Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, is a cloud-like dessert that’s lighter and less sweet than its New York counterpart. It’s made with cream cheese, eggs, sugar, and a touch of milk, and it gets its signature jiggle from a water bath and stiffly beaten egg whites. This recipe delivers that iconic tall, wobbling cake with a tender crumb and a gentle vanilla aroma—perfect for recreating the experience of a Sydney Japanese patisserie at home.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 6 large eggs, separated (room temperature)
- 1/2 cup (100 g) granulated sugar, divided
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp lemon juice (optional, for tang)
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
- Pinch of salt
Instructions
- Preheat your oven to 320°F (160°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 make it waterproof for the water bath.
- In a large heatproof bowl set over a pot of simmering water (or in the microwave in 30-second bursts), melt together the cream cheese, milk, and butter. Stir until completely smooth and no lumps remain. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cream cheese mixture one at a time, beating well after each addition. Add the lemon juice and vanilla extract, then sift in the flour and cornstarch. Whisk until the batter is smooth and free of lumps. Set aside.
- In a separate clean, dry bowl, beat the egg whites with the salt and cream of tartar on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, while beating. Increase speed to high and beat until stiff peaks form—the whites should hold a firm peak that bends slightly at the tip, not dry or grainy.
- Gently fold one-third of the beaten egg whites into the cream cheese batter using a rubber spatula. This lightens the mixture. Then fold in the remaining whites in two additions, being careful not to deflate the batter. Fold just until no white streaks remain.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Place the pan inside a larger roasting pan. Fill the roasting pan with hot water until it comes about 1 inch (2.5 cm) up the sides of the springform pan.
- Bake for 15 minutes at 320°F (160°C), then reduce the oven temperature to 300°F (150°C) and bake for another 55–60 minutes, until the cake is golden brown on top and a skewer inserted into the center comes out clean. The internal temperature of the cake should reach 200°F (93°C) for a fully set center, but the cake will still jiggle slightly when shaken.
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This gradual cooling helps prevent cracking. Then remove the cake from the water bath and let it cool completely on a wire rack. Run a knife around the edges before releasing the springform.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, before slicing. This step is essential for the texture to set properly.
Tips
- Room temperature ingredients: Cold eggs or cream cheese can make the batter lumpy. Let them sit out for 30 minutes before starting.
- Don’t overmix the egg whites: If you beat them until they’re too stiff, they’ll be hard to fold in and the cake will be dense. Stop when they hold a soft peak that droops slightly.
- Water bath is non-negotiable: The steam keeps the cake moist and prevents the top from cracking. If your springform pan leaks, use a double layer of foil.
- Substitutions: For a gluten-free version, replace the all-purpose flour with an equal amount of cornstarch (so use 4 tbsp/32 g total cornstarch). The cake will be slightly more delicate.
Serving Suggestions
Serve the cheesecake chilled, straight from the fridge, dusted with powdered sugar. It pairs beautifully with fresh strawberries, raspberries, or a drizzle of passionfruit syrup. For a Sydney-style touch, serve with a side of whipped cream and a cup of green tea or flat white.
Variations
- Matcha: Sift 1 tbsp (5 g) matcha powder with the flour for a green tea version.
- Lemon: Add 1 tbsp of lemon zest to the batter and replace the vanilla with 1 tsp lemon extract.
- Chocolate: Replace 2 tbsp (16 g) of the flour with 2 tbsp (16 g) cocoa powder.
- No-cream-cheese: For a lighter, chiffon-like cake, substitute the cream cheese with 1 cup (240 ml) plain Greek yogurt (drained) and reduce the butter to 2 tbsp (30 g). The texture will be less creamy but still fluffy.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. It’s best eaten cold—do not reheat, as it will deflate and become rubbery. You can freeze the cake (wrapped tightly in plastic wrap and foil) for up to 1 month; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my cake crack on top?
Cracks usually happen from overbaking or a sudden temperature change. Always use a water bath, and cool the cake gradually in the oven with the door ajar. Also, don’t open the oven door during baking.
Can I use a regular cake pan instead of a springform?
Yes, but line it with parchment paper and leave extra overhang to lift the cake out. It’s harder to remove without a springform, so make sure to grease well.
Why is my cake too dense or rubbery?
This is usually from overmixing the batter after adding the egg whites, or from under-beating the whites. Fold gently and stop as soon as the batter is uniform.
Can I make this without a water bath?
You can, but the texture will be drier and more likely to crack. The water bath is key to the moist, soft crumb.
How do I know when it’s done?
The cake should be golden brown and a skewer inserted into the center should come out clean. The center will still wobble slightly—that’s normal. The internal temperature should read 200°F (93°C).
Can I use low-fat cream cheese?
Yes, but the cake will be less rich and slightly less tender. Full-fat cream cheese gives the best results.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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