If you’re craving a light and fluffy dessert that melts in your mouth, the Jiggly Japanese Cheesecake is the ultimate treat. Imagine a cheesecake that has the creamy goodness you love but with an airy texture that makes it feel almost cloud-like. Unlike traditional cheesecakes, this version has a unique jiggly texture, thanks to the perfect blend of egg whites and a delicate baking process.
The beauty of Japanese cheesecake is that it’s not too heavy, making it an ideal dessert for any occasion. Whether you’re serving it at a dinner party or enjoying a quiet afternoon treat, this cheesecake is guaranteed to impress. Plus, it’s surprisingly simple to make with just a few ingredients and the right technique!
In this recipe, I’ll take you step by step through the process of making this delicate cheesecake, ensuring you get that perfect texture and flavor. So, let’s get started and bring this show-stopping dessert into your kitchen!
Why You’ll Love This Jiggly Japanese Cheesecake
There’s so much to love about this cheesecake! It’s a delightful twist on the traditional, offering a lighter, fluffier version of the rich dessert you know and love. Here are just a few reasons why you’ll adore this Jiggly Japanese Cheesecake:
- Light and Airy Texture: Unlike traditional dense cheesecakes, this one has an almost soufflé-like texture. It’s soft and fluffy, with just the right amount of sweetness.
- Less Heavy, More Flavorful: The balance of cream cheese and egg whites gives this cheesecake its unique flavor while keeping it from being overly rich. It’s the perfect combination of creamy and airy.
- Perfect for Any Occasion: Whether you’re hosting a celebration, looking for a dessert after dinner, or treating yourself to something special, this cheesecake fits the bill. Its delicate texture and stunning look make it an impressive treat for guests.
- Easy to Make: Though it sounds fancy, this cheesecake is surprisingly simple to make. A few key techniques will help you achieve that iconic jiggly texture, and once you’ve mastered the steps, it’s easy to recreate again and again!
How to Make Jiggly Japanese Cheesecake
Making Jiggly Japanese Cheesecake might sound tricky, but with the right approach, you’ll be able to create a fluffy, melt-in-your-mouth masterpiece. Here’s how to bring it to life:
Ingredients
For the Cake:
- 130 ml milk
- 100 g butter
- 200 g cream cheese
- 13 egg whites
- 6 egg yolks
- 60 g flour
- 60 g corn starch
- 260 g sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Tools You’ll Need:
- 8 ½ inch springform pan
- Stand mixer (for meringue)
- Conventional oven
- Parchment paper
- Aluminum foil (for lining pan)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 320℉ (160℃). Line the base and sides of an 8 ½-inch springform pan with parchment paper, making sure to wrap the bottom with foil to prevent any leakage during baking.
- Melt the Cream Cheese Mixture: In a medium saucepan, melt together the cream cheese, butter, and milk over low heat. Stir constantly to ensure it melts evenly and doesn’t burn. Once completely melted, set the mixture aside to cool slightly.
- Separate the Eggs: Separate the eggs, placing the egg whites into a clean, dry bowl (this is important for the meringue to form properly). Set aside the 6 yolks for later use.
- Make the Meringue: Using a stand mixer, whisk the 13 egg whites on high speed for about 2 minutes. Add the cream of tartar to help stabilize the meringue. Gradually add in the sugar, continuing to mix on high for 5-7 minutes, until stiff peaks form.
- Prepare the Cream Cheese Mixture: Add the melted cream cheese mixture to the egg yolks and whisk until completely incorporated. Sift in the flour and corn starch, then add the vanilla extract and mix well.
- Combine Meringue and Cream Cheese Mixture: Gently fold the meringue into the cream cheese mixture. Use a wide spatula to fold the ingredients together with a flipping motion, ensuring that you don’t deflate the airy meringue. This is key to getting that soft, fluffy texture.
- Bake the Cheesecake: Pour the combined batter into the prepared springform pan, gently tapping the sides to settle it. Place the springform pan inside a larger pan, then add hot water to the larger pan until it reaches halfway up the sides of the cheesecake pan. This water bath will help prevent cracking and ensure even cooking.
- Baking Time: Bake for 25 minutes at 320℉ (160℃). Then, reduce the temperature to 280℉ (140℃) and bake for an additional 55 minutes, or until a toothpick inserted in the center comes out clean. You may need to adjust the time depending on your oven, so check after the initial baking period.
Finishing and Serving Jiggly Japanese Cheesecake
Once your Jiggly Japanese Cheesecake is baked to perfection, the real magic happens when you let it cool and set. Here’s what you need to do next to complete your cheesecake and enjoy it at its best:
Cooling and Unmolding the Cake:
- Cool in the Pan: After the baking time is up, allow the cheesecake to cool in the pan for about 20 minutes. This helps it set slightly and prevents any drastic temperature changes that could cause cracks.
- Remove from the Pan: Once cooled, carefully remove the springform pan sides. Let the cake cool completely in the pan before removing the bottom of the pan as well. I recommend placing the cake on a wire rack to cool completely, as this will keep it from becoming soggy at the bottom.
- Chill the Cake: For the best texture, refrigerate the cake for at least 2-3 hours before serving. This helps the cheesecake firm up and gives it that perfect jiggly texture when you slice into it. Some people even leave it overnight for the best results.
Serving Your Jiggly Japanese Cheesecake:
- Top it Off: Before serving, you can dust the top of the cheesecake with powdered sugar for a simple, elegant look. Alternatively, you can serve it with fresh fruits like berries or a drizzle of honey for added flavor.
- Slice and Serve: Use a sharp knife to slice the cheesecake into even pieces. The texture should be soft and jiggly, with a smooth, creamy consistency. If you want to get that perfect slice, wipe your knife clean between cuts to ensure each slice is neat and smooth.
How to Store:
Jiggly Japanese Cheesecake can be stored in the refrigerator for up to 3 days. It’s best served chilled, and you can enjoy it cold or slightly warmed in the microwave for a few seconds. If you have any leftovers, wrap the cheesecake well to keep it fresh.
Final Thoughts:
This Jiggly Japanese Cheesecake is the perfect dessert for any occasion. Its light, airy texture and delicate sweetness make it a crowd favorite, and it’s sure to impress anyone who gets a taste. The best part? It’s simpler to make than it seems and guaranteed to wow your guests with its unique texture. I hope you enjoy making and eating this incredibly delicious treat as much as I do!
