Fluffy Japanese Cheesecake Recipe: Light and Jiggly Delight

The Magic of Japanese Cheesecake

Known as cotton cheesecake or soufflé cheesecake, this Japanese delight is renowned for its incredibly light, fluffy texture that melts in your mouth. Unlike dense Western cheesecakes, it combines the creaminess of cheese with the airiness of a soufflé, creating a jiggly masterpiece that’s subtly sweet and utterly addictive. Perfect for those seeking a lighter dessert option without sacrificing flavor.

Why This Recipe Stands Out

This homemade Japanese Cheesecake uses simple ingredients to achieve that signature bounce and softness. The water bath baking method ensures even cooking and prevents cracking, while whipped egg whites provide the lift for its cloud-like consistency. It’s a rewarding bake that’s impressive yet achievable at home.

A Healthier Indulgence

Compared to rich New York-style cheesecake, the Japanese version is lighter in calories and fat, making it a guilt-free treat for dessert lovers. Its delicate flavor profile encourages mindful enjoyment, pairing beautifully with tea or coffee.

Ready to bake this iconic jiggly cheesecake?
Scroll down for the step-by-step recipe and tips to achieve perfection!

Fluffy Japanese Cheesecake Recipe: Light and Jiggly Delight

Recipe by Next DeliciousCourse: DessertCuisine: JapaneseDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

200

kcal

Ingredients

• 100g cream cheese

• 76g milk

• 35g unsalted butter

• 35g all-purpose flour

• 38g egg yolks (about 2 large eggs)

• 78g egg whites (about 2 large eggs)

• 40g sugar

Directions

• Preheat the oven to 150°C (300°F). Prepare a 6-inch round cake pan by spraying with baking oil and lining if desired.
• In a heatproof bowl, double boil the cream cheese, milk, and unsalted butter. Whisk until smooth and no lumps remain.
• Remove from heat and sift in the all-purpose flour. Mix well until combined.
• Add the egg yolks and mix thoroughly until smooth. Set aside.
• In a separate clean bowl, beat the chilled egg whites with the sugar (added in 3 portions) until soft peaks form.
• Gently fold the egg white meringue into the cheese mixture in 2 additions using a spatula, being careful not to deflate the batter.
• Pour the batter into the prepared 6-inch pan. Smooth the top if needed.
• Place the pan in a larger tray and add hot water to about 1-inch height for a water bath.
• Bake for 20 minutes with the oven door closed.
• Then bake for 25 minutes with the door slightly ajar (about 1.5 cm gap) to release steam.
• Rotate the pan and bake another 25 minutes with the slight gap until golden brown. Total baking time: 70 minutes.
• Turn off the oven and let the cake cool inside with the door ajar. Remove and cool completely before serving.

Recipe Video

Notes

• Chill egg whites before whipping for more stable meringue.
• The door ajar technique prevents excessive rising and cracking on the surface.
• Use room temperature ingredients for the cheese mixture to avoid lumps.
• Avoid overmixing when folding to keep the batter airy.

Health Benefits of Japanese Cheesecake

Japanese cheesecake offers a lighter alternative to traditional versions, with lower fat and calorie content due to its airy texture from whipped egg whites. It provides high-quality protein from eggs and dairy, supporting muscle repair, while the reduced sugar promotes better blood sugar control. Enjoyed in moderation, it satisfies sweet cravings without heavy indulgence.

Nutrition Facts (per serving)

One serving of Japanese Cheesecake (approximately 100g) contains about 250 calories, 6g protein, 15g fat, and 20g carbohydrates. It’s lower in fat than dense cheesecakes, offering a balanced treat with calcium from dairy and energy from eggs. Percent daily values vary based on a 2,000-calorie diet.

Perfecting the Jiggle

Achieving the iconic jiggly texture requires precise folding of meringue and a gentle water bath bake. This method incorporates air for fluffiness while keeping the center creamy. Patience during cooling prevents deflation, resulting in a tall, bouncy cake that’s visually stunning and deliciously light.

Tips for Success

Common issues like cracking or sinking can be avoided by controlling oven temperature and steam release. Experiment with flavors like matcha or lemon zest for variations. This versatile dessert shines plain, dusted with powdered sugar, or served with fresh fruits for added freshness.

Storing Tips for Japanese Cheesecake

• Room Temperature: Enjoy fresh on the day of baking for best jiggle and texture.
• Refrigeration: Store in an airtight container in the fridge for up to 3-4 days; the cake will firm up slightly.
• Freezing: Wrap slices tightly and freeze for up to 1 month; thaw in the fridge overnight.
• Reheating: Avoid microwaving to prevent sogginess; bring to room temperature naturally.

FAQs

In conclusion, this Fluffy Japanese Cheesecake captures the essence of delicate Japanese baking—light, elegant, and utterly satisfying. Whether for special occasions or a simple treat, its cloud-like texture will delight everyone. Explore more inspiring recipes on our Desserts List for complementary ideas to complete your menu. Enjoy baking and savoring this timeless favorite!