Jiggly Japanese Cheesecake

Incredibly light and fluffy Japanese cheesecake that’s so soft it melts in your mouth. Made with a soufflé base and baked in a water bath, this jiggly cheesecake is the fluffiest dessert ever!

close up slice of japanese cheesecake with fresh berries


 

I’m convinced that when I say ‘cheesecake’ you think of creamy goodness, not a jiggly japenese cake. Well, I’m about to blow your mind with a cheesecake that’s super fluffy and jiggles like a jelly. Let me introduce you to the Japanese cheesecake! 

Light, fluffy and extra jiggly, Japanese cotton cheesecakes have the texture of an airy soufflé. The slightly tangy flavour of the cream cheese makes for a rich and creamy cake that doesn’t need any fillings. 

Japanese desserts are always delicious, not too sweet and a joy to make. If you’re looking for a special cake, this Japanese Strawberry Shortcake is perfect for all celebrations. For the more adventurous cooks, this Strawberry Cheesecake Mochi is one of my favourite Japanese sweets. Or even Korean Lunchbox Cake.

overhead of heart shaped cheesecake with powdered sugar

What is a Japanese Cheesecake

Japanese cheesecakes are baked cheesecakes originating from Japan. Also known as fluffy cheesecakes, they are in fact like a single layer cake, dusted with icing sugar. Made with a soufflé base, this cheesecake is incredibly soft, like a mixture between a cheesecake and a sponge cake. 

This type of cheesecake is known as a Japanese cheesecake, Japanese cotton cheesecake, soufflé cheesecake, fluffy or jiggly cheesecake. 

Although now they are famous all around the world, these fluffy cheesecakes are incredibly popular in bakeries all around Japan and East Asia. In Japan this type of dessert is known as a soufflé cheesecake (スフレチーズケーキ or Sufurechīzukēki). 

Just One Cookbook does a great job explaining all the different types of Japanese Cheesecakes (baked, rare and soufflé). 

serving a slice of jiggly cheesecake

Japanese Cheesecake vs Regular Cheesecake

Japanese cheesecakes are not at all like a conventional American cheesecake. Let me explain. Japanese cheesecakes are like a single layer sponge that contains cream cheese. Although they are known as ‘cheesecakes’, they are more similar to chiffon cake. 

slice of japanese cheesecake on a gray plate with berries

By contrast, American cheesecakes are like a creamy custard that’s either set in the fridge or baked. The texture and taste are very different from a Japanese cheesecake. 

To sum up, don’t get fooled by the name: Japanese cheesecakes are fluffy cakes, whereas American cheesecakes are creamy. 

angle bite taken out of cheesecake slice

Fluffy cheesecakes are remarkably moist cakes that taste great on their own, without needing any fillings. From the first time I tried one, I realised why people are so in love with them. Japanese cheesecakes are: 

  • Moist, without needing any syrup 
  • Light and fluffy as a cloud 
  • Melt-in-your-mouth texture 
  • Sweet and slightly tangy
  • Refreshing, ideal for summer 
  • Surprisingly easy to make 
  • Not overly sweet
  • Perfect for all occasions 
fork digging into slice of cheesecake

Ingredients 

Let’s talk about ingredients. The main thing to remember about this Japanese cotton cheesecake is that it uses no leavening agent. All that impressive rise comes from the egg whites and the fluffy texture of this cheesecake comes from cream cheese. 

