Japanese Jiggly Cheesecake: The Best Recipe Ever

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Have you been looking for the perfect Japanese cheesecake recipe? Look no further! This Japanese Jiggly Cheesecake is the best recipe ever. The cheesecake is light and fluffy and has a perfect jiggle. This cheesecake is sure to become a family favorite.

Japanese Jiggly Cheesecake

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Why You’ll Love This Recipe

  • Light and Fluffy: This cheesecake 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.

More Names for Japanese Jiggly Cake

There are many names for this delicious cake, including:

  • Jiggly cake
  • Japanese sponge cake
  • Japanese cotton cheesecake
  • Souffle Cheesecake

Ingredients for Japanese Jiggly Cheesecake

  • 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.
Ingredients for Japanese Cheesecake

How to Make Japanese Jiggly Cheesecake?

Prepare all the ingredients.

Japanese Jiggly Cheesecake ingredients.

Heat the cream cheese, milk and butter. and then stir.

Cream cheese and butter on a bowl

Mix egg yolks, lemon juice and vanilla.

combined egg yolk, lemon and vanilla

Beat the egg whites with sugar and cream of tartar to stiff peaks.

Beat egg whites with sugar and cream

Mix the two masses.

Add the flour and starch.

Add flour, starch

Gently fold the batter into the egg whites. Pour into the mold. Cook in an oven preheated to 180 degrees in a water bath for 1.5 hours.

 fold the batter into the egg whites

Your Japanese jiggly cheesecake is now ready to serve.

Japanese Jiggly Cheesecake on a molding pan

What Is the Best Way to Store Japanese Cheesecake?

Japanese cheesecake can be stored in the fridge for up to 3 days. The cake can also be frozen for up to 2 months.

What Is the Best Way to Serve Japanese Cheesecake

Japanese cheesecake is best served cold. The cake can be garnished with fruit, whipped cream, or chocolate sauce.

Print Your Japanese Cotton Cheesecake Recipe Here!

Frequently Asked Questions

What Is Japanese Cheesecake?

Japanese cheesecake is a type of sponge cake that is made with cream cheese, eggs, and milk. The cake is light and fluffy and has a perfect jiggle. Japanese cheesecake is often served with fruit or whipped cream.
Japanese Jiggly Cheesecake

What Is the Difference Between Japanese Cheesecake and American Cheesecake?

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.

What Are Some Common Flavors of Japanese Cheesecake?

Japanese cheesecake can be flavored with fruit, chocolate, or green tea.
Japanese Jiggly Cheesecake on a plate

Can I Serve Japanese Cheesecake at Room Temperature?

Yes, you can serve Japanese cheesecake at room temperature. However, the cake is best served cold.
Japanese Jiggly Cheesecake on a plate

Japanese Jiggly Cheesecake

Japanese Jiggly Cheesecake

Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This is a smooth recipe for Japanese Jiggly Cheesecake

Ingredients

  • Cream cheese 400 g
  • Milk 0.5 cup
  • Butter 4 tbsp
  • Vanilla ½ tsp
  • Egg 7
  • Lemon juice 1 tbsp
  • Flour 2/3 cup
  • Corn starch ¼ cup
  • Cream of tartar ¼ tsp
  • Sugar 1 cup
  • Salt 1 pinch.

Instructions

    Prepare all ingredients.


    Heat cream cheese, milk and butter. Stir.


    Mix egg yolks, lemon juice and vanilla.


    Beat egg whites with sugar and cream of tartar to stiff peaks.


    Mix the two masses.


    Add flour, starch.


    Gently fold the batter into the egg whites. Pour into the mold. Cook in an oven preheated to 180 degrees in a water bath for 1.5 hours.


    Serve

Notes

Japanese cheesecake is often served with fruit or whipped cream.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 230mgSodium: 290mgCarbohydrates: 41gFiber: 0gSugar: 28gProtein: 10g

Did you make this recipe?

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You May Also Enjoy the Following Cheesecake Recipes:

Instant Pot Creme Brulee Cheesecake

New York Cheesecake

Orange and Cranberry Cheesecake

Unicorn Cheesecake Parfait

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