Japanese Cotton Cheesecake

Japanese Cotton Cheesecake recipe videos

Japanese Cotton Cheesecake, also known as 'soufflé cheesecake,' is a light, fluffy dessert that combines the creamy richness of cheesecake with the airy texture of a sponge cake. It's made with cream cheese, eggs, sugar, and a small amount of flour, and is steamed or baked in a water bath to achieve its signature jiggly, cloud-like consistency. Originating in Japan, it has become a beloved treat across Asia and in many Western bakeries.

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🍽️ Nutrition at a glance

This dessert is high in fat and carbohydrates due to its cream cheese and sugar content, but it's relatively lower in protein compared to traditional cheesecakes. A typical slice (about 100g) provides roughly 250-300 calories, along with some calcium from the dairy and B vitamins from the eggs.

Nutrition breakdown

Calories	270 kcal
Protein	6.5 g
Carbs	28 g
Fat	15 g
Fiber	0.3 g
Sugar	18 g
Sodium	220 mg
Calcium	80 mg
Iron	0.8 mg
Potassium	130 mg
Vitamin A	150 µg
Vitamin B12	0.4 µg
Vitamin D	1.2 µg
Phosphorus	110 mg
Selenium	10 µg

Per 1 slice (100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a Japanese innovation in Western-style desserts, emphasizing a delicate, melt-in-your-mouth texture that contrasts with denser American or European cheesecakes. Nutritionally, its steaming method and egg-white-heavy batter make it a lighter option, though it's still an indulgent treat.