  • Cream cheese – the main ingredient of this recipe. Use full fat cream cheese, with at least 30% fat (check nutritional label). This is more of a cream cheese batter than anything.
  • Lemon juice – used to add a tangy flavor to the cheesecake. This can also be replaced with vanilla extract for a more subtle taste. Try adding lemon zest for even more flavor.
  • Eggs – really important for helping the soufflé cheesecake rise. I recommend using large eggs, free-range or organic. For a more stable meringue, use chilled eggs. This helps to ensure a fluffy cake.
  • Cake flour – is essential to yield an extra soft cake. As Japanese cheesecakes are so delicate, cake flour cannot be replaced with all purpose flour or self-rising flour. 
  • Sugar – used to add sweetness and help the meringue become more stable. This cake is not overly sweet, but the sugar can be adjusted slightly for a sweeter cheesecake. Alternatively, dust the cake with icing sugar. 
ingredients for fluffy japanese cheesecake

How to Make Fluffy Japanese Cheesecake Recipe

Making Japanese cheesecakes is simple, but it does require precision for best results. The ingredients need to be in exact quantities, which is why I recommend using a kitchen scale for this recipe. 

To get the smoothest texture possible, the flour needs to be sieved before adding into the batter. Similarly, if the mixture becomes lumpy, sieve it again to remove lumps.

  1. Combine the cream cheese, melted butter and hot milk in a large bowl or stand mixer. Whisk well until the mixture becomes like a creamy paste. If the cream cheese is too lumpy, heat gently over a double boiler. 
  2. Mix in the egg yolks into the cream cheese mixture, then sieve in the flour. Combine everything with a whisk or spatula. Sieve the mixture again if there are any lumps of flour. 
  3. Whip the egg whites and pour in the lemon juice once the mixture becomes frothy. 
  4. Incorporate the sugar into the beaten egg whites slowly, in thirds. Continue mixing until the meringue reaches soft peaks, not stiff peaks.
  5. Fold in one third of the meringue into the cake batter. Add in the remaining meringue without deflating too much air, using a spatula. To combine, use a sweeping motion to fold the batter in on itself. It’s important to not deflate too much air from the meringue. 
  6. Pour batter into the bottom of the pan, then prepare to bake.
how to make japanese cheesecake batter

Baking the Soufflé

The secret of the jiggle in this soufflé cheesecake rest with the baking method. Unlike traditional baked cheesecakes, Japanese cheesecakes are baked in a hot water bath. The water created steam in the oven, making the texture very fluffy.

  1. The outside of the springform pan needs to be covered with aluminum foil to prevent water from seeping in. I recommend using two or three layers of foil. 
  2.  Place the cake pan into a deeper, larger pan. Pour boiling water into the larger pan, around 1-inch in height. 
  3. Bake the cheesecake in a pre-heated oven for 30 minutes, then open the oven door for to release some steam. Releasing some steam prevents the cheesecake from becoming too soft. 
  4. Reduce the oven temperature to and bake for an additional 30 minutes. As this cheesecake is so soft, the skewer test will not be as effective. The cheesecake will be ready when it has a slight wobble, but the top of the cake is golden brown.
making a hot water bath for cheesecake

Japanese Cheesecake Tips and Tricks

  • Always line the cake pan for an easier release.
  • Measure ingredients carefully and accurately. Please use our guide for how to measure flour if you aren’t sure you are doing it correctly.
  • Ensure the cheesecake mixture is lump free before adding the egg yolks. If there are any lumps left, use a double boiler to warm the mixture. Mix until there are no lumps left. 
  • Sieve the cake flour to avoid lumps. If the batter is still lumpy after mixing, sieve again to remove lumps. 
  • Use chilled eggs for the meringue. Cold egg whites yield a more stable meringue. 
  • Do not add all the sugar at once. Pouring all the sugar in can deflate the meringue. Add the sugar in thirds every 30 seconds, whilst mixing. 
  • Medium peaks meringue is needed for best results. A soft meringue will not yield a good rise, whereas a stiff meringue can also affect the rise. 
  • Always use a water bath when baking. The steam helps the soufflé cheesecake have a fluffy texture and prevents burning. 
  • Do not open the oven unless indicated. Releasing any steam too early can deflate the cheesecake. 
  • Let the cheesecake cool in the oven with the door cracked ajar. This is particularly important in cold weather. The fluffy cheesecake can collapse if cooled too quickly. 
  • Follow the oven temperature indicated in the recipe. 
dusting powdered sugar onto cheesecake

Freezing and Storage

Japanese cheesecakes are best served after chilling in the fridge for a few hours. To serve, slice into portion sizes, dust with icing sugar or brush with apricot jam or honey. I also recommend serving it with a side of fresh berries – strawberries, raspberries, blackberries, or blueberries.

