Introduction (Short)
Japanese Soufflé Cheesecake, often called Cotton Cheesecake, is a delicate fusion of classic cheesecake and airy soufflé. Light, jiggly, and melt-in-your-mouth soft, it offers a gentle sweetness and cloud-like texture that sets it apart from dense Western-style cheesecakes.
Ingredients
250 g (8.8 oz) cream cheese, softened
6 large eggs, separated
140 g fine granulated sugar, divided
60 g unsalted butter, melted
100 ml whole milk (or heavy cream for extra richness)
60 g cake flour, sifted
20 g cornstarch, sifted
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon cream of tartar
Pinch of salt
Instructions
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