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Japanese cheesecake.
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4.98 from 85 votes

Jiggly Japanese cheesecake

This Jiggly Japanese cheesecake recipe is the ultimate fluffy, souffle-like cheesecake that some refer to as Japanese Cotton cheesecake due to its unique texture. 
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Japanese
Servings: 6
Calories: 253kcal
Author: Katalin Nagy

Ingredients

Instructions

  • Start with preparing a 15 cm (6 inch) round cake pan with parchment paper and pre-heating the oven with a water bath in it
  • Pulse blend granulated sugar to superfine sugar then measure
  • Heat cream cheese, butter, and milk in a saucepan on low heat until completely smooth. Remove it from the heat
  • Mix egg yolks into the cream cheese mixture, one at a time, mixing after each addition
  • Sift dry ingredients (cornstarch, salt and flour) and fold into the cream cheese-egg yolk mixture. Fold until mixture well combined and without any lumps
  • Whip egg whites starting on low speed on your Stand mixer or with an Electric hand mixer 
  • Start adding one tablespoon superfine sugar at a time really slowly while increase the speed of your mixer. Once all the sugar in, whip for a few more minutes until soft peaks form and the sugar completely dissolves. Remember, do not overbeat to stiff peaks, check the consistency of the meringue regularly to avoid over beating
  • With the help of a Rubber spatula gently fold the meringue into the rest of the ingredients. The batter should stay fluffy
  • Pour batter into the prepared 15 cm (6 inch) round cake pan
  • Bake the cheesecake in the water bath at 150C / 302F (no fan) for 30min then lower temp to 110C / 230F (no fan) and bake for another 60min. Make sure your oven is at the right temp by using a Digital oven thermometer
  • Once the cheesecake is nicely baked; remove it from the oven, flip it over with the help of a plate, then flip it back with the help of another plate
  • Enjoy while it is warm and jiggly, or serve it chilled withing 1-2 days
  • Store in the fridge

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in baking
  2. I suggest using full-fat cream cheese and milk
  3. For the flour try to look for low protein content pastry flour 
  4. When separating the eggs, make sure no yolk goes into the white part as that would make it difficult to whip up
TECHNIQUE NOTES
  1. While folding the ingredients, try not to deflate the batter
  2. The baking part is absolutely critical when making Jiggly cheesecake. The most common reason for the cheesecake top to crack is a too high oven temperature
  3. Make sure you use a water bath

Nutrition

Calories: 253kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 141mg | Potassium: 123mg | Fiber: 1g | Sugar: 10g | Vitamin A: 722IU | Calcium: 60mg | Iron: 1mg