Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, is a cloud-like dessert that’s popular in Chinatown bakeries across North America. It’s made with cream cheese, eggs, sugar, and a little milk, and it’s known for its wobbly, jiggly texture and sweet, mild flavor. This recipe recreates that Chinatown-style version at home, with a light sponge that’s less sweet than American cheesecake and almost mousse-like in the center.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 6 large eggs, separated (whites and yolks)
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (30 g) cake flour
- 2 tablespoons (15 g) cornstarch
- 1 teaspoon lemon juice (optional)
- 1/4 teaspoon cream of tartar (optional, for stability)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
- In a small saucepan, combine the cream cheese, milk, and butter. Heat over low heat, stirring constantly, until the mixture is smooth and fully melted. Remove from heat and let cool slightly.
- In a large bowl, whisk the egg yolks until light. Gradually pour the warm cream cheese mixture into the yolks, whisking constantly to avoid scrambling the eggs.
- Sift the cake flour and cornstarch over the yolk mixture and fold gently until just combined. Stir in the lemon juice if using. Set aside.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar if using. Gradually add the remaining 1/4 cup (50 g) sugar, 1 tablespoon at a time, while beating. Increase speed to high and beat until stiff peaks form (the whites should stand up straight when the beater is lifted).
- Fold one-third of the beaten egg whites into the yolk mixture using a spatula. Gently fold until just combined, then add the remaining whites in two batches, folding carefully to keep the batter airy. Do not overmix.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Place the pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
- Bake for 60–70 minutes, until the cheesecake is golden brown on top and a skewer inserted into the center comes out with a few moist crumbs (not wet batter). The center should still jiggle slightly when shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30 minutes to prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then refrigerate for at least 2 hours before serving. Dust with powdered sugar just before serving.
Tips
- Use room-temperature eggs: Cold egg whites don’t whip as well. Separate the eggs while cold, then let the whites sit at room temperature for 20–30 minutes before beating.
- Don’t skip the water bath: The steam from the water bath keeps the oven moist and helps the cheesecake rise evenly and stay soft. Skipping it can result in a dry, cracked top.
- Fold gently: Overmixing deflates the egg whites and makes the cheesecake dense. Use a spatula and cut through the center, then sweep around the bowl, rotating as you go.
- Cool gradually: A sudden temperature change causes the cheesecake to sink or crack. Letting it cool in the oven with the door ajar helps it settle slowly.
Serving Suggestions
Serve this cheesecake chilled or at room temperature. It’s delicious plain, but a light dusting of powdered sugar or a few fresh berries (strawberries, raspberries) add color and a touch of tartness. For a richer treat, drizzle with a little honey or serve with a dollop of lightly sweetened whipped cream.
Variations
- Matcha Japanese Cheesecake: Add 1 tablespoon (5 g) of matcha powder to the cake flour and sift together. This gives a delicate green tea flavor and a pale green hue.
- Chocolate Japanese Cheesecake: Replace 2 tablespoons of cake flour with 2 tablespoons (15 g) of unsweetened cocoa powder. You may also add 1 oz (30 g) of melted dark chocolate to the cream cheese mixture for a deeper flavor.
- Lemon Japanese Cheesecake: Increase the lemon juice to 2 tablespoons and add 1 teaspoon of lemon zest to the yolk mixture. This brightens the flavor and cuts the richness.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend instead of cake flour. The texture may be slightly denser but still soft.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. It’s best served cold, so there’s no need to reheat. If you prefer it warm, microwave a slice for 10–15 seconds, but be aware it may lose some of its delicate texture. To freeze, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my cheesecake crack on top? Cracks usually happen from overbaking or a sudden temperature change. Make sure you don’t overbake—the center should still jiggle when done. Also, cool the cheesecake gradually in the oven with the door open for 30 minutes before removing it.
Can I use a regular 9-inch round cake pan instead of a springform pan? Yes, but line the bottom with parchment paper and leave a long overhang to help lift the cheesecake out. You’ll need to invert it onto a plate, which may slightly flatten the top. A springform pan is easier for a clean release.
Why did my cheesecake sink in the middle? Sinking often happens if the egg whites are overbeaten or if the batter is overfolded. Be careful not to beat the whites to dry, stiff peaks—stop when they are glossy and hold a soft peak that bends over slightly. Also, make sure to fold gently and stop as soon as there are no streaks.
Can I make this without a water bath? You can, but the texture will be less soft and the top may crack. If you skip the water bath, place a pan of hot water on the lower oven rack to create steam. Bake at 325°F (163°C) for about 55–60 minutes.
Can I use low-fat cream cheese? Yes, but the cheesecake will be less rich and may be slightly less creamy. Use full-fat cream cheese for the best texture and flavor.
Is it safe to eat raw eggs in this recipe? The eggs are fully cooked during baking, so there’s no risk of raw egg consumption. The internal temperature of the cheesecake will reach well above 160°F (71°C) during baking, which is the safe minimum for egg dishes.
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