Cotton Soft Souffle Cheesecake

5/5 (1)
Difficulty:
Medium
Prep Time:
15 minutes
Cook Time:
1.5 hours
Yields:
8 servings
Calories:
275 calories
Japanese Cheesecake Japanese Cheesecake Japanese Cheesecake

Ingredients

  • 1 block cream cheese
  • 6 egg yolks
  • 4 tablespoons butter
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup powdered sugar

Cookware

Quick Directions

  1. Lightly grease the bottom and sides of a 9 inch spring-form pan with cooking spray. Wrap the base of the cake pan with aluminum foil to prevent water from leaking in. Preheat oven to 325 degrees.
  2. Beat cream cheese and sugar on medium speed until smooth. Add the butter, egg yolk and heavy cream and mix well. Add the flour and cornstarch and mix well.
  3. To make meringue, whip the egg whites, cream of tartar, and powdered sugar on low speed until blended, then increase the mixer speed to high and whip for about 5 minutes, until the meringue has doubled in volume and stiff peaks form.
  4. Add ⅓ of the meringue to the batter and fold it in gently. Add the rest of the meringue all at once and fold it in carefully.
  5. Pour the batter in the cake pan and then drop the pan gently on the counter top from a few inches in height to remove any air bubbles.
  6. Bring a pot of water to a boil on the stove. Place the cake pan in a large pan and pour boiling water in the pan until it's about 1 inch high.
  7. Bake at 325 degrees for 45 minutes or until light golden brown. Then reduce temperature to 300 degrees and bake for another 30 minutes. When a wooden skewer inserted in the center of the cake comes out clean, turn off the oven and let the cake sit in the oven with the door slightly ajar for 10 minutes. Remove from the oven and let it cool.
  8. Dust top of cake with additional powdered sugar before serving.

The Story

Japanese style cheesecake a soft and spongy version of the classic Western dessert. Served as is or topped with strawberries and cream, this unique soufflé style cake is a light and airy dessert to enjoy with afternoon tea!

I’m always in the mood for a good cheesecake. Cheese is delicious, cake is delicious, so cheese and cake together is a match made in heaven! As a child my mother would make a really rich, creamy cheesecake with a sour cream topping. It was so good, one of my favorite desserts, but so rich and time consuming that it was usually saved for holidays or special occasions. I didn’t think my mothers cheesecake could ever be topped… until I came across the Japanese version.

Japanese style cheesecake is much lighter than a typical cheesecake. Instead of rich and heavy, think fluffy and airy. Imagine angel food cake with a cheese taste, and that’s close to what to expect in taste. I absolutely love making this cheesecake, because not only is it delicious, but it’s a little less heavy, so I feel less guilty going back for seconds!

Cheesecake is easy to make, but hard to master, so if you can’t quite get it perfect the first time, don’t get frustrated! After all, it’s just an excuse to eat more cheesecake, right? The main thing you have to pay attention to while making this recipe is to get the meringue just right. If it’s not whipped long enough, it doesn’t come out as light. Treat it with care when mixing into the batter, and you will notice a difference!

After making versions of this recipe many times, I found one key step is adding the water bath to the oven while baking. It really helps keep the moisture level in the oven higher, so overall the top is less likely to crack. I could notice a difference in the cake right away after adding the water, and now every time I make a cheesecake, regardless of the recipe, I always add the water pan in!

This cheesecake is delicious served just as it is, but of course you can always add your favorite toppings. Strawberry or chocolate drizzle on top is always a great addition, or just enjoy with an assortment of fresh fruit!

Recipe – Cotton Soft Souffle Cheesecake:

– Lightly grease the bottom and sides of a 9 inch spring-form pan with cooking spray. Wrap the base of the cake pan with aluminum foil to prevent water from leaking in. Preheat oven to 325 degrees.

Japanese Cheesecake

– Beat cream cheese and sugar on medium speed until smooth. Add the butter, egg yolk and heavy cream and mix well. Add the flour and cornstarch and mix well.

Japanese Cheesecake

– To make meringue, whip the egg whites, cream of tartar, and powdered sugar on low speed until blended, then increase the mixer speed to high and whip for about 5 minutes, until the meringue has doubled in volume and stiff peaks form. The peaks should stand straight up when you lift up the beaters.

Japanese Cheesecake

– Add ⅓ of the meringue to the batter and fold it in gently. We don’t want to lose any of the volume! Add the rest of the meringue all at once and fold it in carefully.

Japanese Cheesecake

– Pour the batter in the cake pan and then drop the pan gently on the counter top from a few inches in height to remove any air bubbles.

Japanese Cheesecake

– Bring a pot of water to a boil on the stove. Place the cake pan in a large pan and pour boiling water in the pan until it’s about 1 inch high. The steam will help keep the cake soft and prevent from cracking! Place the baking pan in the middle rack of the oven.

Japanese Cheesecake

– Bake at 325 degrees for 45 minutes or until light golden brown. Then reduce temperature to 300 degrees and bake for another 30 minutes. When a wooden skewer inserted in the center of the cake comes out clean, turn off the oven and let the cake sit in the oven with the door slightly ajar for 10 minutes. Remove from the oven and let it cool on a wire rack. Dust top of cake with additional powdered sugar before serving.

Japanese Cheesecake

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