Jiggly Fluffy Japanese Cheesecake Recipe – Japanese, Asian Special
The Jiggly Fluffy Japanese Cheesecake is a heavenly dessert that blends the richness of cream cheese with the airy lift of folded egg whites to deliver a texture that’s as silky as it is light. Warm milk and butter melt into softened cream cheese, then vanilla, flour, and cornstarch add structure. The magic comes from gently folding whipped egg whites and steaming the cake in a water bath so it bakes up golden outside but still slightly jiggly in the center. It’s an elegant dessert, ideal for special occasions, afternoon tea, or whenever you crave something indulgent yet delicate.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Jiggly Fluffy Japanese Cheesecake Ingredients:
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon cream of tartar
- 1/4 cup (50 g) granulated sugar (for egg whites)
How to make Jiggly Fluffy Japanese Cheesecake:
Preheat Oven: Preheat to 320°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
Prepare Cheese Mixture: In a saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and add cream cheese, whisking until smooth.
Stir in 1/2 cup sugar and vanilla extract.
Mix in flour and cornstarch until fully combined.
Separate and Whisk Eggs:Separate egg yolks from whites.
Add egg yolks to the cheese mixture and mix well.
Whip Egg Whites:In a clean bowl, beat egg whites with cream of tartar until soft peaks form
Fold Mixtures Together: Gently fold the egg whites into the cheese mixture in three parts, being careful not to deflate the batter.
Bake: Pour the batter into the prepared pan.
Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan.
Bake for 55-60 minutes, or until the cake is puffed and golden. The center should still be slightly jiggly.
Cool and Serve: Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.
Remove from the oven and cool completely before removing from the pan.
Chill in the refrigerator for at least 2 hours before serving.
Recipe Notes
Egg White Folding: Whip egg whites to soft peaks with cream of tartar, then fold in gently — this helps retain air and ensures a light, fluffy interior.
Water Bath Baking: Use a bain-marie (water bath) to bake; wrap the cake pan in foil to prevent leaks and ensure even, gentle heat around the cake.
Doneness Check: The cake should be puffed and golden, with a slightly jiggly center. It will firm up as it cools, so avoid overbaking.
Cooling Process: Turn off the oven and leave the cake inside with the door slightly ajar for about an hour; this gradual cooling prevents cracks and helps retain moisture.
Chilling Before Serving: Chill the cheesecake for at least 2 hours in the refrigerator — this helps set the texture and makes it easier to slice cleanly.
