Japanese cheesecake (also called soufflé cheesecake or cotton cheesecake) is a soft and fluffy Japanese cake. While this also has a cream cheese base, unlike its Western counterparts which tend to be on the rich and decadent side, Japanese style cheesecake is light and delicate, not too sweet, a delight!
(If you’re interested in more easy Japanese dessert recipes, try Hokkaido baked cheese tarts and Hokkaido chiffon cupcakes!)
When Japanese cheesecakes (or Japanese cheesecake soufflé or Japanese cotton cheesecake) became all the rage several years ago, I was determined to learn how to make it at home because the line ups to buy them were always ridiculously long.
After a few tries I managed to recreate that light texture and delicate taste however, my cheesecakes would — 8 out of 10 times — deflate after baking, losing that signature fluffy top.
A decade later and many thanks to my fellow food blogger Sally, we’ve finally perfected my Japanese soufflé cheesecake recipe!
We also provide you with all the tips you need for perfect Japanese cotton cheesecake every time.
Let’s get to it.
Why you’ll love this Japanese cotton cheesecake recipe
This Japanese fluffy cake is one of my more technical recipes and a novice baker may need to do a few practice bakes to perfect it.
Not to worry, it’s a delicious baking adventure and we provide lots of tips and tricks to arm you with everything you need to bake a cheesecake that:
- Light and fluffy. It’s very different from the regular cheesecakes we’re used to. Japanese cotton cheesecake is light, soft and fluffy. And it doesn’t have a crust, just like these mini basque burnt cheesecakes, fun cheesecake cupcakes!
- Has an equally delicate taste. It’s also not overwhelming sweet or rich. Its taste matches its dainty texture.
- Simply delightful. Just like a proper soufflé, it’s jiggly, wiggly and fun.
This is definitely a fantastic addition to any baker’s recipe collection.
How to make
If you’re used to baking using cup measurements, this is the perfect recipe to try to bake using a kitchen scale; it’s a must in this recipe.
It’s really one of those things that you can grab for cheap but will improve your baking ten-fold.
Ingredients
You’ll need pantry staples like all purpose flour, cornstarch, sugar, salt and lemon juice. You can find the full ingredients list in the recipe card at the bottom of this page.
A few things to note:
- Cream cheese — I usually use Philadelphia cream cheese when making cheesecakes. Whatever brand you use, remember to use full-fat for best results.
- Butter — we use unsalted butter here.
- Milk — I usually use 2% skim.
- Eggs — we need the eggs separated and in room temperature. However, it’s easier to separate the egg yolks from the egg whites while the eggs are cold so do that then let the separated eggs come down to room temperature.
- Cream of tartar — helps provide structure to the egg whites.
Baking tools
Like I mentioned, you will need a kitchen scale to weigh the ingredients.
You’ll also need an 8-inch springform pan.
Step-by-step photos
(For detailed instructions, scroll down to the bottom of the page for the recipe card.)
Line the base of an 8-inch springform pan with parchment paper. Wrap the pan completely with aluminium foil as this cake will be cooked in a water bath.
Preheat the oven to 150C / 302F.
Gently melt the cream cheese in a double boiler until soft, then add the butter and milk. Whisk well until smooth and combined.
Remove from heat and add in the flour mixture (flour, cornstarch and salt) and lemon juice. Whisk really well again until the mixture is smooth and creamy. You don’t want any lumps. Set aside to cool.
Using a stand mixer fitted with the whisk attachment or an electric hand mixer, whisk the egg whites and cream of tartar until foamy.
Gradually add the sugar, a little at a time whisking constantly on medium speed. Once all of the sugar has been added, turn the speed up to high and whisk until soft peaks form. This looks like the meringue mixture being shiny and holding its shape, but the peak falls over itself when you pull out the beater. Set aside.
Add the egg yolks to the cooled cream cheese mixture and whisk well to combine. Put the kettle on to boil water for the water bath.
Add a third of the egg whites to the cream cheese and egg yolk mixture and gently fold. Add another third and continue to fold. Finally, add in the remaining egg whites and fold through until just combined. Be careful to keep the air and volume in the batter but there should be no streaks remaining.
Pour the batter into the prepared pan, it will be quite full. If there are large air bubbles on top you can gently tap the pan on the counter a couple of times to settle them. Place the pan in a deep roasting pan and fill with boiling water about an inch deep. It should be around half way up the sides of the springform pan.
Bake and gradually cool according to instructions (see below). Remove the cheesecake from the water bath and gently release it from the pan. Allow to cool completely before dusting the top with icing sugar and enjoy!
Expert baking tips
Remember these tips for perfect Japanese soufflé cheesecake every time.
- Room temperature ingredients. Make sure to allow your ingredients to come to room temperature. They are easier to incorporate and helps you avoid over-mixing.
