{"id":28443,"date":"2025-05-07T00:05:45","date_gmt":"2025-05-07T07:05:45","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=28443"},"modified":"2025-05-05T22:50:41","modified_gmt":"2025-05-06T05:50:41","slug":"fluffy-jiggly-cotton-cheesecake-japanese-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/fluffy-jiggly-cotton-cheesecake-japanese-cheesecake-recipe\/","title":{"rendered":"Japanese Cheesecake Recipe"},"content":{"rendered":"

Japanese cheesecake is probably my all-time favorite cake of any kind, cheese or not.<\/strong><\/p>\n

Recently,\u00a0I\u2019ve been making Japanese cheesecake after cheesecake, not to perfect a recipe or anything, but because they\u2019re just so fluffy and addictive. Can you ever have too much cheesecake?<\/p>\n

What is Japanese Cheesecake?<\/h2>\n

Japanese cheesecake is a souffl\u00e9 cheesecake that’s quite different than the dense and thick New York style cheesecake we all know and love, but every bit as tasty.\u00a0They are light and fluffy thanks to loads of whipped egg whites, are a little less sweet, and have a slightly tangy cream cheese flavor. They\u2019re so fluffy that you can probably eat a whole cheesecake by yourself and not feel totally guilty about it. They’re like the cheesecake version of Japanese souffl\u00e9 pancakes.<\/a><\/p>\n

They look pretty darn cute and squishy and taste good too. This recipe bakes up beautifully, doesn’t crack and the inside texture is bang on, almost exactly the same as the cheesecakes I get in Tokyo. The key is baking it at different temperatures. It starts off high so it can get a lot of heat to help it rise, then goes low and slow so everything bakes evenly.\u00a0<\/strong><\/p>\n

\"cheesecake<\/picture><\/p>\n

How to make Japanese Cheesecake<\/h2>\n
    \n
  1. Make the cream cheese batter:<\/strong> The cream cheese is melted over a double boiler so that it gets extra smooth and creamy. When it\u2019s melty, mix in the butter, milk, egg yolks, and a bit of sugar.<\/li>\n
  2. Sift in the flour and cornstarch:<\/strong> After everything is smooth you sift in the cake flour and cornstarch.<\/li>\n
  3. Whip the egg whites:<\/strong> This is the part that is key. It\u2019s not too difficult, especially if you\u2019ve made meringue before. Just whip up your whites to about soft peaks.<\/li>\n
  4. Mix:\u00a0<\/strong>Gently fold together the whites and cream cheese batter, being careful not to deflate the whites too much.<\/li>\n
  5. Bake in a water bath:<\/strong> Japanese cheesecake is a bit delicate so you\u2019ll need to bake it in a water bath with a kitchen towel underneath so that it doesn’t contact direct heat in any way.<\/li>\n
  6. Cool:\u00a0<\/strong>If you like, you can remove it from the pan once it\u2019s cool enough to touch and do the jiggly shake that I\u2019m sure you\u2019ve seen on the internet. Otherwise, just let it cool very slowly then you\u2019re ready to eat!<\/li>\n<\/ol>\n

    \"japanese<\/picture><\/p>\n

    Japanese Cheesecake Ingredients<\/h2>\n

    The ingredients for this Japanese cheesecake recipe are are similar to regular cheesecake, but with a few important changes:<\/p>\n