Jiggly Japanese Cheesecake (Light, Fluffy, and Delicious!)

This Jiggly Japanese Cheesecake is a unique and incredibly delicious dessert! It's known for its light, airy, and almost soufflé-like texture, with a delicate sweetness and a subtle tang from the cream cheese. I love how this cheesecake is different from traditional cheesecakes - it's less dense and has a wonderful jiggly quality that makes it fun to eat. It's a perfect dessert for any occasion, and it's sure to impress your family and friends.

Why You'll Love This Japanese Cheesecake

• Light and Airy: Unlike traditional cheesecakes, this Japanese cheesecake has a light, airy, and almost soufflé-like texture.
• Delicate Flavor: The cheesecake has a subtle sweetness and a delicate tang from the cream cheese.
• Unique and Impressive: This cheesecake is a fun and unique dessert that's sure to impress.
• Jiggly!: The signature jiggle of this cheesecake is part of its charm.

Ingredients for Japanese Cheesecake

Here's what you'll need to make this unique cheesecake. The full list with measurements is in the recipe card below.

Main Ingredients

• Large eggs, separated (Eggs)
• Cream cheese, preferably softened (Dairy)
• Heavy cream (or full-fat milk) (Dairy)
• Unsalted butter, cut into smaller pieces (Fat)
• Cake flour (Dry Ingredient)
• Lemon zest (optional) (Flavoring)
• Vanilla extract (optional) (Flavoring)
• Granulated sugar (Sweetener)
• Lemon juice (Acid)

Optional Toppings

• Powdered sugar (for dusting) (Sweetener)
• Apricot jam (for glazing) (Preserve)
• Berries (Fruit)
• Sweetened whipped cream (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Japanese Cheesecake as is, but here are a few ideas for variations:

• Different Flavor Extracts: Try using almond extract, orange extract, or even a touch of rosewater instead of vanilla extract.
• Add Chocolate: Melt some white chocolate or dark chocolate and drizzle it over the cooled cheesecake.
• Fruit Topping: Serve with fresh berries, a fruit compote, or a fruit sauce.
• Matcha: Add matcha powder to the batter for a green tea cheesecake.

How to Make Japanese Cheesecake

Let me show you how to make this light and airy Jiggly Japanese Cheesecake:

Prepare Equipment

1. I preheat the oven to 300°F (150°C).
2. I also line the bottom of an 8 by 3-inch cake pan with a circle parchment paper and prepare a 9 by 9 baking pan. The 9 by 9-inch pan is for the water bath. So, as long as the 8-inch round cake pan can sit in it, any larger size pan works too.
3. I bring a few inches of water to a simmer in a large saucepan or pot. Once the water is simmering, I reduce the heat to low.

Make the Base Batter

1. I place the cream cheese, butter, and cream in a large heatproof bowl that can sit on the saucepan or pot and not touching the water.
2. I slowly heat everything up and whisk until the mixture is well combined and smooth. I turn off the heat.
3. I add the egg yolks and mix until well combined. I make sure to work swiftly to prevent the egg yolks from getting scrambled!
4. Immediately, I sift the cake flour into the mixture and whisk until no more dry flour or clumps remain.
5. I take the bowl off the pot and add the lemon zest and vanilla (if using). I whisk to combine. I set the mixture aside to cool until needed.
6. I fill the 9 by 9 baking pan halfway with the hot water and carefully place the baking pan into the oven to preheat. You can also use the hot water left from the earlier.

Prepare the Meringue

1. In a clean mixing bowl, I add the egg whites and the lemon juice.
2. Using a hand mixer, I whip the egg whites on medium-high speed until completely frothy.
3. While whipping, I add the granulated sugar to the frothy egg white, a third at a time, before the egg whites reach the soft-peak stage.
4. Once all the sugar has been added, I whip the egg whites for another 10 to 20 seconds. Then, I reduce the speed to medium.
5. I continue whipping the egg whites until medium-soft peak.

Combine Meringue and Batter

1. I add ⅓ of the meringue to the cream cheese mixture and gently fold the meringue until the mixture is well combined and no more streaks are visible.
2. I incorporate the remaining meringue in two more sessions.

Bake the Cheesecake

1. I pour the cheesecake batter into the prepared 8-inch cake pan.
2. I firmly tap the cake pan on the table a couple of times to remove large air bubbles. You can also use a skewer if you prefer.
3. I carefully place the cake pan into the oven, in the pan of water, and bake for about 80 to 90 minutes, or until the Japanese cheesecake is golden brown on top and a skewer inserted in the middle comes out clean.

Cool and Release

1. I carefully remove the cheesecake from the oven and dry the bottom of the cake pan.
2. I let the cheesecake cool for a few minutes on its side, rotating the cake pan every 20 to 30 seconds, until the cheesecake releases itself from the cake pan.
3. I remove the cheesecake from the cake pan by carefully flipping it out onto a plate.
4. I pull away the parchment paper on the bottom and flip the cake upright onto another plate.
5. I let it cool.

Serve

1. serve

Tips and Tricks for the BEST Japanese Cheesecake

Here are my secrets for making this cheesecake truly exceptional:

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the best results.
• Don't Overmix: Overmixing the batter can make the cheesecake dense. Mix just until the ingredients are combined.
• Water Bath: Baking the cheesecake in a water bath is essential for creating a light, airy texture and preventing cracks.
• Slow Cooling: Cooling the cheesecake slowly in the oven helps to prevent cracking.
• Whip Egg whites correctly
• Sift the flour: It helps to make a smooth batter.

How to Serve

This Jiggly Japanese Cheesecake is delicious served:

• Plain: Enjoy it plain, with its delicate flavor and unique texture.
• Powdered Sugar: Dust the top with powdered sugar.
• Apricot Jam Glaze: Brush the top with some slightly warmed apricot jam for a beautiful glaze.
• Fresh Fruit: Serve with fresh berries or other fruit.
• Whipped Cream: Top with sweetened whipped cream.

Make Ahead and Storage

This cheesecake is best enjoyed within a day or two of baking. Store it in the refrigerator.

FAQs about Japanese Cheesecake

• Why is my cheesecake not jiggly?
  • The jiggly texture comes from the meringue and the water bath. Make sure you whip the egg whites to the correct consistency and use a water bath during baking.
• Why did my cheesecake crack?
  • Cracking can be caused by overmixing the batter, overbaking, or rapid temperature changes. Make sure to follow the instructions carefully and cool the cheesecake slowly.
• Can I make this without a water bath?
  • The water bath is crucial.

Enjoy this light, airy, and incredibly delicious Jiggly Japanese Cheesecake! It's a unique and impressive dessert that's sure to become a new favorite.

Print