Jiggly Japanese Cheesecake Recipe

If you have a sweet tooth but want something uniquely light and delightfully fluffy, this Jiggly Japanese Cheesecake Recipe will quickly become your new favorite. Unlike traditional cheesecakes that are dense and rich, this one wobbles with a cloud-like softness that melts in your mouth. It’s a harmonious blend of cream cheese, softly whipped meringue, and a gentle sweetness that results in a cake that’s as pleasing to the eyes as it is to the palate. Every bite feels like a delicate hug, making it perfect for those special moments or whenever you need a comforting treat.

Ingredients You’ll Need

With just a handful of essential ingredients, this Jiggly Japanese Cheesecake Recipe is surprisingly simple to put together. Each component plays a crucial role in achieving that signature airy texture and subtle sweetness, from the creamy cheese to the tender flour base.

• Cream cheese (226 g, full fat Philadelphia): Provides the rich, creamy foundation and the signature tangy flavor.
• Unsalted butter (55 g): Adds smoothness and a subtle richness without overpowering the cake.
• Whole milk (120 g): Helps create a silky batter and balances the cream cheese’s density.
• All purpose flour (40 g, low protein type preferred): Gives structure without weighing down the cake, best with soft pastry flour.
• Corn starch (15 g): Lightens the texture and contributes to the gentle crumb.
• Pinch of salt: Enhances all the subtle flavors harmoniously.
• Eggs (5 medium, separated): The yolks enrich the batter while the whites whipped to meringue create the remarkable jiggle.
• Granulated sugar (75 g, superfine preferred): Sweetens delicately; superfine sugar dissolves quickly for a smooth meringue.

How to Make Jiggly Japanese Cheesecake Recipe

Step 1: Prep Your Pan and Oven

Start by lining an 8-inch round cake pan with parchment paper to prevent sticking. Preheat your oven to 150°C (300°F) and set up a water bath with water filled halfway up your pan’s sides. This steamy environment is essential for even baking and that iconic jiggly texture.

Step 2: Protect Against Water Leaks

If using a loose-base pan, carefully wrap it in aluminum foil to keep water from seeping into the cheesecake. This little step keeps your cake’s texture perfect and avoids soggy spots.

Step 3: Prepare Your Sugar and Eggs

For best results, pulse your granulated sugar in a blender to make it superfine if it’s coarse. Then separate your eggs; yolks and whites will be used individually to create both richness and lightness.

Step 4: Make the Cream Cheese Mixture

Gently heat cream cheese, butter, and milk in a saucepan over low heat while stirring continuously until completely smooth. This warm mixture is the base that will support the fluffy texture.

Step 5: Mix Dry Ingredients In

Sift together cornstarch, salt, and flour to avoid lumps, then mix them into the cream cheese base until you get a smooth batter barreling with promise.

Step 6: Add Egg Yolks

One by one, incorporate the egg yolks into the batter, mixing thoroughly after each addition to maintain homogeneity and richness.

Step 7: Whip the Meringue

Start whipping egg whites on low speed. Gradually add sugar tablespoon by tablespoon and increase speed until soft peaks form, giving the cheesecake its famous airy bounce.

Step 8: Fold in the Meringue

Gently fold the whipped egg whites into the cream cheese batter using a rubber spatula. Take care to keep the mixture light and fluffy—this is what creates the signature jiggle.

Step 9: Bake in the Water Bath

Pour batter into your prepared pan and place it in the water bath inside your oven. Bake at 150°C (300°F) for 30 minutes with the door closed to set the base, then for 20 more minutes with the door slightly open for gradual browning, and finally another 20 minutes closed to finish baking. Use a digital thermometer if you can for precision.

Step 10: Look for the Golden Brown Jiggle

Watch carefully as the top turns golden brown without burning and the cake jiggles slightly at the center to know it’s perfectly done. This gentle rise is a reliable indicator that you nailed the texture.

Step 11: The Perfect Takeout Moment

Experiment a bit with your oven to perfect this timing. Ideally, the cheesecake will be soft yet springy when you gently press its surface, with a hint of a jiggle still visible.

Step 12: Cool and Flip

Once baked, remove the cake from the oven, then invert it onto a plate and flip it back onto another plate to keep its beautiful shape intact. This flipping technique helps prevent cracks and keeps the surface smooth and inviting.

Step 13: Serve Fresh and Enjoy

Serve this Jiggly Japanese Cheesecake Recipe warm to savor its soft, delicate texture at its best. If you have leftovers, refrigerate and consume within 2–3 days to enjoy the freshest experience possible.

How to Serve Jiggly Japanese Cheesecake Recipe

Garnishes

A light dusting of powdered sugar or a few fresh berries complements this cheesecake beautifully. A drizzle of berry coulis or a touch of whipped cream will add a pop of flavor without overpowering the softness.

Side Dishes

This dessert pairs well with cup of green tea or lightly brewed coffee, balancing the sweetness and cleansing the palate so you can enjoy every delightful bite. Fresh, tangy fruit salad also makes for a refreshing accompaniment.

Creative Ways to Present

Try serving the cake in individual glass jars layered with fruit compote or whipped cream for a charming single-serve experience. Another fun twist is to create mini cheesecakes by dividing the batter into muffin tins lined with parchment paper or cupcake liners.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days as its dreamy texture begins to firm up and lose a bit of its jiggly charm over time.

Freezing

While you can freeze this cheesecake, keep in mind that the airy texture may change slightly after thawing. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw slowly in the refrigerator for the best results.

