I love making Japanese Jiggly Cheesecake because it's like magic in my kitchen. With just a few ingredients, I create a cake that's so light and fluffy, it dances when you touch it. This recipe is simple and easy, perfect for anyone who wants to try something new. Follow along, and soon we'll have a cheesecake that's as soft as a cloud!
Jump to:
Why This Recipe Works
- Light and Fluffy: This Japanese cheesecake recipe offers a unique, melt-in-your-mouth texture unlike any other.
- Exquisite Flavor: Experience the perfect balance of sweet and tangy with every bite.
- Impressive Presentation: Its jiggly nature makes for a fun and eye-catching dessert centerpiece.
This yummy cake goes by a few names like Jiggly Cake, Japanese Sponge Cake, Japanese Cotton Cheesecake, and Souffle Cheesecake.
📋 Ingredients
- Cream Cheese: The star ingredient that gives the cheesecake its rich, tangy flavor and creamy texture.
- Milk: Adds moisture to the cake, making it soft and tender.
- Butter: Enhances the richness of the cheesecake and contributes to its velvety texture.
- Vanilla: Infuses the cake with a sweet, aromatic flavor that complements the cream cheese.
- Egg: Provides structure to the cake and aids in achieving its characteristic jiggly texture.
- Lemon Juice: Cuts through the richness of the other ingredients, adding a subtle tangy note.
- Flour: Forms the base structure of the cake, giving it stability.
- Corn Starch: Helps to thicken the batter and contribute to the cake's light, fluffy texture.
- Cream of Tartar: Stabilizes the egg whites and helps them whip up into a fluffy meringue, making the cake rise.
- Sugar: Sweetens the cake and balances out the tanginess of the cream cheese and lemon juice.
- Salt: A pinch enhances the flavors of the other ingredients and cuts the sweetness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Cake Flour: can be used as a substitute for the all-purpose flour in the Japanese Jiggly Cheesecake recipe to create an even lighter and fluffier texture. Replace the ⅔ cup of all-purpose flour with ⅔ cup plus 1 tablespoon of cake flour for optimal results
🔪How To Make Japanese Jiggly Cheesecake?
Step One: Heat the cream cheese, milk, and butter, and then stir.
Step Two: Mix egg yolks, lemon juice and vanilla.
Step Three: With a stand mixer, beat the egg whites with sugar and cream of tartar to stiff peaks.
Step Four: Mix the two masses.
Step Five: Add the flour and starch.
Step Six: Gently fold the cream cheese batter into the egg whites. Pour into the mold or prepared cake pan. Cook in an oven preheated to 180 degrees in a water bath for 1.5 hours. Your Japanese jiggly cheesecake is now ready to serve now.
👩🍳 Expert Tips
- Pre-Cooling the Mold: Chill your mold in the fridge before pouring in the batter. This helps the cheesecake cook evenly.
- Avoid Overmixing: When combining your ingredients, mix just until everything is blended. Overmixing can introduce too much air, affecting the texture.
- For A Gluten-Free Alternative: Replace the all-purpose flour with an equal amount of gluten free flour such as almond flour, to maintain structure while keeping the cake light.
💭 FAQs
The biggest difference between Japanese cheesecake and American cheesecake is the texture. Japanese cheesecake is light and fluffy, while American cheesecake is dense and rich. Japanese cheesecake is also lower in fat than American cheesecake.
Japanese cheesecake can be flavored with fruit, chocolate, or green tea.
Yes, you can serve Japanese cheesecake at room temperature. However, the cake is best served cold.
Wrap the cheesecake (or any leftovers) tightly with plastic wrap or aluminum foil. Store the cheesecake in the refrigerator for up to 5 days. If you want to keep it longer, freeze the cheesecake by wrapping it in a layer of plastic wrap and then a layer of aluminum foil, and it can last for up to 2 months.
Serving Suggestions
These are my favorite dishes to serve with Japanese Jiggly Cheesecake:
- Whipped Cream: Soft and light cream on top makes this bouncy cheesecake even more delicious, giving it a smooth taste.
- Chocolate Sauce: A sweet and rich chocolate drizzle adds a yummy chocolatey touch to the cake, making Japanese cheesecake taste even better.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Japanese Jiggly Cheesecake
Ingredients
- 400 g Cream Cheese
- ½ Cup Milk
- 4 tablespoon Butter
- ½ teaspoon Vanilla Extract
- 7 Eggs
- 1 tablespoon Lemon Juice
- ⅔ Cup Flour
- ¼ Cup Corn Starch
- ¼ teaspoon Cream Of Tatar
- 1 Cup Sugar
- 1 Pinch Salt
Instructions
- Prepare all the ingredients.
- Heat the cream cheese, milk, and butter, and then stir.
- Mix egg yolks, lemon juice and vanilla.
- With stand mixer, beat the egg whites with sugar and cream of tartar to stiff peaks.
- Mix the two masses.
- Add the flour and starch.
- Gently fold the cream cheese batter into the egg whites. Pour into the mold or prepared cake pan (You can also use parchment paper to prevent sticking). Cook in an oven preheated to 180 degrees in a water bath for 1.5 hours.
- Now open the oven door and check the cake is already baked. Your Japanese jiggly cheesecake is now ready to serve.
Notes
Nutrition
More Cheesecake Recipes:
Leave a reply