📖 Description
Japanese Soufflé Cheesecake, also known as cotton cheesecake, is a light, airy dessert that combines the richness of traditional cheesecake with the delicate texture of a sponge cake. Unlike dense New York–style cheesecake, this version uses whipped egg whites (meringue) to create its signature cloud-like structure. The result is a jiggly, ultra-soft cake that melts in your mouth.
This dessert became globally popular thanks to viral bakery videos and its elegant presentation topped with whipped cream, powdered sugar, and fresh strawberries or raspberries. It’s a favorite in high-end bakeries, dessert cafés, and home baking trends, making it a strong topic for high-traffic food blog content, premium baking tutorials, and viral recipe marketing.
🛒 Ingredients
Cream Cheese Mixture:
8 oz (225g) full-fat cream cheese (room temperature)
¼ cup (60ml) whole milk
¼ cup (60g) unsalted butter
½ cup (100g) granulated sugar (divided)
4 large eggs (separated)
½ cup (60g) cake flour (sifted)
1 tbsp cornstarch
1 tsp vanilla extract
1 tbsp lemon juice
Meringue:
¼ tsp cream of tartar
Toppings (Optional but recommended):
Fresh whipped cream
Strawberries or raspberries
Powdered sugar
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Pan
Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water leakage. Preheat oven to 320°F (160°C).
2️⃣ Make the Cream Cheese Base
In a heatproof bowl over simmering water, melt cream cheese, butter, and milk. Stir until smooth. Remove from heat and whisk in egg yolks, half the sugar, vanilla, and lemon juice. Sift in cake flour and cornstarch. Mix until silky smooth.
3️⃣ Whip the Meringue
In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar and whip until soft peaks form (not stiff).
4️⃣ Fold Gently
Fold ⅓ of the meringue into the batter to lighten it. Carefully fold in the rest without deflating the mixture.
5️⃣ Water Bath Baking (Bain-Marie Method)
Pour batter into pan and tap gently to remove air bubbles. Place pan inside a larger baking tray and fill with hot water halfway up the sides. Bake for 60–70 minutes.
6️⃣ Cooling Process
Turn off oven and leave cake inside with door slightly open for 15 minutes. This prevents cracking and sinking.
🍓 Serving & Storage
Chill for 2 hours before slicing for clean cuts. Serve with stabilized whipped cream and fresh berries. Store refrigerated for up to 3 days in an airtight container.
💡 Pro Baking Tips
Avoid over-whipping egg whites (causes cracks).
Always use a water bath for even baking.
Use room-temperature ingredients for smooth blending.
For a low-carb cheesecake version, substitute flour with almond flour and use a sugar alternative.
❓ Related High-CPM Food & Baking Questions
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