Japanese Cotton Cheesecake (Ultra Fluffy)

 

This cake is a Japanese Cotton (Soufflé) Cheesecake with a creamy layer — ultra-light, jiggly, and melt-in-the-mouth 

Here’s a reliable, bakery-style recipe that matches the photo.

 Japanese Cotton Cheesecake (Ultra Fluffy)

 Ingredients (20–22 cm springform)

Cream cheese base

• 250 g cream cheese (room temperature)
• 50 g unsalted butter
• 100 ml milk

Egg mixture

• 6 large eggs (separate yolks & whites)
• 120 g sugar (60 g for whites, 60 g for yolks)
• 1 tsp vanilla
• 60 g cake flour (or 50 g all-purpose)
• 20 g cornstarch
• ¼ tsp salt
• Zest of ½ lemon (optional)

Topping

• Powdered sugar
• Lightly whipped cream (optional, like in the photo)

 Instructions

 Prepare the batter

1. Melt cream cheese + butter + milk over low heat until smooth
2. Remove from heat, cool slightly
3. Add egg yolks, vanilla, lemon zest
4. Sift in flour + cornstarch + salt → mix gently

 Make the meringue

1. Beat egg whites until foamy
2. Gradually add 60 g sugar
3. Beat to soft glossy peaks (do NOT overbeat)

 Combine

• Fold meringue into batter in 3 gentle additions
• Use a spatula, slow folding motion

 Bake (water bath is essential!)

1. Line pan with parchment (bottom + sides)
2. Wrap pan outside with foil
3. Pour batter into pan
4. Place pan in a larger tray, add hot water (2–3 cm)

Bake:

• 160°C (320°F) → 25 minutes
• Reduce to 140°C (285°F) → 55 minutes
• Turn oven off, leave door slightly open 20 minutes

 Cool

• Remove from oven
• Cool completely before unmolding
• Dust with powdered sugar
• Add whipped cream on top (like the photo)

 Tips for PERFECT fluffiness

 Room-temperature ingredients

 Soft peaks only

 Gentle folding

 Never skip water bath

 Slow cooling = no collapse