🍰 1. Japanese Cotton (Soufflé) Cheesecake
Texture: Jiggly, airy, melts in your mouth
Difficulty: Medium
Serves: 8
Ingredients
Cheesecake Batter
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8 oz (225g) cream cheese, softened
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4 tbsp (60g) butter
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1/3 cup (80ml) milk
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1/2 cup (100g) sugar, divided
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5 large eggs, separated
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1/2 cup (60g) cake flour
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2 tbsp cornstarch
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1 tsp lemon juice
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1 tsp vanilla extract
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1/4 tsp salt
Water Bath
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Hot water for baking pan
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Parchment paper
Instructions (Concise & Fail-Proof)
1. Prep
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Preheat oven to 315°F (160°C).
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Line an 8-inch round pan with parchment.
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Prepare a water bath: place the cake pan inside a larger pan.
2. Make the base
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Melt cream cheese, butter, and milk together over low heat until smooth.
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Remove from heat. Whisk in flour + cornstarch, then add egg yolks, lemon juice, vanilla, and half the sugar.
3. Make the meringue
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Beat egg whites + salt, slowly adding the remaining sugar until soft, glossy peaks form (NOT stiff).
4. Combine
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Gently fold meringue into the batter in 3 additions — keep airy.
5. Bake
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Pour into the cake pan.
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Pour hot water into the large pan to halfway up the sides.
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Bake 55–70 minutes until the top is lightly golden and the center jiggles slightly.
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Turn oven off, leave cheesecake inside 15 minutes to prevent collapse.
6. Cool
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Remove from pan, cool fully, and refrigerate 4+ hours for best texture.
🎂 2. Classic Chiffon Cake (super fluffy)
Texture: Light, tall, springy
Difficulty: Easy/Medium
Pan: 10-inch tube pan (ungreased)
Serves: 10–12
Ingredients
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2 1/4 cups (280g) cake flour
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1 1/2 cups (300g) sugar, divided
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup (120ml) vegetable oil
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7 large eggs, separated
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3/4 cup (180ml) water or milk
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1 tbsp vanilla extract (or lemon juice)
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1/2 tsp cream of tartar or 1 tsp lemon juice
Instructions
1. Mix the base
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Whisk cake flour, 1 cup sugar, baking powder, and salt.
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Add oil, egg yolks, water/milk, and vanilla. Whisk until smooth.
2. Make the meringue
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Beat egg whites + cream of tartar.
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Slowly add remaining 1/2 cup sugar until glossy stiff peaks form.
3. Fold
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Gently fold meringue into batter in 3 additions.
4. Bake
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Pour into ungreased tube pan.
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Bake at 325°F (165°C) for 50–60 minutes until springy.
5. Cool upside down
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Flip pan upside down immediately (using center tube).
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Cool completely before removing.
💡 Tips for Both Cakes
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Use cake flour for soft texture.
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Avoid overbeating meringue — soft to medium peaks for cheesecake, stiff for chiffon.
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Fold gently with a spatula to keep the batter airy.
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For Japanese cheesecake, keeping the water bath stable prevents cracks.
If you want, I can give you:
🍋 Lemon Chiffon Cake
🍫 Chocolate Japanese Cheesecake
🍓 Strawberry-Glazed Chiffon Cake
