Jiggly Japanese Cheesecake

Why You’ll Love This Recipe

You’ll love this recipe because it delivers a cheesecake that is soft, tender, and perfectly balanced in sweetness without being heavy. Its airy texture comes from carefully folding whipped egg whites into the cream cheese mixture, creating that signature jiggly quality. This cheesecake is elegant yet approachable, making it a show-stopping dessert for any occasion.

Ingredients

• 226 g (1 cup) full-fat cream cheese (Philadelphia recommended)
• 55 g (¼ cup) unsalted butter
• 120 g (½ cup) whole milk
• 40 g (⅓ cup) all-purpose flour (low protein content flour like pastry flour is ideal)
• 15 g (2 tablespoons) cornstarch
• Pinch of salt
• 5 medium eggs, yolks and whites separated
• 75 g (⅔ cup) granulated sugar (superfine sugar preferred)

Note: US customary cup measurements are indicative; for best results, measure by weight using a digital scale.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil to prevent water from leaking in during baking.
2. In a double boiler or heatproof bowl set over simmering water, combine the cream cheese, butter, and milk. Stir constantly until smooth and melted. Remove from heat and let cool slightly.
3. Sift together the flour, cornstarch, and salt.
4. Add the egg yolks one at a time into the cream cheese mixture, mixing well after each addition.
5. Gradually fold in the sifted flour mixture until smooth and combined.
6. In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
7. Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten it, then carefully fold in the remaining whites until just combined—avoid deflating the batter.
8. Pour the batter into the prepared cake pan. Tap the pan gently to remove large air bubbles.
9. Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath.
10. Bake for 50-60 minutes until the top is golden brown and a skewer inserted comes out clean.
11. Turn off the oven and leave the cheesecake inside with the door slightly open for 15-20 minutes to prevent sudden temperature changes.
12. Remove from oven and cool completely on a wire rack before refrigerating for at least 4 hours or overnight.

Servings and timing

This recipe serves about 8 slices.
Preparation time: 30 minutes
Baking time: 50-60 minutes
Cooling and chilling time: Minimum 4 hours
Total time: About 6 hours including chilling

Variations

• Add a tablespoon of lemon juice or zest for a citrusy brightness.
• Dust the cooled cheesecake with powdered sugar for a delicate finish.
• Serve with fresh berries or fruit compote for added flavor and color.
• Substitute part of the sugar with honey or maple syrup for a different sweetness profile.
• Try using almond flour instead of all-purpose flour for a nuttier texture.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. It is best served chilled. Do not freeze, as the texture will be compromised. Bring to room temperature for 15-20 minutes before serving to enjoy the full flavor and softness.

FAQs

Why is the cheesecake jiggly?

The jiggly texture comes from the whipped egg whites folded into the batter and the gentle baking in a water bath.

Can I use regular all-purpose flour?

Yes, but low-protein flour like pastry flour results in a lighter texture.

How important is the water bath?

Very important—it helps the cheesecake bake gently and evenly, preventing cracks.

Can I make this without a water bath?

It’s not recommended as the cake may crack or dry out without it.

Why do I need to let the cake cool in the oven with the door ajar?

This prevents sudden temperature changes that can cause cracking.

Can I prepare the batter ahead of time?

It’s best to bake immediately after preparation for optimal rise and texture.

How do I prevent the cake from collapsing?

Fold the egg whites gently and avoid opening the oven door during baking.

Can I use a different cream cheese brand?

Yes, but full-fat cream cheese is recommended for best texture.

Is superfine sugar necessary?

It helps dissolve more easily in the egg whites for a smooth batter but granulated sugar can be used.

How do I store leftover cheesecake?

Cover and refrigerate for up to 4 days; avoid freezing.

Conclusion

Jiggly Japanese cheesecake is a delightful dessert that offers a unique, airy texture and delicate sweetness unlike traditional cheesecakes. With careful preparation and gentle baking, you’ll enjoy a light, fluffy cake that’s perfect for any occasion. This recipe combines precision and simplicity, delivering a show-stopping dessert that melts in your mouth.

Print