Japanese Jiggly Cheesecake

Japanese Jiggly Cheesecake Recipe

Soft, fluffy, and jiggly, this authentic Japanese jiggly cheesecake recipe is incredibly delicious and super easy and quick to whip up without the need for any special equipment.

This is a 6-inch Japanese cheesecake recipe in grams, it is one of the most ubiquitous desserts in Japan and has become popular all over the world. People immediately fall in love with the taste and texture of this Japanese cotton cheesecake.

I’ve been making this traditional fluffy Japanese cheesecake recipe for years and everyone loves it. There are many names for this popular Japanese dessert such as Souffle Cheesecake, Cotton Cheesecake, and Jiggly Cheesecake, no matter what you call it it’s simply delicious.

Best Japanese Cheesecake Recipe

This is hands down the best Japanese cheesecake recipe, it’s made with a few ingredients that come together to give you the best Japanese jiggly cheesecake that is soft and tasty, it literally melts in your mouth after every bite. If you’ve been looking for the best Japanese cotton cheesecake recipe then you are in the right spot. The scaling of the Japanese cheesecake recipe is in grams to ensure accuracy and the best results.

I have to mention that there is quite no other cheesecake dessert that compares to this one. The amazing thing is that this Japanese souffle cheesecake is simple to make and this recipe will guide you step by step ensuring your results will be perfect and that your cheesecake will come out soft and fluffy with a jiggly spongy texture that has good resilience.

Good To Know:

  • Use a 6-inch cake pan to bake this Japanese cheesecake. Grease the cake pan well so your cheesecake bakes nice and tall.
  • Whip the eggs white to soft peaks, this will prevent the cake from collapsing.
  • Last 45 minutes of baking keep the oven door slightly open, this will slowly release the steam in the oven preventing the cheesecake from cracking and wrinkling on the surface of the cake.
  • The best practice is to measure in grams using a digital scale.
  • The egg amounts in this recipe are from 3 medium size eggs, separate the whites and yolks and keep them in separate bowls refrigerated until ready to use. Note that some medium size eggs might be heavier than others, always weigh them to be precise.

Let’s make this Authentic Japanese jiggly cheesecake recipe!

Japanese Cheesecake

Ingredients For Japanese Jiggly Cheesecake

  • 100 grams cream cheese
  • 40 grams granulated sugar
  • 70 grams milk
  • 40 grams unsalted butter
  • 35 grams all purpose flour or cake flour (sifted)
  • 40 grams egg yolks
  • 90 grams egg whites
  • 2 grams vanilla extract

How To Make Japanese Jiggly Cheesecake?

  1. Preheat the oven to 150°C (300°F ) and grease a 6-inch by 3-inch deep round cake pan with cooking spray.
  2. Fill a medium size pot with 1 liter of water and bring to a boil, then set aside.
  3. Place a glass or stainless steel bowl over the hot pot with water, then add the cream cheese, milk, and milk and stir with a whisk until the cream cheese mixture is creamy without any lumps.
  4. Remove the bowl from the double boiler and add the egg yolk and stir until well combined.
  5. Sift in the all-purpose flour or cake flour and mix until the batter is smooth. Lastly, add the vanilla and mix to combine. Set aside. Note the vanilla extract is optional, you can omit it from the recipe.
  6. Add the egg whites into a clean dry mixing bowl, you can use a hand mixer or a stand mixer with the whisk attachment. Beat the egg whites on medium speed until it becomes foamy then add 1/2 of the sugar and beat for 30 seconds, add the remaining sugar and continue to beat until soft peaks are achieved.
  7. Using a spatula add half the whipped egg whites into the batter and fold in by mixing it gently. Then add the remaining egg whites folding gently into the batter until it is smooth.
  8. Pour the batter into the greased cake pan and stir using a thin stick or straw to even out the surface.
  9. Gently bang the cake pan on the counter to remove any air bubbles in the batter.
  10. Add 1 inch of hot water into a large square or rectangular baking tray then place the cake pan onto it.
  11. Bake in preheated oven for 25 minutes, then rotate the cake and close the oven door leaving a small open gap to allow the steam inside the oven to slowly escape. Bake for 25 minutes, then rotate again still leaving a gap with the oven door and bake for additional 20 minutes or until golden brown on the top. It took me a total of 70 minutes to bake this Japanese cheesecake.
  12. Carefully remove the cake from the oven and place it onto a cooling rack or kitchen towel and allow it to stand for 5 minutes, then turn it over onto a plate, then repeat onto a serving plate.
  13. Allow the cheesecake to cool before slicing for about 45 minutes.
  14. Enjoy your Japanese Souffle Cheesecake!
Japanese Jiggly Cheesecake

Easy Japanese Cheesecake Recipe

Fluffy, and jiggly, this traditional Japanese cheesecake recipe is incredibly spongy and soft, delicious and super easy, and quick to whip up. Surprise your family and guests with this popular Japanese cheesecake dessert also known as Souffle cheesecake and Cotton cheesecake, they will love it.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Japanese
Servings 4 people
Calories 150 kcal

Equipment

  • 1 Double Boiler
  • 2 Glass or Stainless Steel Bowls
  • 1 Whisk
  • 1 Spatula
  • 1 6×3 inch Round Cake Pan
  • 1 Hand Mixer or Standmixer With Whisk Attachment

Ingredients
  

  • 100 grams cream cheese
  • 40 grams granulated sugar
  • 70 grams milk
  • 40 grams unsalted butter
  • 35 grams all purpose flour or cake flour sifted
  • 40 grams egg yolks
  • 90 grams egg whites
  • 2 grams vanilla extract

Instructions
 

  • Preheat the oven to 150°C (300°F ) and grease a 6-inch by 3-inch deep round cake pan with cooking spray.
  • Fill a medium size pot with 1 liter of water and bring to a boil, then set aside.
  • Place a glass or stainless steel bowl over the hot pot with water, then add the cream cheese, milk, and milk and stir with a whisk until the cream cheese mixture is creamy without any lumps.
  • Remove the bowl from the double boiler and add the egg yolk and stir until well combined.
  • Sift in the all-purpose flour or cake flour and mix until the batter is smooth. Lastly, add the vanilla and mix to combine. Set aside. Note the vanilla extract is optional, you can omit it from the recipe.
  • Add the egg whites into a clean dry mixing bowl, you can use a hand mixer or a stand mixer with the whisk attachment. Beat the egg whites on medium speed until it becomes foamy then add 1/2 of the sugar and beat for 30 seconds, add the remaining sugar and continue to beat until soft peaks are achieved.
  • Using a spatula add half the whipped egg whites into the batter and fold in by mixing it gently. Then add the remaining egg whites folding gently into the batter until it is smooth.
  • Pour the batter into the greased cake pan and stir using a thin stick or straw to even out the surface.
  • Gently bang the cake pan on the counter to remove any air bubbles in the batter.
  • Add 1 inch of hot water into a large square or rectangular baking tray then place the cake pan onto it.
  • Bake in preheated oven for 25 minutes, then rotate the cake and close the oven door leaving a small open gap to allow the steam inside the oven to slowly escape. Bake for 25 minutes, then rotate again still leaving a gap with the oven door and bake for additional 20 minutes or until golden brown on the top. It took me a total of 70 minutes to bake this Japanese cheesecake.
  • Carefully remove the cake from the oven and place it onto a cooling rack or kitchen towel and allow it to stand for 5 minutes, then turn it over onto a plate, then repeat onto a serving plate.
  • Allow the cheesecake to cool before slicing for about 45 minutes.
  • Enjoy your Japanese Souffle Cheesecake!
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