Prep time: 25 mins | Servings: 8
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 6 Points
Protein: 7g
Net Carbs: 14g
Fat: 12g
Calories: 210 kcal
Description
Light as air, cloud-like, and wonderfully delicate, this Japanese Cotton Cheesecake (Soufflé Cheesecake) is a true baking masterpiece! Combining a rich cream cheese batter with gently whipped egg whites creates a melt-in-your-mouth texture that is less dense than traditional cheesecake yet incredibly satisfying. Finished with a light dusting of powdered sugar, it makes an unforgettable dessert for any occasion.
Anti-Inflammatory Highlights
Whole Eggs & Dairy: Provide high-quality, bioavailable protein, essential amino acids, and vital nutrients like choline to support cellular repair and metabolic health.
Pure Vanilla Extract: Contains natural antioxidant compounds that help combat oxidative stress and promote overall well-being.
Ingredients
For the Cheese Batter:
250 g cream cheese, softened
50 g unsalted butter
100 ml whole milk
6 large egg yolks
60 g all-purpose flour
20 g cornstarch
1 teaspoon vanilla extract
A pinch of salt
For the Meringue:
6 large egg whites
1/4 teaspoon cream of tartar
90 g granulated sugar
Instructions
1. Prep the Oven & Pan: Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom and sides with parchment paper (letting the paper rise an inch or two above the rim for support). Place a larger roasting pan filled with boiling water inside the oven to create a water bath.
2. Melt Cheese & Butter: In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened cream cheese, unsalted butter, and whole milk. Stir gently until completely smooth and melted. Remove from heat and let cool slightly.
3. Add Yolks & Flour: Whisk the large egg yolks one at a time into the warm cheese mixture, followed by the vanilla extract. Sift in the all-purpose flour, cornstarch, and salt, mixing gently until completely smooth. Set aside.
4. Whip the Meringue: In a clean, dry bowl, beat the large egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar a little at a time, continuing to whip until glossy, stiff peaks form.
5. Fold Gently: Gently fold one-third of the meringue into the cheese batter to lighten it, then fold in the remaining meringue in two batches using a spatula, taking care not to deflate the air bubbles.
6. Bake in Water Bath: Pour the batter into your prepared cake pan, smoothing the top. Tap the pan gently on the counter to release any trapped air bubbles. Place the cake pan inside the preheated water bath in the oven.
7. Bake & Cool: Bake at 325°F (160°C) for 25 minutes, then reduce the temperature to 285°F (140°C) and bake for an additional 45 to 50 minutes until the cake has risen and is golden brown. Turn off the oven and leave the cheesecake inside with the door slightly cracked for 20 minutes to prevent shrinking.
8. Chill & Serve: Remove from the pan, peel off the parchment paper, dust with powdered sugar, and slice to serve!