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–+ servings
Japanese Jiggly Cheesecake on plate with icing sugar

Japanese Jiggly Cheesecake Recipe

Hanelore Dumitrache
Incredibly light and fluffy Japanese cheesecake that’s so soft it melts in your mouth. Made with a soufflé base and baked in a water bath, this jiggly cheesecake is the fluffiest dessert ever.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Course Cake
Cuisine Japanese
Servings 8 slices
Calories 180 kcal

Equipment

  • 6-inch springform pan (16 cm)
  • Larger pan (10-inch or more)
  • hand mixer

Ingredients
  

  • ¾ cup cream cheese (160 grams)
  • ⅛ cup butter, softened (20 grams)
  • 2 tablespoons lemon juice (10 grams)
  • ¼ cup milk, hot (50 grams)
  • 3 egg yolks, large
  • ⅓ cup cake flour (40 grams)
  • 3 egg whites, large
  • ⅓ cup sugar (80 grams)

Extra

  • apricot jam or honey, for brushing

Instructions
 

  • Pre-heat oven to 325°F (160 °C). Grease and line the springform pan with parchment paper on the sides and bottom.
  • Combine the cream cheese, melted butter and hot milk in a bowl, mixing well. The cream cheese mixture should be like a smooth paste. Heat over a double boiler if there are any lumps left.
  • Combine the egg yolks into the cream cheese, mixing well to incorporate.
  • Sift in the cake flour, using a whisk to combine into the batter. If any flour lumps remain, sift again.
  • Whip the egg whites using an electric mixer, in a separate bowl. Pour in the lemon juice once the mixture becomes frothy.
  • Incorporate one third of the sugar into the frothy eggs, then keep mixing for 30 seconds. Add one half of the remaining sugar into the meringue, mixing for 30 seconds. Pour in the remaining sugar, mixing until the meringue reaches medium peaks.
  • Fold in one third of the meringue into the cake batter, using a spatula. Use a sweeping motion to fold the batter in on itself.
  • Fold in the remaining meringue without deflating too much air, using a spatula. Stop once the meringue is incorporated and the batter is fluffy.
  • Prepare a cake pan by lining it with parchment paper on the sides and bottom. Pour the cake batter into the pan, then run a spatula through the batter to remove large bubbles.
  • Place the cake pan into a deeper, larger pan. Ensure the cake pan is well lined with aluminium foil.
  • Pour boiling water into the larger pan, around 1-inch in height. Bake the cheesecake for 30 minutes.
  • After 30 minutes, open the oven door for 10 seconds to release some steam. Releasing some steam prevents the cheesecake from becoming too soft.
  • Reduce the oven temperature to 225°F (100°C) and bake for an additional 30-40 minutes. The cheesecake will be ready when it has a slight wobble, but it golden-brown on top.
  • Let the cheesecake cool for 30 minutes inside the oven, with the oven door slightly ajar. Afterwards, cool down and chill for4 hours before serving.
  • To serve, either dust with icing sugar or brush with apricot jam or honey.  

Notes

  • I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead. 
  • Nutritional value is estimative and it is calculated per serving (this recipe yields 8 servings). 
     

Nutrition

Calories: 180kcal
Keyword Japanese fluffy cheesecake, Japanese jiggly cheesecake, jiggly cheesecake
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