The Jiggly Japanese Cheesecake Recipe is an absolute showstopper that combines the delicate fluffiness of a souffle with the rich creaminess of classic cheesecake. This enchanting dessert wobbles with every touch, inviting you in with its light and airy texture while delivering a subtle sweetness that melts in your mouth. Perfect for impressing friends or simply indulging yourself, this recipe balances simple ingredients and thoughtful technique to create the iconic jiggly charm that’s become beloved worldwide.
Ingredients You’ll Need
Each ingredient in this Jiggly Japanese Cheesecake Recipe plays a crucial role, from the smooth cream cheese to the airy egg whites, coming together to create that signature jiggly texture and delicate flavor. Using just a handful of staples, your cake will shine with a lovely golden hue and a melt-in-the-mouth softness.
- Cream cheese (226 g, full fat Philadelphia): Provides the rich, creamy base essential for the cheesecake’s signature smoothness.
- Unsalted butter (55 g): Adds a silky richness and subtly enhances the flavor without overpowering it.
- Whole milk (120 g): Keeps the batter light and helps achieve the perfect moist texture.
- All purpose flour (40 g, low protein preferred): Binds the batter lightly; pastry flour works wonders for tenderness.
- Corn starch (15 g): Ensures a delicate crumb and supports the cheesecake’s structure.
- Pinch of salt: Balances sweetness and boosts overall flavor.
- Eggs (5 medium, separated yolks and whites): The yolks enrich the batter, while whipped whites create the distinct airy lift.
- Granulated sugar (75 g): Sweetens the cake and stabilizes the meringue when whipped into the whites.
How to Make Jiggly Japanese Cheesecake Recipe
Step 1: Prepare your equipment and preheat
Begin by lining a 20 cm (8-inch) round cake pan with parchment paper and setting up a water bath in your oven preheated to 150°C (300°F). The water bath should come halfway up the pan’s sides, ensuring gentle and even baking that prevents unwanted cracks.
Step 2: Protect the pan from water
If your pan has a loose base, wrap it tightly with aluminum foil to keep the water bath from seeping inside during baking. This small step is crucial for maintaining the cake’s delicate texture.
Step 3: Refine your sugar and separate eggs
If your granulated sugar has larger crystals, blitz it briefly in a blender to create superfine sugar; this will dissolve more smoothly in the batter. Separate the eggs carefully into yolks and whites, as the texture relies heavily on properly beaten whites.
Step 4: Melt the cream cheese mixture
Gently heat cream cheese, butter, and milk in a saucepan over low flame, stirring until it becomes a smooth, lump-free mixture. Remove from heat and let it cool slightly before moving on.
Step 5: Add dry ingredients
Sift together the corn starch, salt, and flour to ensure no clumps. Incorporate them into the cream cheese mixture, stirring until completely smooth. This creates the silky base for the batter.
Step 6: Mix in egg yolks
Add the egg yolks one at a time, mixing thoroughly after each addition to achieve even consistency and richness throughout the batter.
Step 7: Whip egg whites and sugar
Using a mixer, start whipping the egg whites on low speed. Gradually add sugar, one tablespoon at a time, as you increase the speed until soft peaks form. This delicate meringue is the secret to achieving the jiggly lift in the cake.
Step 8: Fold the meringue into batter
Carefully fold the whipped egg whites into the cream cheese mixture using a rubber spatula. Gently incorporate the meringue while preserving its airy structure to keep the batter light and fluffy.
Step 9: Bake in water bath
Pour the batter into your prepared pan and set it in the water bath inside the oven. Start baking at 150°C for 30 minutes with a closed door, then continue for 20 minutes with the door slightly ajar. Finish with another 20 minutes closed to perfect the crust. This slow bake ensures even cooking without drying out.
Step 10: Monitor for perfect rise
Watch closely for the cake to achieve a gentle rise and a golden-brown surface without cracks. Adjust the oven temperature as needed to get that ideal balance between a fluffy center and a beautifully browned top.
Step 11: Test for doneness
The true challenge: deciding when to remove the cheesecake. Look for a golden top, a slight jiggle in the middle, and a springy feel when gently pressed. You might need to experiment once or twice to tune your oven perfectly.
Step 12: Invert and cool
Once baked, carefully remove and invert the cheesecake onto a plate, then flip it once more onto another plate to keep its smooth shape. This elegant move helps set the jiggly top beautifully for serving.
Step 13: Serve fresh
The Jiggly Japanese Cheesecake Recipe is best enjoyed right away while warm and delightfully jiggy. Leftovers should be refrigerated and are best eaten within 2 to 3 days to maintain the airy texture.
How to Serve Jiggly Japanese Cheesecake Recipe
Garnishes
Keep garnishes simple to not mask the delicate flavor. A dusting of powdered sugar, a few fresh berries, or a light drizzle of fruit compote brings a subtle freshness that complements the creamy, jiggly texture perfectly.
Side Dishes
Pair your cheesecake with a cup of green tea or a mild coffee to balance sweetness. Light fruit salads or sorbets also complement this airy dessert beautifully without overpowering it.
Creative Ways to Present
For a show-stopping presentation, serve each slice with a small scoop of matcha ice cream or adorn the top with edible flowers for a whimsical touch. Transparent glass plates also highlight the cheesecake’s jiggly character beautifully when served.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Jiggly Japanese Cheesecake refrigerated in an airtight container. It will maintain its texture well for up to 2 to 3 days, but make sure to cover it properly to avoid drying out.
