Japanese Cotton Cheesecake. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. Japanese cheesecake is very different from regular cheesecake.

JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE. It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. You can cook Japanese Cotton Cheesecake using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Japanese Cotton Cheesecake

1. It's 250 g of cream cheese (room temp).
2. You need 220 ml of heavy whipping cream.
3. Prepare 40 g of caster sugar (fine granulated sugar).
4. You need 6 of egg yolks.
5. It's 1 tsp of vanilla extract.
6. It's 1 tbs of lemon or orange zest.
7. You need 100 g of cake flour.
8. Prepare 40 g of corn starch.
9. It's 6 of egg whites.
10. You need 1/2 tsp of cream of tartar (or lemon juice).
11. Prepare 100 g of caster sugar.

Hi, thanks so much of sharing such details n wonderful Japanese cheese cake. The cheesecake turn out not cooked at all. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).

Japanese Cotton Cheesecake instructions

1. Preheat oven to 320F.
2. Lay parchment paper in 9in pan, optionally, lay it around the pan as well.
3. Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar.
4. When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside.
5. In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times.
6. Start boiling water for water bath.
7. Combine the flour into the egg yolk mixture.
8. Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form.
9. Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third..
10. Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size).
11. Bake at 390F for 18 minutes, until the top is slightly golden.
12. Reduce the heat to 285F for another 20-30minutes.
13. Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually.
14. Take the cake out, and cool rest of the way before refrigerating.
15. Dust with powdered sugar before serving..

Get Ready for the Best Japanese Cheesecake. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. A meringue is the secret to this light cheesecake. [Photographs: J. Kenji López-Alt] Love the flavor of cheesecake, but find it too rich? Then this lighter Japanese version is for you.