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Jiggly Japanese Cheesecake Recipe

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3.9 from 33 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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