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Jiggly Japanese Cheesecake Recipe

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4.2 from 14 reviews

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.

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.

Find it online: https://bitezly.com/jiggly-japanese-cheesecake-recipe/