Freezing
While freezing is possible, it can affect the cheesecake’s airy texture. If you must freeze, wrap it tightly in plastic wrap and foil, then thaw gently in the refrigerator before serving.
Reheating
To enjoy the cheesecake warm like fresh from the oven, reheat slices in a low oven or microwave for short bursts, carefully monitoring to avoid melting the delicate structure.
FAQs
What makes this cheesecake jiggly?
The jiggly texture comes from folding light, softly whipped egg whites into the cream cheese batter, along with baking it gently in a water bath. This combination produces an airy yet creamy finish that gently wobbles when moved.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions tend to produce a denser, less creamy cheesecake that won’t have the desired jiggle.
Why do I need a water bath?
The water bath regulates the temperature during baking, providing gentle, even heat that prevents the cheesecake from cracking or drying out, key to achieving its soft, jiggly texture.
How long does the Jiggly Japanese Cheesecake last?
It’s best eaten fresh, but leftovers can be stored in the refrigerator for 2 to 3 days. Beyond that, the texture and flavor start to degrade.
Can I make this cheesecake without a mixer?
While a mixer makes whipping egg whites easier and more effective, you can whisk by hand with some elbow grease. Be patient to achieve soft peaks for the perfect jiggly effect.
Final Thoughts
If you’re looking to wow your friends or treat yourself to something truly special, give this Jiggly Japanese Cheesecake Recipe a try. It’s a delightful balance of simplicity and elegance, delivering that enchanting jiggle every cheesecake lover dreams about. Once you master this recipe, you’ll find yourself reaching for it time and again for celebrations or just cozy nights in.
Print
Jiggly Japanese Cheesecake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Description
This Jiggly Japanese Cheesecake is a light, fluffy dessert featuring a cloud-like texture with a subtle sweetness and slight tang from cream cheese. The unique baking technique using a water bath and low oven temperature ensures a moist, crack-free cake with a glossy golden-brown top and a gentle jiggle. Perfect served warm, it’s a delightful treat for cheesecake lovers seeking a soft, airy alternative to dense classic cheesecakes.
Ingredients
Cheesecake 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
Egg Mixture
- 5 medium Eggs (yolk and white separated)
- 75 g Granulated sugar (preferably superfine)
Instructions
- Prepare Cake Pan and Oven: Line a 20 cm (8-inch) round cake pan with parchment paper. Preheat your oven to 150°C (300°F) and place a water bath inside the oven, filling it enough so that the water reaches halfway up the sides of the cake tin. If using a loose-base pan, wrap it thoroughly in aluminum foil to prevent water leakage.
- Prepare Sugar and Separate Eggs: If your sugar granulates are large, pulse them in a blender to create superfine sugar. Separate the eggs into yolks and whites carefully, placing each into separate bowls.
- Make Cream Cheese Mixture: In a saucepan over low heat, combine the cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture becomes completely smooth and uniform in texture. Remove from heat.
- Sift Dry Ingredients: Sift together cornstarch, salt, and all-purpose flour to ensure no lumps remain. Gradually add these dry ingredients into the warm cream cheese mixture, mixing until the batter is smooth and free of lumps.
- Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese batter. Mix thoroughly after each addition to ensure a uniform batter.
- Whip Egg Whites to Meringue: Using a stand mixer or hand mixer, begin whipping the egg whites on low speed. Gradually add sugar by the tablespoon while increasing speed. Continue whipping until the mixture forms soft, billowy peaks.
- Fold Meringue into Batter: Carefully fold the whipped egg white meringue into the cream cheese batter using a rubber spatula. Take care to maintain the airy texture by gently folding rather than stirring vigorously.
- Pour Batter into Pan 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) with the oven door closed for 30 minutes.
- Bake with Oven Door Slightly Open: After 30 minutes, slightly open the oven door and continue baking at the same temperature for an additional 20 minutes to help the cake set without cracking.
- Final Bake Phase: Close the oven door again and bake for a final 20 minutes at 150°C (300°F). Use a digital oven thermometer if available to maintain accurate temperature control.
- Check Cheesecake Doneness: The cheesecake should be golden brown on top, lightly jiggly in the center, and feel soft and springy to the touch. This indicates the cake is cooked but still retains its signature jiggly texture.
- Remove and Cool: Once done, carefully remove the cheesecake from the oven. Flip the cake onto a plate, then flip again onto another plate to preserve its shape.
- Serve and Store: Serve the cheesecake warm immediately for the best airy, jiggly texture. Refrigerate any leftovers, which are best consumed within 2–3 days as the texture will become denser over time.
Notes
- Use low-protein flour such as pastry flour for a lighter texture instead of regular all-purpose flour.
- Wrapping the pan in foil prevents water from seeping into the cake during the water bath baking process.
- Pre-pulsing sugar to superfine can help achieve a smoother meringue and a lighter cake texture.
- Baking with the oven door slightly open allows moisture to escape slowly and prevents cracking.
- The jiggle in the center is normal and indicates the cake’s characteristic soft and airy texture.
- Experiments may be required to adjust baking times slightly depending on oven variations.
- Best enjoyed fresh and warm; the cheesecake will lose some of its signature jiggle when chilled.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
