Light and Airy Japanese Cheesecake: A Soufflé Delight

Explore the delicate texture of Japanese cheesecake, known for its airy, cotton-like consistency that sets it apart from its denser American counterpart. This “soufflé cheesecake” or “cotton cheesecake” is celebrated for its unique shape and fluffy texture, making it a less sweet but incredibly satisfying dessert. Learn how to create this exquisite treat at home with simple ingredients and achieve a dessert that’s as visually appealing as it is delicious.

Servings: 12

Total Cooking Time: 2 hours

Ingredients:

• Cream cheese: 8.5 oz (240 g)
• Cottage cheese: 10.5 oz (300 g) with 18% fat
• Eggs: 6
• Sugar: 4.2 oz (120 g)
• Milk: 4.2 oz (120 mL)
• Butter: 2.1 oz (60 g) + extra for greasing
• All-purpose flour: 1.8 oz (50 g)
• Cornstarch: 1 oz (30 g)
• Lemon juice: 1 tsp (5 mL)

For serving:

• Powdered sugar
• Berries (such as strawberries, blueberries)
• Fresh mint leaves

Step-by-Step Cooking Instructions:

Preheat the oven and prepare the pan:

1. Preheat your oven to 392°F (200°C).
2. Line an 18 cm (7 inches) round baking pan with parchment paper and grease the sides with butter.

Prepare the batter:

1. Separate the egg yolks from the whites.
2. Sift the flour and cornstarch together.
3. In a bowl, blend the sifted powders with milk using a mixer to remove any lumps.
4. In another bowl, cream together the butter and 30 g of sugar. Mix in the cream cheese. Gradually add egg yolks, blending well after each addition. Stir in the milk mixture until smooth.

Make the meringue:

1. In a large bowl, beat the egg whites with lemon juice until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks develop.
2. Gently fold the meringue into the cheese mixture in three batches, being careful not to deflate the mixture.

Bake the cheesecake:

1. Pour the batter into the prepared pan.
2. Place the pan in a larger baking dish filled with hot water halfway up the sides of the cheesecake pan.
3. Bake for 15 minutes at 392°F (200°C), then reduce the temperature to 284°F (140°C) and bake for another 30 minutes.
4. Turn off the oven and let the cheesecake sit inside for an additional 30 minutes.

Cool and serve:

1. Carefully remove the cheesecake from the pan and peel off the parchment. Chill in the fridge.
2. Before serving, sprinkle with powdered sugar, garnish with fresh berries and mint leaves, and slice using a hot, damp knife for clean cuts.

Useful Tips:

• To prevent cracking, avoid over-mixing the batter and ensure that the cottage cheese is not too moist; drain it if necessary.
• Japanese cheesecake is best served without sauce to enjoy its subtle flavors, but it can be decorated with fresh berries, fruit slices, or edible flowers for a festive touch.

Fun Fact:

Japanese cheesecake is believed to have been inspired by the German “Käsekuchen” and has become a popular street food in Japan, often enjoyed as a delicious alternative to traditional snacks.