Light Japanese Soufflé Cheesecake (Cotton Cheesecake)
Soufflé Cheesecake
Cloud-like Japanese soufflé cheesecake: tender, airy, and gently sweet—perfect for a refined dessert.
Nutrition (per serving)
This Japanese soufflé cheesecake is one of those recipes I love to make when I want something elegant but not heavy. It delivers the dreamiest, cloud-like texture—light as air yet decadently creamy—with a delicate sweetness that feels polished and comforting at once.
I’ll walk you through simple techniques: warming the cream cheese gently, folding a glossy meringue into the batter, and baking in a water bath for that signature souffle lift. Serve slightly chilled with a dusting of powdered sugar and watch faces light up.
Ingredients
- Cream cheese, softened:8 oz
- Unsalted butter:2 tbsp
- Whole milk:1/4 cup
- Large eggs (separated):4 pieces
- Granulated sugar (for batter):1/2 cup
- Granulated sugar (for meringue):1/4 cup
- Cake flour:1/3 cup
- Cornstarch:1 tbsp
- Fresh lemon juice:1 tsp
- Vanilla extract:1 tsp
- Salt:1/8 tsp
- Cream of tartar:1/4 tsp
- Powdered sugar (for dusting):1 tbsp
Instructions
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Preheat the oven to 325°F. Line the bottom and sides of an 8-inch springform pan with parchment and wrap the outside with heavy-duty foil to prevent water from seeping in.
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Bring a kettle of water to a simmer for the water bath. Place the wrapped pan in a deep roasting pan that will hold hot water up to halfway on the cake.
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In a heatproof bowl set over barely simmering water, combine the softened cream cheese, butter, and milk. Whisk until smooth and warm, then remove from heat and stir in the egg yolks, 1/2 cup sugar (for batter), lemon juice, vanilla, salt, cake flour, and cornstarch until the batter is silky with no lumps.
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In a clean, dry bowl, whisk the egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar and whisk to stiff, glossy peaks to make the meringue.
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Fold one-third of the meringue into the cream cheese batter gently to loosen it, then fold in the remaining meringue in two additions using a spatula—use a light hand to keep as much air as possible.
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Pour the batter into the prepared pan, smooth the top, then place the pan in the roasting pan. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the springform pan.
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Bake at 325°F for 50–60 minutes, or until the top is a light golden brown and the center still jiggles slightly when gently shaken. If the top browns too quickly, tent loosely with foil.
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Turn off the oven and crack the door open. Let the cake cool inside for 15 minutes, then remove from the oven. Once cool enough to handle, remove the foil and springform ring and let the cake cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
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Dust lightly with powdered sugar just before serving. For best texture, serve slightly chilled so the cake retains its tender, souffle-like crumb.
Tips & Notes
- Room-temperature ingredients combine more smoothly—take the cream cheese and eggs out ahead of time.
- Fold the meringue gently to preserve air; overmixing will deflate the batter and reduce the rise.
- Use a water bath and insulated foil wrap to keep the oven moisture steady and prevent cracks.
