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–+ servings
Cheesecake on wooden board with towel underneath

Japanese Cotton Cheesecake

Safira
A recipe for cotton soft, creamy melt in the mouth, light jiggly Japanese Cotton Cheesecake. Also known as Souffle Cheesecake or Baked Cheesecake, this is a delicious and easy to make Cheesecake.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 7 hours
Total Time 7 hours 50 minutes
Course Baking/Dessert
Cuisine Japanese
Servings 8
Calories 295 kcal

Ingredients
  

  • 5 large Eggs Eggs and Yolks Seperated
  • 230 g Cream Cheese
  • 110 g Sour Cream or Double Cream or Creme Fraiche
  • 45 g Unsalted Butter
  • 1 tsp Lime Juice and Zest or Lemon
  • 1 tsp Vanilla Extract
  • 115 g Caster Sugar
  • 50 g Plain Flour
  • 10 g Cornflour
  • Pinch Salt

Instructions
 

  • Preheat the oven to 200 °C/GM 6.
  • Place the rack in the centre of the oven. Line the bottom of the tin or grease throughly. Don't line/grease the sides.
  • Pop cream cheese in a heatproof bowl over a pan of simmering water. Melt until silky smooth then whisk in sour cream and butter. Turn off heat and add lime or lemon zest/juice, vanilla, egg yolks and 2 tbsp of the sugar. Sieve the Plain Flour/Corn Flour and salt and fold in gently.
  • Whisk egg whites on medium until they leave a trail in the whites. Add remaining sugar slowly and whisk until it is all incorporated. Continue to whisk for another 30 seconds until soft foamy peaks form. Pour some of the mixture into the cream cheese mix and fold through, then add the remaining mix in too. Adding slowly and gently.
  • Pour batter into prepared cake tin. 
  • Place into a larger roasting tin that is a similar height to the cheesecake tin.
  • Place in oven and fill largest tin with water that comes up 1/4 way up the side of the cheesecake tin.
  • Bake for 35 - 40 minutes or until golden brown.  
  • Turn the oven off and open the door slightly. Leave the cheesecake in the oven to cool for a further 2 hours. It will deflate a little during this time. 
  • Remove from the oven and take the cheesecake tin out of the larger tin. Leave to rest on a cooling rack for another 2 hours where it will deflate a little further.
  • Remove Cheesecake from tine carefully, then place in the fridge for another 3 hours to cool completely. Dust over some icing sugar before serving.

Notes

Cooling down slowly

Once the baking time is done, leave the oven door slightly ajar so it can cool down slowly for 2 hours. This stage is crucial. If you take it out too soon, the cheesecake can crack. The height will reduce considerably during this time. 
Cool it down further on a wire rack and then in the fridge before cutting. Don't be tempted to cut it too soon. 

Tips and Additions

Many people brush the cheesecake with apricot jam which adds sweetness but it also used to give a shiny appearance.
Some people pour a  flavoured syrup over the top.
Some add elaborate icing sugar template designs to the top which look so pretty, but I wanted to keep the cheesecake simple. I think it looks quite bold just the way it is.
Add 3/4 tsp Ground Cardamom to the cake batter and the Zest of 1 Lime. I tried it and it was AMAZING!
Some people bake this at a really low temperature for an extra jiggly version. I have one coming soon. :)

Storage Instructions

This cheesecake keeps really well in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 295kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 167mgSodium: 149mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 781IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword Cotton Cheesecake, Japanese Cotton Cheesecake, Souffle Cheesecake
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