Japanese Jiggly Cheesecake: The Best Recipe Ever

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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 yummy cake goes by a few names like Jiggly Cake, Japanese Sponge Cake, Japanese Cotton Cheesecake, and Souffle Cheesecake.

My 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!

Japanese Jiggly Cheesecake

Why You’ll Love This Recipe

  • 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.

Recipe 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.
Ingredients for Japanese Cheesecake

How to Make Japanese Jiggly Cheesecake?

Step One: Prepare the Ingredients

Prepare all the ingredients.

Japanese Jiggly Cheesecake ingredients.

Step Two: Prepare Cream Cheese Mixture

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

Cream cheese and butter on a bowl

Step Three: Mix Egg Yolks

Mix egg yolks, lemon juice and vanilla.

combined egg yolk, lemon and vanilla

Step Four: Make Whipped Egg Whites

With a stand mixer, beat the egg whites with sugar and cream of tartar to stiff peaks.

Beat egg whites with sugar and cream

Step Five: Mix the Masses

Mix the two masses.

Step Six: Add Flour and Starch

Add the flour and starch.

Add flour, starch

Step Seven: Pour and Cook

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.

 fold the batter into the egg whites

Step Eight: Serve

Now open the oven door and check the cake is already baked. Your Japanese jiggly cheesecake is now ready to serve now.

Japanese Jiggly Cheesecake on a molding pan

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.

Substitution

  • 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 2/3 cup of all-purpose flour with 2/3 cup plus 1 tbsp of cake flour for optimal results

Storage Instructions

  • Refrigerate: Wrap the cheesecake (or any leftovers) tightly with plastic wrap or aluminum foil.
  • Refrigeration Time: Store the cheesecake in the refrigerator for up to 5 days.
  • Freezing Option: 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.
  • Thawing: When ready to eat, thaw the cheesecake overnight in the refrigerator before serving.

What to Serve With This Recipe

  • 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.

FAQ’s

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.

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

Japanese Jiggly Cheesecake: The Best Recipe Ever

Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Experience the joy of Japanese Jiggly Cheesecake, a fluffy and light dessert that wobbles like a cloud with every gentle touch.

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

  1. Prepare all the ingredients.
  2. Heat the cream cheese, milk, and butter, and then stir.
  3. Mix egg yolks, lemon juice and vanilla.
  4. With stand mixer, beat the egg whites with sugar and cream of tartar to stiff peaks.
  5. Mix the two masses.
  6. Add the flour and starch.
  7. 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.
  8. Now open the oven door and check the cake is already baked. Your Japanese jiggly cheesecake is now ready to serve.

Notes

  • 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.

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

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