Reheating

To revive the delightful softness, warm slices gently in a low-temperature oven for a few minutes or microwave in short bursts at low power. Avoid overheating to keep the delicate jiggle intact.

FAQs

What makes this cheesecake ‘jiggly’?

The secret lies in the whipped egg whites folded into the cream cheese batter and the gentle baking process using a water bath, which creates that signature light and wobbly texture.

Can I use a regular cake pan instead of a water bath?

Using a water bath is highly recommended as it provides steam that prevents cracks and ensures the cheesecake cooks evenly with its unique jiggle.

Is it necessary to separate the eggs?

Yes, separating eggs allows you to whip the egg whites separately into a meringue, which gives the cheesecake its airy volume and softness.

How do I store leftovers without losing the texture?

Keep leftovers in an airtight container in the fridge and consume within a few days. The texture is best fresh, but careful refrigeration will keep it enjoyable.

Can I make this cheesecake gluten-free?

You can substitute the flour with a gluten-free alternative such as rice flour or a gluten-free blend, but results may vary slightly in texture.

Final Thoughts

This Jiggly Japanese Cheesecake Recipe is a truly delightful treat that brings an impressive yet approachable elegance to your dessert rotation. Its delicate, airy texture and subtle tang make it a joy to bake and share. Trust me, once you try it, you’ll find yourself swooning over how something so soft can carry so much flavor and character. Give it a try—you’re going to love the magic of that gentle jiggle!

Jiggly Japanese Cheesecake Recipe

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This Jiggly Japanese Cheesecake is a light, fluffy, and airy dessert with a delicate texture that jiggles when moved. Made with cream cheese, eggs, and a gentle baking technique involving a water bath, this cheesecake combines a rich, creamy flavor with a soft, cloud-like consistency. Perfect for a unique twist on traditional cheesecake, it’s best enjoyed fresh and warm.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Cake Base

• 226 g Cream cheese (full fat Philadelphia)
• 55 g Unsalted butter
• 120 g Whole milk
• 40 g All purpose flour (low protein content flour e.g. pastry flour is ideal)
• 15 g Corn starch
• Pinch of salt

Meringue

• 5 medium Eggs (yolk and white separated)
• 75 g Granulated sugar (superfine sugar is ideal)

Instructions

1. Prepare Oven and Pan: Line a 20 cm (8-inch) round cake pan with parchment paper. Preheat the oven to 150°C (300°F) and prepare a water bath by placing a tray with hot water inside the oven. The water should come about halfway up the sides of the cake pan to ensure even baking and prevent cracking.
2. Wrap Pan if Loose-bottomed: If using a loose-base cake pan, wrap the outside thoroughly with aluminum foil to prevent water from leaking into the cheesecake batter during baking.
3. Prepare Ingredients: If your granulated sugar is coarse, pulse it briefly in a blender to make superfine sugar for better meringue stability. Separate the eggs into yolks and whites carefully.
4. Make Cream Cheese Mixture: In a saucepan over low heat, combine the cream cheese, unsalted butter, and whole milk. Stir continuously until completely smooth and melted, then remove from heat to prevent cooking the eggs prematurely.
5. Sift Dry Ingredients: Sift together cornstarch, all-purpose flour, and a pinch of salt. Add these dry ingredients into the warm cream cheese mixture and stir until the batter is smooth and lump-free.
6. Add Egg Yolks: Add the separated egg yolks one at a time into the cream cheese batter, mixing thoroughly after each addition to maintain an even, smooth texture.
7. Whip Egg Whites: Using a stand or hand mixer, start whipping the egg whites on low speed. Gradually add the superfine sugar, about one tablespoon at a time, increasing the speed as you go, until soft peaks form. This step ensures a stable, airy meringue.
8. Fold Meringue into Batter: Gently fold the whipped egg whites into the cream cheese mixture using a rubber spatula. Perform this carefully to keep the batter light and fluffy without deflating the meringue.
9. Pour and Bake: Pour the combined batter into the prepared cake pan. Place the pan into the water bath inside the oven. Bake at 150°C (300°F) for 30 minutes with the oven door closed.
10. Continue Baking with Door Slightly Open: After 30 minutes, slightly open the oven door and continue baking for another 20 minutes at the same temperature. This gradual exposure helps avoid cracking and promotes even baking.
11. Final Baking Phase: Close the oven door again and bake for an additional 20 minutes at 150°C (300°F). Use a digital oven thermometer if possible to maintain accurate temperature.
12. Check for Doneness: The cheesecake should be golden-brown on top, slightly jiggly in the center, and soft and springy to the touch. These indicators mean the cake is perfectly baked without cracking.
13. Remove and Cool: Carefully remove the cheesecake from the oven. If desired, flip the cake gently onto a plate and then flip it back onto another plate to preserve its shape and presentation.
14. Serve and Store: Serve the Japanese cheesecake immediately while it is warm and jiggly for the best texture and flavor. Store any leftovers in the refrigerator for 2–3 days; however, the airy texture is best enjoyed fresh.

Notes

• Using a water bath is critical to baking this cheesecake evenly and avoiding cracks.
• Superfine sugar helps stabilize the meringue for a light, airy texture.
• Folding the egg whites carefully is essential to maintain the cake’s fluffiness.
• Baking with the oven door slightly open helps regulate moisture and prevent cracking.
• Allow the cheesecake to cool slightly before serving to enhance its jiggly but set texture.
• The cheesecake is best eaten fresh as leftovers tend to lose their airy consistency.