Imagine sinking your fork into a slice of cheesecake so light, so airy, and so creamy that it feels like you’re eating a delicious cloud. That’s the magic of Cotton Cheesecake, also known as Japanese soufflé cheesecake. With its pillowy texture and subtle sweetness, this dessert is a cross between a traditional New York-style cheesecake and a fluffy chiffon cake, resulting in an irresistible treat that melts in your mouth.
Perfect for tea parties, celebrations, or when you simply crave a more delicate take on a classic cheesecake, cotton cheesecake is both elegant and comforting.
🌟 What Makes Cotton Cheesecake Special?
- Incredibly light texture—thanks to whipped egg whites folded into the batter
- Not overly sweet—perfect for those who prefer subtle desserts
- Unique blend of cream cheese richness and sponge cake fluffiness
- Visually stunning—jiggles slightly and often has a smooth, golden top
- Versatile—pairs beautifully with fruit, whipped cream, or powdered sugar
🛒 Ingredients
For the Cheesecake:
- 7 oz (200g) cream cheese, softened
- 1/4 cup (60ml) milk
- 1/4 cup (50g) unsalted butter
- 1/4 cup (30g) cake flour (sifted)
- 2 tablespoons (15g) cornstarch
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
For the Pan:
- Parchment paper
- Hot water for water bath
👩🍳 Step-by-Step Instructions
✅ 1. Prepare the Pan and Oven
- Preheat oven to 325°F (160°C).
- Line the bottom and sides of a 7- or 8-inch round springform pan with parchment paper.
- Wrap the outside of the pan with foil to prevent water from entering during the water bath.
✅ 2. Make the Cheese Mixture
- In a saucepan over low heat, combine cream cheese, milk, and butter.
- Stir until smooth and fully melted. Remove from heat.
- Let cool slightly, then stir in vanilla and lemon zest.
- Add sifted cake flour and cornstarch. Mix until smooth.
- Add egg yolks one at a time, mixing gently to combine.
✅ 3. Whip the Egg Whites
- In a clean, dry bowl, beat egg whites until foamy.
- Add cream of tartar.
- Gradually add sugar while continuing to beat to soft-medium peaks.
✅ 4. Combine the Mixtures
- Gently fold whipped egg whites into the cream cheese batter in three parts.
- Use a spatula and fold carefully to avoid deflating the mixture.
✅ 5. Bake with Water Bath
- Pour batter into prepared pan.
- Tap pan gently to remove large air bubbles.
- Place pan into a larger baking dish and fill outer dish with hot water (about 1 inch).
- Bake for 45–55 minutes or until golden and set but still slightly jiggly in the center.
✅ 6. Cool Gradually
- Turn off oven and crack the door open.
- Let cheesecake cool inside for 15–20 minutes to prevent shrinkage.
- Remove from oven and water bath, then cool completely on a rack.
- Chill in the fridge for at least 4 hours or overnight.
🍽️ Serving Suggestions
- Dust with powdered sugar for a classic finish
- Top with fresh berries or a berry compote
- Add a dollop of whipped cream or drizzle with honey
- Pair with hot green tea or espresso for a contrast in texture and flavor
🧁 Tips for Success
- Room temperature ingredients mix better and help prevent lumps
- Do not overbeat egg whites—soft peaks are ideal for folding
- Avoid overbaking to preserve the soft, jiggly texture
- Use cake flour for the softest crumb
- Cool gradually to avoid collapsing or cracks
🧊 Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Best enjoyed chilled, though can be brought to room temperature before serving for a silkier texture.
- Freezing is not recommended, as it may alter the delicate texture.
💬 Final Thoughts
Cotton Cheesecake is the ultimate expression of light, refined indulgence. With its signature jiggle, velvety crumb, and charming simplicity, it’s a dessert that never fails to impress. Once you’ve tasted it, you’ll understand why this airy creation has taken the dessert world by storm. Whether you’re a seasoned baker or a curious beginner, this dreamy cheesecake is well worth the effort. ☁️🍰✨