Japanese Jiggly Cheesecake Recipe Tasty

Jiggly Japanese cheesecake — by now the stuff of legends. A confection with a sweet fluffy crumb that defies gravity. A cottony “cheesecake” made with eggs and cream cheese that is a delight to both eat and hold.

For anyone only familiar with the classic New York-style cheesecake, this dessert will be a bit of a surprise. It’s kind of a loose interpretation of cheesecake in that it’s really a chiffon, or kind of a foam-style cake: fluffy, tall, and very, very jiggly.

Though this cheesecake originated in Japan, due to its happy jiggliness, it quickly traveled the globe. I’ve based my recipe off the BuzzFeed video where they attempted to make it five different times in order to get the ultimate DIY jiggly cheesecake.

Japanese Style Soufflé Cheesecake Recipe

Calories: 437 kcal Carbohydrates: 48 g Protein: 10 g Fat: 23 g Saturated Fat: 13 g Trans Fat: 1 g Cholesterol: 202 mg Sodium: 265 mg Potassium: 178 mg Fiber: 1 g Sugar: 35 g Vitamin A: 869 IU Calcium: 68 mg Iron: 1 mg

Just take it out of the larger pan, remove your foil, unlock the spring, remove the parchment wrapping, and you should have a beautiful, jiggly, cotton cheesecake.

If you just can’t wait, I’ve heard that some people eat this cheesecake warm, but allowing it to cool completely — at least four hours — should allow the flavors to “ripen.”

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Just out of the oven it is warm and fluffy, the mouthfeel much like a custard with its pronounced eggy flavor. It’s sweet without being overly sweet, and it has a good cream cheese flavor as well.

Having said all that, it’s not overly heavy — not at all like a New York-style cheesecake. Instead, it is much more like a chiffon, or an angel food cake: fluffy, light, airy, foamy. But much better than an angel food cake!

Cooled completely the only drawback is that it doesn’t really jiggle. So if you want that aspect of it to be part of the show, then I’d suggest bringing it to the table warm.

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But if it’s the taste you’re after, then I’d definitely let it cool. The pronounced egg flavor has definitely mellowed, leaving you to taste more of the butter and the sweetness. And the texture is phenomenal. It’s moist, yet it doesn’t feel or taste greasy at all. And has a really nice soft, spongy texture.

This cake is lighter and fluffier, and of course it doesn’t come frozen — you have to put in a lot of effort — but that’s what this jiggly cake tastes like to me — Sara Lee pound cake.

If you don’t, go to the hardware store and buy an inexpensive one that you can put inside your oven. Use that to take the temperature of your oven. Don’t trust the dial or the digital numbers that are on your display because oftentimes they are incorrect.

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If you bake this at the correct temperature, and use a skewer to make sure that it’s done, you will have more chances of success.This jiggly Japanese cheesecake is also known as Japanese cotton cheesecake. It's the fluffier, lighter alternative to classic cheesecake that tastes mildly sweet, slightly tangy, but still rich and creamy. Follow our recipe with step by step photo reference, tips, and extensive troubleshoot help to make this cheesecake perfect! Also, check out our ube basque cheesecake for a super creamy and easy cheesecake recipe.

If you've ever had Japanese cheesecake, you know why it's so special. The moment the cheesecake comes out of the oven, the show starts! It jiggles while it's warm, then becomes the fluffiest, cheesecake that still taste rich and creamy after chilling. With the vanilla and lemon zest added, the cheesecake has the perfect amount of sweet vanilla and bright citrus to have us craving for another bite!

Japanese cheesecake is also known as Japanese cotton cheesecake and soufflé style cheesecake. It's a meringue based cheesecake created by Japanese chefTomotaro Kuzuno and made made popular by Uncle Tetsu's Cheesecake, the bakery.

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Japanese cheesecake is known for it's jiggly, sponge-like, fluffy texture when warm that becomes creamier and richer after chilling. It's lighter than New York cheesecake and our ube basque cheesecake since it's made with less cream cheese and sugar and aerated with meringue.

