Bake 25 minutes at 160C.
- Reduce and finish. Lower oven to 140C (280F) without opening the door. Bake a further 40 to 50 minutes until the top is golden and the cake jiggles as a whole — not just at the center. Switch off the oven, open the door a crack with a wooden spoon, and leave the cake inside 15 minutes. Cool in the tin 10 minutes, then unmould. Brush the warm top with warmed apricot glaze if using. Serve warm for the jiggle, or refrigerate overnight for a denser, creamier texture.
FAQ
Cracking is almost always caused by oven temperature that is too high. The surface sets before the interior expands, pressure builds, and the top splits. Other causes: meringue beaten to stiff peaks; baking without a water bath; opening the oven door in the first 25 minutes. Fix: reduce temperature by 10C; use soft peaks only; ensure the bain-marie water is 2 to 3 cm deep; do not open the door.
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Comments (2)
This cake is about technique, not ingredients. The meringue must be at stiff peaks — under-beaten whites are why most attempts collapse. Fold the meringue into the cheese mixture in three additions, cutting through the centre and folding from the bottom. Do not stir, do not rush. Bake in a water bath and do not open the oven door for the first 40 minutes. The wobble when it comes out is normal — it firms up as it cools.
Это самый нежный чизкей который я когда либо делала!! Он реально трясётся как желе когда достаёшь из духовки, это нормально не пугайтесь. Очень важно взбить белки до устойчивых пиков и аккуратно вмешать, иначе не подымется. У меня с третего раза получился идеально!