Light and fluffy Japanese Cotton/Souffle Cheesecake

Do you love cheesecake? Then you must try this fluffy and jiggly dreamy Japanese cheesecake! A heavenly dessert that will leave you craving for more. Get ready to indulge in its delicate sweetness and smooth texture, reminiscent of light clouds.

Because of my obsession with travel shows, I first discovered this fluffy jiggling cottony cheesecake many years ago. When I had it for the first time at a restaurant, I was absolutely in love with it. But I never could imagine making it at home. Some desserts are too fancy to try at home, isn’t it? You enjoy them once in a while on a fancy lunch or dinner.

Also known as “cotton cheesecake,” this cheesecake is a delicate and light dessert that has grown in popularity around the world. It originated in Japan in the 1970s and quickly became a favourite due to its unique texture and taste. Japanese cheesecake is different from traditional cheesecake as it is made using a sponge cake base, which gives it a light and airy texture, rather than the dense and creamy texture of traditional cheesecake.

The secret to its exceptional lightness is the cooking technique that involves a water bath to create a humid oven environment that guarantees a creamy and velvety consistency. And let’s not forget the subtle tanginess from the cream cheese that goes perfectly with the airy and delicate sponge cake.

But, let’s talk about the flavour. You will first taste the subtle sweetness that will leave your taste buds buzzing, quickly followed by a hint of creamy cheese that will make you swoon with pleasure. The cheesecake’s lightness makes it an easy dessert to enjoy, and it’s perfect for anyone who is not fond of overly sweet treats.

This Japanese cheesecake is great on its own, but feel free to add some toppings like sweet berries, chocolate shavings, or a drizzle of caramel sauce. You can also serve it with a dollop of whipped cream or a scoop of ice cream. Share this fluffy delight with your friends and family, and it’s sure to become their favourite dessert in no time!

This isn’t the easiest kind of cheesecake to make, but the efforts are well worth it!

Serves: 8 Prep Time: 20 mins Cooking Time: 60 mins 60 mins

Rating: 5.0/5

( 2 voted )

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Ingredients

1/2 cup - Cream cheese

1/2 cup - Powdered sugar

50g - All purpose flour

10g - Corn flour

4 tbsp - Milk

3 tbsp - Melted butter

3 eggs separated

1/2 tbsp - Sprig Vanilla extract

1/4 tsp - Cream of tartar

1/8 tsp - Salt

Instructions

1. In a bowl take cream cheese (at room temperature) and add melted butter, milk and 1/4 cup powdered sugar.
2. Whisk it until it is evenly mixed and smooth.
3. Add one egg yolk at a time and mix well.
4. Next, add in the vanilla extract and whisk.
5. Shift in the all purpose flour, corn flour and salt into the bowl.
6. Whisk the mixture until all the flour is incorporated into the wet mixture and there are no lumps in the batter.
7. In a separate clean bowl, take the egg whites and start whisking it with an electric whisk or stand mixer until it forms soft peaks.
8. Now start adding the remaining sugar 1 spoon at a time into the whipping egg whites until all the sugar is evenly combined and the meringue is thick and glossy.
9. Sprinkle the cream of tartar on top of the meringue and give it another whisk.
10. Take 1/3rd of the whipped meringue and add it to the cake batter.
11. Fold the meringue gently into the batter until it is evenly combined.
12. Now add the remaining meringue into the batter and very gently fold the batter until all the meringue is mixed properly in the batter.
13. Pour the batter in a greased and linked baking dish.
14. Bake this cheesecake in a water bath in a preheated oven at 180degrees Celsius for 20 minutes and then reduce the temperature to 150 degrees Celsius and bake for another 40 minutes.
15. Let the cheesecake cool inside the oven with the door slightly open.
16. Chill it in the fridge overnight and serve with some fresh fruits!