Japanese Cotton Cheesecake (Soufflé-Style)

Cream Cheese Base

• 250 g (9 oz) cream cheese, room temp

• 50 g (¼ cup) unsalted butter

• 100 ml (⅓ cup + 1 tbsp) milk

• 6 large eggs, separated

• 60 g (½ cup) cake flour (or all-purpose, sifted)

• 20 g (2 tbsp) cornstarch

• 1 tsp vanilla

• ¼ tsp salt

Meringue

• 120 g (½ cup + 2 tbsp) sugar

• ¼ tsp cream of tartar or lemon juice

Optional topping

• Powdered sugar

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👩‍🍳 Instructions

1. Prep

• Oven to 320°F (160°C)

• Line springform pan (bottom + sides)

• Wrap pan tightly with foil (water bath!)

• Boil water for bain-marie

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2. Cream Cheese Mixture

1. Melt cream cheese, butter, and milk together over low heat until smooth.

2. Cool slightly.

3. Whisk in egg yolks, vanilla, and salt.

4. Sift in flour + cornstarch. Mix until silky.

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3. Make the Meringue

1. Beat egg whites until foamy.

2. Add cream of tartar.

3. Gradually add sugar, beating to soft peaks (DO NOT overbeat).

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4. Fold

• Gently fold meringue into batter in 3 additions

• Use a spatula, slow and careful (air = fluffiness)

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5. Bake (Key Step)

1. Pour batter into pan.

2. Place pan in larger tray.

3. Add hot water halfway up sides.

4. Bake 60–70 minutes.

👉 Top should be lightly golden, center jiggly.

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6. Cool Slowly

1. Turn oven off.

2. Leave door cracked 15 minutes.

3. Remove cake, cool completely.

4. Chill 4+ hours for perfect slice.