Ultimate Jiggly Japanese Cheesecake – Soft, Airy, and Irresistible

Introduction

Japanese cheesecake, also known as jiggly cheesecake, is a light and airy dessert that melts in your mouth. Unlike traditional cheesecakes, this version is soft like a soufflé, with a delicate sweetness and a slightly tangy flavor. With the right technique, you can achieve a perfectly fluffy and jiggly cheesecake at home.

Ingredients

(Serves 6-8)

For the Cheesecake Batter:

• 250g (8.8 oz) cream cheese, softened
• 50g (3 tbsp) unsalted butter
• 100ml (½ cup) milk
• 6 egg yolks
• 1 tsp vanilla extract
• 60g (½ cup) cake flour, sifted
• 20g (2 tbsp) cornstarch, sifted
• ¼ tsp salt
• Zest of ½ lemon (optional, for a refreshing twist)

For the Meringue:

• 6 egg whites
• 120g (½ cup) granulated sugar
• ½ tsp cream of tartar

For Topping:

• Powdered sugar for dusting
• Fresh berries or whipped cream (optional)

Instructions

1. Prepare the Cheesecake Batter

1. Preheat the oven to 150°C (300°F). Line a 9-inch round cake pan with parchment paper.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk in egg yolks, vanilla extract, lemon zest, cake flour, cornstarch, and salt until the mixture is smooth and lump-free.

2. Make the Meringue

1. In a clean, dry bowl, beat egg whites on low speed until foamy.
2. Add cream of tartar and increase speed.
3. Gradually add sugar, beating at medium-high speed until stiff peaks form.

3. Combine and Bake

1. Gently fold the meringue into the batter in three additions, being careful not to deflate it.
2. Pour the batter into the prepared cake pan.
3. Place the cake pan in a larger tray filled with hot water (water bath method) to ensure even baking.
4. Bake for 60-70 minutes until the top is golden and the cake is set.

4. Cool and Serve

1. Turn off the oven and let the cake cool inside for 15 minutes with the door slightly open.
2. Remove from the oven and let it cool completely before unmolding.
3. Dust with powdered sugar and serve with fresh berries or whipped cream.

Tips for a Perfect Jiggly Cheesecake

• Use room temperature ingredients to ensure a smooth batter.
• Fold the meringue gently to maintain the airy texture.
• Bake with a water bath to prevent cracks and keep the cake moist.

Frequently Asked Questions

How do I prevent my cheesecake from deflating?
Let the cake cool gradually inside the oven with the door slightly open before removing it.

Can I store this cheesecake?
Yes, refrigerate in an airtight container for up to 3 days. It tastes even better the next day!

Can I add other flavors?
Yes, you can experiment with matcha, chocolate, or coffee powder for a unique twist.

Conclusion

This ultimate jiggly Japanese cheesecake is soft, airy, and absolutely delicious. With its delicate texture and subtle sweetness, it’s a perfect treat for any occasion. Try this recipe today and enjoy a bakery-quality cheesecake at home!