- Double boiler. The double boiler method is the best method for melting the cream cheese because you’d have better control and can ensure your mixture isn’t over-heating.
- Kitchen scale. In some cake and cookie recipes, you can get away with using cup measurements however, you definitely need a kitchen scale here. There is little room for error and every gram makes a difference!
- Soft peaks. Watch that you only beat the egg whites until soft peaks i.e. the meringue mixture is shiny and holds its shape, but the peak falls over itself when you pull out the whisk or beater. Over beating will cause the cheesecake to sink in the middle and/or crack.
- Smooth batter. Make sure your cream cheese flour mixture batter is smooth, fully incorporated and lump-free. Passing the batter through a fine mesh sieve is optional but should help. And once you add in your egg whites, fold gently so as not to deflate the meringue but make sure there are no streaks of eggs whites remaining before transferring to your pan.
- Oven temperature. It’s also very important to bake at the correct oven temperature. Like a kitchen scale, an oven thermometer is an inexpensive investment that will reward you with better cakes.
- Water bath. Make sure to use hot / boiling water for the water bath (or bain-marie) and not cold as this can result in temperature shock when put in the oven.
- Follow instructions. Ensure to read the recipe thoroughly before prepping, and to follow the instructions to a T, especially the ones relating to egg whites (above) and baking (below).
- Bake accordingly. To ensure best results, bake as follows:
| Instructions | Notes |
| Bake for 20 minutes at 150C / 302F. | Cheesecake should already have risen and look tall/soufflé-like. |
| Prop door ajar slightly and bake for an additional 20 minutes. This allows some of the heat to escape. | The top should be a light golden brown color. |
| Close the oven door and turn the oven off. Let the cheesecake sit for another 20 minutes. The residual oven heat will finish cooking the cheesecake. | |
| Finally, prop the door ajar and let cool gradually for 20 minutes. | This helps prevent shrinking however, expect some settling as the cake cools. |
| Remove from oven and allow to come to room temperature before dusting with icing sugar and serving. |
Recipe FAQs
The most common culprits are:
– Under-beaten or over-beaten egg whites. The meringue must be properly beaten to soft peaks.
– Not using a water bath. This ensures your oven stays at a gentle, even heat throughout baking.
– The cake cooled too quickly. For best results, follow the baking instructions and leave the cheesecake in the oven for 20 minutes to gradually cool.
There can be several reasons why egg whites won’t whip properly. Here are two things you can do to make sure that doesn’t happen next time:
– Make sure your bowl and beaters are dry and oil-free. Oil is meringue’s enemy!
– Start at medium speed before gradually switching to high speed.
Japanese cotton cheesecake is best served at room temperature the day it’s baked.
You can keep leftovers in the fridge where it should keep for a few days.
Note however that it would lose some of its jiggle and become a bit denser the longer it sits in the fridge.
More Asian cheesecake recipes
Looking to mix things up? Try these Asian-inspired cheesecake recipes.
Japanese cotton cheesecake will test your skills as a baker however, once you master it, it will be the highlight of any gathering you bring it to!
Perfect for Easter, Mother’s Day, the holidays or simply to enjoy on a lovely spring day.
Happy baking!
Did you make this Japanese cheesecake soufflé recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Japanese Soufflé Cotton Cheesecake
Equipment
Ingredients
- 60 g all purpose flour
- 15 g cornstarch
- ¼ tsp salt
- 1 250-g block cream cheese room temperature
- 50 g unsalted butter room temperature
- 100 ml milk room temperature
- 1 tbsp fresh lemon juice
- 6 large eggs separated, room temperature
- ¼ tsp cream of tartar
- 120 g granulated sugar
Instructions
- Line the base of an 8-inch springform pan with parchment paper. Wrap the pan completely with aluminium foil as this cake will be cooked in a water bath.
- Sift flour, cornstarch and salt. Set aside.60 g all purpose flour, 15 g cornstarch, ¼ tsp salt
- Gently melt the cream cheese in a double boiler until soft, then add the butter and milk. Whisk well until smooth and combined.1 250-g block cream cheese, 50 g unsalted butter, 100 ml milk
- Remove from the heat and add in the flour mixture and lemon juice. Whisk really well again until the mixture is smooth and creamy. You don’t want any lumps. Set aside to cool.1 tbsp fresh lemon juice
- Preheat the oven to 150C / 302F.
- Using a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, whisk the egg whites and cream of tartar until foamy.6 large eggs, ¼ tsp cream of tartar
- Gradually add the sugar, a little at a time whisking constantly on medium speed.120 g granulated sugar
- Once all of the sugar has been added, turn the speed up to high and whisk until soft peaks form. This looks like the meringue mixture being shiny and holding its shape, but the peak falls over itself when you pull out the beater. Set aside.
- Add the egg yolks to the cooled cream cheese mixture and whisk well to combine.6 large eggs
- Put the kettle on to boil water for the water bath.
