Fluffy, Dreamy Japanese Cheesecake Recipe That Jiggles

Crafting a dreamy jiggly Japanese cheesecake requires precision and passion that will delight your senses.

Soft clouds of baked goodness emerge from careful mixing techniques passed down through generations.

Whisked egg whites create an incredible texture unlike traditional dense desserts.

Light as air and melting smoothly, this treat surprises everyone who tastes it.

Precise temperature control matters more than complicated ingredients in achieving perfect wobble.

Professional bakers know subtle techniques make extraordinary differences in texture and taste.

You might fall in love with how easily this delicate dessert comes together.

One bite promises to transport you straight to a charming tokyo bakery.

Fluffy Jiggly Japanese Cheesecake That’s Light as Air

• This Japanese cheesecake breaks down complex steps into manageable tasks, making it approachable for home bakers of all skill levels.
• The recipe delivers an incredibly light and airy dessert that wobbles like a cloud, offering a delightful contrast to traditional dense cheesecakes.
• Impress friends and family with a professional-looking dessert that looks complicated but is surprisingly straightforward to make, perfect for special gatherings or weekend treats.
• Adaptable recipe allows for simple flavor variations by adding different extracts or garnishes, letting you put a personal spin on this classic Japanese dessert.

Ingredients for Fluffy Jiggly Japanese Cheesecake

• Cream Cheese: A smooth and rich base that provides the signature creamy texture of the Japanese cheesecake.
• Butter: Adds richness and helps create a tender cake structure.
• Milk: Softens the batter and enhances the overall moisture of the cake.

• All-Purpose Flour, Cornstarch: Together they provide structure and lightness to the delicate cheesecake.

• Egg Yolks, Egg Whites: The yolks add richness and color, while the whipped whites create the signature fluffy and airy texture of the cake.
• Granulated Sugar: Sweetens the cake and helps stabilize the egg white foam.

• Vanilla Extract: Adds a warm, sweet aromatic flavor to the cheesecake.
• Lemon Juice: Provides a subtle brightness and helps balance the richness of the cream cheese.

Make a Fluffy Jiggly Japanese Cheesecake at Home

Step 1: Prepare Baking Setup

Warm up your oven to 320F.

Grab an 8-inch springform pan and coat it with a light butter layer.

Spread parchment paper across the bottom for easy cake removal.

Step 2: Create Creamy Base Mixture

Set up a double boiler with simmering water.

• Cream cheese
• Butter

Stir in milk and remove from heat once everything transforms into a smooth liquid.

Step 3: Whip Gorgeous Egg Yolk Blend

• Egg yolks
• Sugar
• Lemon juice
• Vanilla extract

Whisk until the mixture becomes thick and turns a pale yellow.

Pour in the melted cream cheese mixture and blend until silky smooth.

Step 4: Incorporate Dry Ingredients

• Flour
• Cornstarch

Fold these powdery ingredients into the batter, ensuring no lumps remain.

Step 5: Whip Magical Egg White Clouds

Beat egg whites until soft peaks form.

Gradually sprinkle remaining sugar while continuing to whip until stiff, glossy peaks develop.

Step 6: Fold Delicate Mixture

Gently fold egg white clouds into the yolk mixture.

Use a careful lifting motion to maintain airiness, adding in three separate additions.

Step 7: Prepare Water Bath Technique

Pour batter into prepared pan.

Tap pan gently to release any hidden air bubbles.

Place pan inside a larger roasting dish.

Fill surrounding area with hot water to create a steamy bath.

Step 8: Bake to Perfection

Slide into preheated oven.

Bake for 60-70 minutes until the top turns golden brown.

The center should have a gentle jiggle when lightly shaken.

Step 9: Cool and Rest

Turn off oven.

Crack the door open and let cake rest inside for one hour.

Remove and cool completely at room temperature.

Refrigerate for minimum 4 hours before serving.

Helpful Tips for Japanese Cheesecake Texture

• Avoid overmixing the batter and be gentle when folding egg whites to maintain a smooth, crack-free surface.
• Use hot water and wrap the springform pan in aluminum foil to prevent water from seeping into the cake during baking.
• Beat egg whites at room temperature for maximum volume and create stiff peaks for the fluffiest texture possible.
• Allow ingredients to reach room temperature before mixing to ensure even incorporation and a consistent, light cheesecake.
• Leave the cake in the oven with the door slightly open to prevent sudden temperature changes that could cause sinking or cracking.

Storing and Reheating Japanese Cheesecake Gently

• Store covered with plastic wrap in the refrigerator for up to 3-4 days. Place a paper towel on top to absorb excess moisture and prevent condensation.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1-2 months to preserve texture and flavor.
• Remove from freezer and let cheesecake defrost in the refrigerator overnight. Never thaw at room temperature to maintain food safety and prevent bacterial growth.
• Warm gently in the microwave for 10-15 seconds on low power to prevent drying out. Alternatively, let slice sit at room temperature for 15-20 minutes for the best soft, fluffy texture.

