Jiggly Japanese Cheesecake

Home » Jiggly Japanese Cheesecake


Japanese cheesecake is made with a cream cheese, egg yolk batter folded into a sweet meringue. The result is an almost sponge cake-like soufflé that is jiggly and perfectly fluffy. Sprinkled with powdered sugar on its own or topped with berries, it’s sure to please.

Hi, I’m Kevin from Kevin is cooking. Special thanks to Rachel for letting me contribute to Full Time Chef here. For today’s post, I’m sharing my Jiggly Japanese Cheesecake!

Japanese cheesecake is unlike anything you’ve ever tried before, with a similar name to American cheesecake, but a fluffy to jiggly texture that comes to mind, as opposed to the rich and rich richness of typical American cheesecake.

Light and airy, they’re made from sweet meringue folded into a cream cheese, egg yolk batter, then baked in a water bath. This is a must try!

Step-by-step photos show melting cream cheese, butter and heavy cream until smooth, drizzling melted ingredients over whipped eggs, then adding flour and cornstarch.

This Japanese cheesecake is a real eye-catcher when placed on the table.

Jiggly and jiggly like it’s made with jelly, this is one stand-up cake that’s sure to impress.

Start with cream cheese, butter, and cream, which are melted and whisked until smooth. When cooled, stir it into the beaten egg yolks. Stir in flour and cornstarch until a smooth batter forms. I like to add a little vanilla and lemon zest for extra flavor.

Step-by-step pictures of egg whites, beating to soft peaks, adding one-third of the egg whites to the yolk mixture, then displaying the mixture in a springform pan lined with parchment paper.

Beat the egg whites and sugar until peaks form, then fold into the cream cheese custard.

Line a baking sheet with parchment paper and bake in a water bath. This rises. and rise!

Remove Japanese cheesecake slices from remaining cheesecake.

Not your typical cheesecake, no. It’s almost soufflé-like and has a texture similar to a sponge cake.

Apart from its fun, wobbly size, this tall, puffy cake is light on the table and topped with powdered sugar, making it a great dessert. I made a quick blueberry sauce and put a spoonful on top of each slice. I hope you give it a try. enjoy!