Japanese cotton cheesecake, also known as "soufflé cheesecake," was created in the 1960s by a Japanese chef who blended Western cheesecake techniques with Japanese soufflé methods, resulting in a light, airy cake that reflects Japan’s love for delicate textures.

While the classic version is found nationwide, some regions add matcha powder for a green tea flavor or incorporate yuzu zest for a citrus twist, showcasing local ingredients while keeping the fluffy texture.

It is typically served chilled, sliced into small wedges, and enjoyed with a cup of green tea. Occasionally a dusting of powdered sugar or a drizzle of sweetened condensed milk is added for extra sweetness.

The cake is popular at tea parties, birthdays, and seasonal festivals such as cherry‑blossom viewing (hanami) because its light texture pairs well with the delicate atmosphere of these events.

Its hallmark is the ultra‑fluffy, soufflé‑like crumb achieved by folding whipped egg whites into a cream cheese batter and baking in a water bath, which sets it apart from denser, richer Japanese cheesecakes like "cheesecake with sweet red bean paste."

Authentic ingredients include cream cheese, unsalted butter, cake flour, cornstarch, eggs, sugar, and a touch of cream of tartar. Substitutes can be Neufchatel for cream cheese, all‑purpose flour (use slightly less), or lemon juice in place of cream of tartar.

It pairs nicely with a cup of matcha tea, a light fruit compote, or a side of sweet red bean paste, balancing the cake’s mild sweetness with complementary flavors.

Common errors include over‑mixing after folding, letting any yolk touch the egg whites, opening the oven during the high‑heat stage, and skipping the water bath, all of which can cause a dense texture or cracks.

The initial high temperature quickly sets the outer structure, while the lower temperature finishes cooking gently, preserving the airy interior and preventing the cake from collapsing or cracking.

Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before serving for the best texture.

The top should be lightly golden with a smooth, slightly domed surface. When gently shaken, the center will wobble a little, indicating the interior is still soft and fluffy.

The News with Kamera Jr. focuses on entertaining cooking tutorials that blend pop‑culture references with clear, step‑by‑step instructions, often highlighting challenging recipes like Japanese cotton cheesecake.

Kamera Jr. emphasizes the science behind techniques—such as the importance of folding and water‑bath baking—while keeping a light‑hearted, news‑style commentary, making complex Japanese desserts feel accessible to home bakers.

The channel is also popular for its tutorials on matcha tiramisu, mochi ice cream, and ramen broth basics, showcasing a range of traditional and modern Japanese dishes.