YT Recipe

3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake)

3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) is a medium Japanese recipe that serves 8. 250 calories per serving. Recipe by ochikeron on YouTube.

Prep: 36 min | Cook: 60 min | Total: 1 hr 51 min

Cost: $6.05 total, $0.76 per serving

Ingredients

  • 200 g White Chocolate (high-quality, chopped)
  • 200 g Cream Cheese (room temperature, softened)
  • 4 large Eggs (separated; whites chilled, yolks at room temperature)
  • 1 tsp Vegetable Oil (to rub on parchment paper)
  • to taste Powdered Sugar (for dusting after cooling)

Instructions

  1. Separate Eggs

    Separate the eggs, placing the egg whites in a large bowl and the yolks in a separate bowl. Chill the whites in the refrigerator until ready to use.

    Time: PT5M

  2. Preheat Oven

    Preheat the oven. This will take about six minutes.

    Time: PT6M

    Temperature: 160°C

  3. Melt White Chocolate

    Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler) and melt, stirring until smooth.

    Time: PT5M

  4. Whip Egg Whites

    Using an electric mixer, whip the chilled egg whites until firm peaks form. Test by turning the bowl upside‑down; the whites should hold their shape.

    Time: PT5M

  5. Combine Chocolate and Cream Cheese

    Add the cream cheese to the melted white chocolate and continue stirring over the double boiler until fully incorporated and smooth.

    Time: PT3M

  6. Add Egg Yolks

    Remove the bowl from the heat and whisk in the egg yolks until the mixture is uniform.

    Time: PT2M

  7. Fold in First Portion of Meringue

    Add about one‑third of the whipped egg whites to the chocolate‑cream cheese batter and fold gently until just combined.

    Time: PT3M

  8. Fold in Remaining Meringue

    Add the remaining meringue in two batches, folding each time until the batter is smooth and no white streaks remain.

    Time: PT2M

  9. Prepare the Pan

    Rub a thin layer of vegetable oil onto parchment paper, then line the springform pan with the oiled parchment. This helps the cake slide out as it shrinks.

    Time: PT2M

  10. Transfer Batter

    Pour the batter into the prepared pan, then gently tap the pan on the counter to release large air bubbles.

    Time: PT1M

  11. Set Up Water Bath

    Place the cake pan on a baking sheet and pour hot water onto the sheet until it reaches about 1 inch up the side of the pan.

    Time: PT2M

  12. Bake – First Stage

    Bake the cheesecake for 30 minutes at 160°C.

    Time: PT30M

    Temperature: 160°C

  13. Bake – Second Stage

    Reduce the oven temperature to 150°C and bake for an additional 15 minutes.

    Time: PT15M

    Temperature: 150°C

  14. Bake – Third Stage

    Reduce the temperature again to 130°C and bake for a final 15 minutes.

    Time: PT15M

    Temperature: 130°C

  15. Cool

    Remove the pan from the water bath, let it sit for a few minutes, then transfer the cake to a wire rack to cool completely (about 30 minutes).

    Time: PT30M

  16. Dust and Serve

    Once fully cooled, dust the top with powdered sugar if desired, slice, and serve.

    Time: PT2M

Nutrition Facts

Calories
250
Protein
5 g
Carbohydrates
20 g
Fat
15 g
Fiber
0 g

Dietary info: Vegetarian, Gluten-Free

Allergens: Eggs, Dairy, Soy

Last updated: April 18, 2026

Amazon Associates

Amazon Associates PartnerTrusted

As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.

3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake)

Recipe by ochikeron

A light, fluffy Japanese cotton cheesecake made with just three main ingredients—white chocolate, cream cheese, and eggs. The cake is baked in a water bath to achieve its signature airy texture and is finished with a dusting of powdered sugar.

MediumJapaneseServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
1h
Prep
1h 8m
Cook
15m
Cleanup
2h 23m
Total

Cost Breakdown

$6.05
Total cost
$0.76
Per serving

Critical Success Points

  • • Separate Eggs
  • • Melt White Chocolate
  • • Whip Egg Whites
  • • Combine Chocolate and Cream Cheese
  • • Prepare the Pan
  • • Set Up Water Bath
  • • Bake – First Stage

Safety Warnings

  • • Hot water bath can cause burns; handle with oven mitts.
  • • Do not over‑beat egg whites, which can become grainy and collapse.
  • • Use caution when removing the hot pan from the oven.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Japanese Cotton Cheesecake in Japanese cuisine?

A

Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, was popularized in the 1990s in Japan as a lighter alternative to dense Western cheesecakes. Its airy texture reflects the Japanese preference for delicate, melt‑in‑the‑mouth desserts.

cultural
Q

What are the traditional regional variations of Japanese Cotton Cheesecake within Japan?

A

While the classic version uses cream cheese and white chocolate, some regions add matcha powder for a green tea flavor or incorporate yuzu zest for a citrus twist. The basic technique of a water‑bath bake remains the same across variations.

cultural
Q

How is Japanese Cotton Cheesecake traditionally served in Japan?

A

It is typically served chilled, sliced into small squares, and dusted lightly with powdered sugar. It may also be accompanied by fresh berries or a drizzle of sweetened condensed milk.

cultural
Q

What occasions or celebrations is Japanese Cotton Cheesecake traditionally associated with in Japanese culture?