1. Prepare equipments and ingredients. Japanese cheesecake is a meringue based dessert, so it's best to have the ingredients and equipment ready so that you can follow the recipe swiftly. So preheat the ovens, prepare the pans, and gather all the ingredients before starting.

2. Heat over bain-marie. Combine the cream cheese, butter, and heavy cream in a heatproof bowl. Heat it over a bain-marie and whisk the mixture until combined and smooth.

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Bain-marie] This simply refers to the method of cooking where a heatproof bowl, pot, saucepan or any vessel is placed on top of another vessel filled with hot water. This method ensures the content is gently heated up/cooked to prevent scrambling, curdling, and/or separating.

3. Finish the base batter. Add the egg yolks and mix to combine. Then, sift in the flour and whisk until no more dry flour is visible. Finish with the lemon zest and vanilla. Mix until combined. Set aside.

4. Make the meringue. Combine egg whites and lemon juice and whip on medium high speed until frothy. While whipping, add the sugar, ⅓ at a time, before the meringue reaches soft peak stage. Reduce the speed to medium and continue whipping until meringue reaches medium-soft peak.

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The easiest way to determine the what peak the meringue is at is by picking up the whisk straight up, then turn it upside-down. The meringue should form a peak and at medium-soft, the peak should curl over like a hook or the letter J.

5. Combine the meringue and batter. Add ⅓ of the meringue into the base batter and gently fold until evenly combined. Repeat two more times to incorporate all of the meringue. Be gentle when folding to prevent deflating the meringue!

6. Bake the cheesecake. Pour the batter into the prepared cake pan and tap firmly to release large bubbles. Bake the cheesecake in a water bath for about 80 to 90 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.

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The water-bath is essentially a bain-marie, but the content sits in the water so that it can be gently cooked. You can make a water-bath by either pouring a fresh batch of hot water into the larger pan when the cake batter is ready or use the bain-marie water (from step 2 and 3) and have it preheating in the oven. This way you can just place the cake pan into the oven instead of having to carry a pan full of water.

7. Remove the cheesecake. Dry the outside of the cake pan and place the cake pan onto its side, rotating it every 20 to 30 seconds, until the cheesecake completely pulls away from the pan. Flip the cheesecake out onto a plate and peel away the parchment paper on the bottom. Flip it upright onto another plate.

8. Enjoy. Let the cheesecake cool on the plate. Enjoy the Japanese while it's warm, completely cooled, or after chilling in the fridge for at least 1 hour.

Jiggly Japanese Cheesecake

Here is a compilation of some of the most common issues we can across after many trials and errors of making Japanese cheesecake and the most likely reasons for these issues:

Japanese cheesecakes have the tendency to shrink a bit after being removed from the oven and that's totally okay. It's because the cheesecake is a meringue based dessert, like our flourless chocolate soufflé and Taiwanese castella cake . However, the cheesecake should not deflate drastically.

Having some larger bubbles in the Japanese cheesecake is totally fine. However, there should not be a lot of uneven size bubbles.

Japanese Cheesecake (cotton Cheesecake)

This is essentially caused by not having the right oven temperature. We highly recommend getting an oven thermometer . Not all ovens are true to the temperature it's set to and usually preheating takes longer than when the oven says it's ready.

If the top of your cheesecake is pale, it's most likely due to the oven temperature being too low or the oven rack is position too low from the heating element. But as long the Japanese cheesecake is cooked, you can simply turn on the oven broiling function to high to give the top of the cheesecake some color. You can do the same if the cheesecake is not as brown as you'd like. DO keep a careful eye on the cheesecake! The broiling function can turn the cheesecake from perfect to burnt in seconds!

Leftover Japanese cheesecake can be stored in the fridge for up to 3 to 4 days. Make sure to wrap it tightly or store it in an airtight container. Japanese cheesecakes also freeze really well. Store it in an airtight container and it will be good for up to 2 months. We recommend pre-cutting the cheesecake so that you can enjoy as many slices as you'd like.

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Frozen Japanese cheesecake can be thawed in the fridge overnight or