- Add a third of the egg whites to the cream cheese and egg yolk mixture and gently fold through. Add another third and continue to fold. Finally, add in the remaining egg whites and fold through until just combined. Be careful to keep the air and volume in the batter but there should be no streaks remaining.
- Pour the batter into the prepared pan, it will be quite full. If there are large air bubbles on top you can gently tap the pan on the counter a couple of times to settle them.
- Place the pan in a deep roasting pan and fill with boiling water about an inch deep. It should be around half way up the sides of the springform pan.
- Place the pan in the oven for 20 minutes. During this time it should rise high.
- After 20 minutes, gently open the oven door about 1 cm to release steam. Hold it slightly open using an oven mitt and continue baking for another 20 minutes.
- Close the oven door and turn off the oven for a final 20 minutes. It’s important at this step to not open the door all the way as the residual heat is going to continue to cook the cheesecake. At this point the top should be golden brown and starting to look a little dry.
- Gently open the oven door and prop open with a wooden spoon for a final 20-30 minutes to allow the cheesecake to slowly cool. This helps prevent shrinking and cracking.
- Remove the cheesecake from the water bath and gently release it from the pan. Allow to cool completely before dusting the top with icing sugar and enjoy!
Video
Notes
- Read through the recipe and follow it to a T for best results.
- Use a kitchen scale to weigh your ingredients.
- Use an oven thermometer so you know your oven temperature is accurate.
- Do not grease the sides of the cake pan, as this allows the cake to climb up the sides and results in a better looking cheesecake that doesn’t pull away from the sides too much.
- Whisk the egg whites only to the soft peaks stage. Do not over-whisk.
- Use hot/boiling water for the water bath and not cold as this can result in temperature shock when going in the oven.
Nutrition
Nutritional information are estimates only.
LizzyD
Made two of these today, 1 at 45 min and 1 at 43 minutes. Both cracked in the center. It’s absolutely delicious but any tips on how to prevent cracking? I left in the oven for 5 minutes after turning it off.
Jolina
Hi Lizzy, glad you liked them. This post is in my to-update list but I do give lots of tips for crack-free cheesecakes in my other cheesecake recipes like this Baked Matcha Cheesecake. Check it out, it’s in the Expert Baking Tips section.
LizzyD
Hi, do I have to use the actual water bath or is it okay to just put the tray with the water on the rack beneath the cake? Thanks!
Jolina
Hi LizzyD, yes you can just put the tray with water on the rack beneath the cake. Years ago I used to do “proper” water baths for my cheesecakes but not anymore 🙂 This recipe is definitely in my to-update list. Enjoy!
A_Boleyn
I made the cheesecake today … a half recipe divided among four one cup ramekins. The only thing I got wrong was the top didn’t brown. Otherwise, it was an easy and tasty recipe. Thank you for sharing it.
Jolina
Doing it in ramekins is a great idea! Glad you liked it.
Anne M Hughes
I know Instapots are all the rage now so I have started to use my Cuisinart Pressure Cooker (that does all the things the IP does) more often now. One recipe that keeps popping up is cheesecake. Would you recommend doing this recipe in one? Also – 1.. just 1 tablespoon of lemon juice is all the lemon that goes in this cheesecake? I am a huge fan of lemon things – this seems like a very small amount to get real lemony flavor.
Jolina
Hi Anne. Believe it or not we don’t own an Instant Pot (!!) so I can’t say for sure if this recipe would work there. And it’s not meant to be a lemon cheesecake. If you’re looking for one, this is one of the most popular recipes on the blog: https://theunlikelybaker.com/best-lemon-cheesecake-ever/
Divya Prakash
Japanese cheesecake looks perfect! I have been wanting to try this cake for sometime now. Your recipe seems great, will give it a try soon.
Charbel
With lines that long, this must be delicious! I am like you in that I don’t like waiting in long lines, so I am going to try this recipe out instead. We love cheesecake at our house, so we are always up for trying anything cheesecake related 🙂
Jolina
I heard it is quite good, though TBH I never really tried because I hate line-ups too! Hope you like this version 🙂 Thanks Charbel!
Michelle De La Cerda
I haven’t heard of a Japanese Cheesecake until now. I would be intrigued to try it out. However, I would definitely search for it to compare. !
Jolina
Japanese desserts are generally very light and delicate and this is no exception 🙂 I hope you like it Michelle!
Melanie
I’ve made my own cheesecake before years ago but I’ve never heard of Japanese cheesecake. I’ll have to give this recipe a try
Taylor
Is is Uncle Tetsu that you’re talking about in Toronto? Looks like you’ve just saved me a trip! 😉 This literally looks like a cross between an angel food cake and cheesecake – both my favourites!
Jolina
Maybe? I won’t name names Taylor haha! Your description is spot on though – this is light as an angel food cake with a lovely hint of cheesecake. Hope you like it 🙂