A

The light, elegant texture makes it popular for tea‑time gatherings, birthday celebrations, and seasonal festivals such as cherry‑blossom viewing parties where a delicate dessert is preferred.

cultural
Q

What other Japanese desserts pair well with Japanese Cotton Cheesecake?

A

It pairs nicely with matcha ice cream, red bean paste, or a side of fresh seasonal fruit like strawberries and kiwi, creating a balanced sweet and refreshing palate.

cultural
Q

What makes Japanese Cotton Cheesecake special or unique in Japanese dessert cuisine?

A

Its hallmark is the ultra‑fluffy, souffle‑like crumb achieved by folding whipped egg whites into a cream cheese batter and baking in a water bath, setting it apart from denser Western cheesecakes.

cultural
Q

What are the most common mistakes to avoid when making Japanese Cotton Cheesecake?

A

Common errors include over‑mixing the batter, which deflates the air; opening the oven too early, causing cracks; and using a water bath that is too shallow, leading to uneven baking.

technical
Q

Why does this Japanese Cotton Cheesecake recipe use a three‑stage temperature bake instead of a single temperature?

A

The initial high temperature sets the structure quickly, while the gradual reduction prevents the top from cracking and allows the interior to stay moist and airy, resulting in the characteristic soft crumb.

technical
Q

Can I make Japanese Cotton Cheesecake ahead of time and how should I store it?

A

Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate it covered. Bring it to room temperature before serving for the best texture.

technical
Q

What does the YouTube channel ochikeron specialize in?

A

The YouTube channel ochikeron focuses on simple, minimalist cooking tutorials that often use a limited number of ingredients to create impressive, visually appealing dishes.

channel
Q

How does the YouTube channel ochikeron's approach to Japanese cooking differ from other Japanese cooking channels?

A

ochikeron emphasizes ultra‑minimalist recipes, often reducing traditional dishes to three or four core ingredients while still preserving authentic flavors, whereas many other channels include more elaborate ingredient lists and techniques.

channel
More like this:Japanese RecipesDessert RecipesMore by ochikeron

You Might Also Like

Similar recipes converted from YouTube cooking videos

日本名店配方公開 流心巴斯克芝士蛋糕┃Lava Basque Cheesecake, Famous Japanese shop's recipe
38

日本名店配方公開 流心巴斯克芝士蛋糕┃Lava Basque Cheesecake, Famous Japanese shop's recipe

A stunningly creamy, slightly burnt Basque cheesecake with a molten, lava‑like center. The recipe uses simple ingredients, a high‑heat bake, and a parchment‑paper lining to achieve the signature dark amber crust and soft, flowing heart.

52 minServes 8$8
Spanish (Basque)
3-Ingredient Keto Cheesecake Pudding (High Protein Hack!)
18

3-Ingredient Keto Cheesecake Pudding (High Protein Hack!)

A high‑protein, low‑carb cheesecake‑style pudding made with full‑fat cottage cheese, Keto Chow flavor powders and whey protein. The creamy mixture is chilled, then stuffed into low‑carb taco shells and air‑fried for a crunchy, handheld dessert pudding pie.

33 minServes 2$60
American
2-INGREDIENT JAPANESE YOGURT CHEESECAKE✨
12

2-INGREDIENT JAPANESE YOGURT CHEESECAKE✨

A plant‑based take on the viral Japanese yogurt cheesecake that uses only high‑protein Greek soy yogurt, a drizzle of agave, and Biscoff cookies. The acidity of the soy yogurt and the sweet, buttery crumbs create a creamy, cheesecake‑like texture without any dairy. Chill overnight for the perfect slice.

25 minServes 6$7
Japanese
EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)
22

EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)

A light, airy, and creamy Japanese-style cheesecake inspired by Uncle Rikuro's famous Osaka jiggly cheesecake. The recipe uses a gentle folding technique and a water‑bath bake to achieve a cloud‑like texture that wobbles when the plate is tilted.

2 hrsServes 6$7
Japanese
Japanese Souffle Cheesecake [Super Fluffy & Jiggly]
15

Japanese Souffle Cheesecake [Super Fluffy & Jiggly]

A light, airy Japanese-style soufflé cheesecake that melts in your mouth. This recipe uses a gentle water‑bath bake and a two‑stage low‑temperature method to achieve the signature fluffy texture.

2 hrs 40 minServes 6$5
Japanese
Japanese Souffle Cheesecake
3

Japanese Souffle Cheesecake

A light and fluffy vanilla sponge cake made with a blend of all‑purpose and banana flour. The cake is baked at a high temperature for a golden crust, then finished at a lower temperature for a tender crumb. Perfect for tea time or as a base for frosting.

2 hrs 5 minServes 8$19
Ethiopian-inspired
DIY JIGGLY Japanese Cotton CHEESECAKE Recipe
2

DIY JIGGLY Japanese Cotton CHEESECAKE Recipe

A fluffy, tall Japanese-style cheesecake that jiggles like a cloud. This recipe follows Emmy's tested method using a water‑bath, 13 eggs, and a delicate folding technique for a light, airy texture.

2 hrs 45 minServes 8$8
Japanese
No Fail! Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!
8

No Fail! Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

A light, airy Japanese cotton cheesecake that’s a perfect blend of sponge cake and cheesecake. Moist, fluffy, and only mildly sweet, this baked dessert uses a water bath and gently folded egg whites for a cloud‑like texture.

3 hrs 5 minServes 8$6
Japanese
🔥 Trending Recipes← All Recipes