Japan · Sweet Dishes
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.
Ingredients
- full-fat cream cheese250 g
- unsalted butter60 g
- whole milk80 ml
- eggs, separated6
- caster sugar120 g
- cake flour60 g
- cornstarch20 g
- lemon1
- cream of tartar0.25 tsp
- apricot jam + 1 tbsp warm water2 tbsp
Method
- 1Prepare 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.
- 2Make 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.
- 3Whip 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.
- 4Fold 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.
- 5Reduce 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.