Serving Fluffy Japanese Cheesecake with Style

• Pair Tangy Berry Compote: Whip up a quick strawberry or raspberry sauce to add bright, tart contrast to the cake's creamy richness.
• Complement with Sparkling Sake: Choose a light, slightly sweet sparkling sake that mirrors the delicate texture and enhances the cake's subtle flavors.
• Match with Green Tea Latte: Brew a smooth, slightly bitter matcha latte that cuts through the cheesecake's richness and provides a traditional Japanese beverage pairing.
• Garnish with Fresh Citrus: Top with thin lemon or yuzu zest to add a fresh, aromatic note that elevates the cheesecake's delicate flavor profile.

Flavor Variations for Japanese Cheesecake Fans

• Gluten-Free Cheesecake: Replace wheat flour with almond flour or a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
• Dairy-Free Version: Substitute cream cheese with coconut cream or cashew-based cream cheese, and use plant-based butter alternative to create a lactose-free option.
• Low-Sugar Adaptation: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall sugar content for diabetic-friendly or low-carb diets.
• Chocolate Marble Variation: Fold in melted dark chocolate into half the batter before combining, creating a beautiful marbled effect with rich chocolate undertones.

FAQs

• Why do I need to use a water bath for this Japanese cheesecake?

The water bath helps create a gentle, even heat that prevents cracking and ensures the cake bakes uniformly, resulting in a super smooth and tender texture.

• What makes this cheesecake different from traditional American cheesecake?

This Japanese-style cheesecake is lighter, fluffier, and less dense, with a souffle-like texture that’s achieved by whipping egg whites and carefully folding them into the batter.

• Can I use low-fat ingredients in this recipe?

It’s best to use full-fat cream cheese and whole milk to ensure the rich, creamy texture that’s characteristic of Japanese cheesecake. Low-fat alternatives might compromise the cake’s signature softness.

• Why is it important to fold egg whites gently?

Gentle folding preserves the air bubbles in the whipped egg whites, which gives the cheesecake its signature light, airy, and jiggly texture. Overmixing can deflate these crucial air pockets.

Fluffy Jiggly Japanese Cheesecake Recipe

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4.6 from 19 reviews

• Total Time: 6 hours 50 minutes
• Yield: 8 1x

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Description

Japanese cheesecake delights with its cloud-like texture and delicate flavor profile. Silky smooth yet light as air, this heavenly dessert promises a melt-in-your-mouth experience that transports you straight to Tokyo’s finest bakeries.

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Ingredients

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Main Ingredients:

• 4 large eggs, separated
• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup (113 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 milliliters) whole milk (or any milk of choice)

Baking Ingredients:

• 1/4 cup (30 grams) all-purpose flour
• 2 tablespoons (16 grams) cornstarch

Flavor Enhancers:

• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

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Instructions

1. Prepare a water bath setup by selecting an 8-inch springform pan and a larger roasting pan. Line the springform pan’s bottom with parchment paper and lightly grease the sides.
2. Create a double boiler to gently melt cream cheese and butter until smooth and combined. Incorporate milk into the melted mixture and remove from heat.
3. Whisk egg yolks with sugar until the mixture transforms into a thick, pale cream. Add lemon juice and vanilla extract, blending thoroughly.
4. Gradually fold the warm cream cheese mixture into the egg yolk blend, ensuring a silky, uniform texture.
5. Sift flour and cornstarch directly into the batter, stirring carefully to prevent lumps and achieve a smooth consistency.
6. Separate egg whites into a clean bowl and whip until soft, cloud-like peaks emerge. Gradually introduce remaining sugar while continuing to beat.
7. Elevate the egg whites to stiff, glossy peaks that hold their shape when the whisk is lifted.
8. Gently incorporate egg whites into the batter using a delicate folding technique, preserving the airiness in three careful additions.
9. Transfer the aerated batter to the prepared pan, tapping gently to eliminate potential air pockets.
10. Position the springform pan inside the larger roasting pan and carefully pour hot water around the sides, creating a precise water bath.
11. Bake at 320°F (160°C) for 60-70 minutes until the surface achieves a golden-brown hue and the center maintains a subtle, elegant jiggle.
12. Turn off the oven and leave the cake inside with the door slightly ajar for one hour, allowing gradual cooling and preventing sudden temperature shifts.
13. Remove from the oven and cool completely at room temperature before refrigerating for a minimum of 4 hours to set the delicate structure.

Notes

• Opt for room temperature ingredients to ensure smooth blending and prevent lumps in the batter.
• Use a clean, dry whisk and bowl when beating egg whites to achieve maximum volume and stability.
• Gently fold egg whites to maintain the cake’s signature light and airy texture, avoiding deflating the mixture.
• Create a foolproof water bath by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage.

• Prep Time: 5 hours 45 minutes
• Cook Time: 65 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 211
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 70 mg