If you happen to have leftovers, this cheesecake can be frozen for up to 3 months. For best results, cover the cheesecake in plastic wrap, then wrap in aluminum foil to prevent freezer burn.

Soufflé cheesecakes can be stored in the fridge for up to 3 days. I do not recommend leaving this cheesecake outside at room temperature.

Japanese cheesecake for pinterest

More cheesecake recipes:

overhead shot of sliced oreo cheesecake

No Bake Oreo Cheesecake

OREO cookie crust filled with a rich, creamy and delicious no-bake cookies and cream no-bake cheesecake filling.
See The Recipe!
Triple Chocolate Cookies Cheesecake Bars Recipe- Soft and Chewy with a fudge cake mix cookie crust and chocolate cheesecake topped with milk chocolate crumbles. A chocolate lover's dream come true!

Triple Chocolate Cookie Cheesecake Bars

Triple Chocolate Cookie Cheesecake Bars are a bar with brownie cake mix base, chocolate cheesecake center and milk chocolate topping, this easy bar recipe will please any chocolate lover! 
See The Recipe!
dusting powdered sugar over heart cheesecake
slice of japanese cheesecake with fresh berries

Japanese Cheesecake

4.66 from 23 votes
Incredibly light and fluffy Japanese cheesecake that’s so soft it melts in your mouth. Made with a soufflé base and baked in a water bath, this jiggly cheesecake is the fluffiest dessert ever!
Prep Time: 10 minutes
Cook Time: 1 hour
Chilling Time: 5 hours
Total Time: 6 hours 10 minutes
Servings: 8

Ingredients

Instructions

  • Pre-heat oven to 325°F. Grease and line a 8 or 9-inch springform pan with parchment paper on the sides and bottom.
  • Combine the cream cheese, melted butter and hot milk in a bowl, mixing well. The cream cheese mixture should be like a smooth paste. Heat over a double boiler if there are any lumps left.
  • Combine the egg yolks into the cream cheese, mixing well to incorporate.
  • Sieve in the cake flour, using a whisk to combine into the batter. If any flour lumps remain, sieve again.
  • Whip the egg whites using an electric mixer, in a separate bowl. Pour in the lemon juice once the mixture becomes frothy.
  • Incorporate one third of the sugar into the frothy eggs, then keep mixing for 30 seconds. Add one half of the remaining sugar into the meringue, mixing for 30 seconds. Pour in the remaining sugar, mixing until the meringue reaches medium peaks.
  • Fold in one third of the meringue into the cake batter, using a spatula. Use a sweeping motion to fold the batter in on itself.
  • Fold in the remaining meringue without deflating too much air, using a spatula. Stop once the meringue is incorporated and the batter is fluffy.
  • Prepare a cake pan by lining it with parchment paper on the sides and bottom. Pour the cake batter into the pan, then run a spatula through the batter to remove large bubbles.
  • Place the cake pan into a deeper, larger pan. Ensure the cake pan is well lined with aluminum foil.
  • Pour boiling water into the larger pan, around 1-inch in height.
  • Bake the cheesecake in a pre-heated oven to 325°F for 30 minutes.
  • After 30 minutes, open the oven door for 10 seconds to release some steam. Releasing some steam prevents the cheesecake from becoming too soft.
  • Reduce the oven temperature to 225°F and bake for an additional 30-40 minutes. The cheesecake will be ready when it has a slight wobble, but it golden-brown on top.
  • Let the cheesecake cool for 30 minutes inside the oven, with the oven door slightly ajar. Afterwards, cool down and chill for 4 hours before serving.
  • To serve, either dust with icing sugar or brush with apricot jam or honey.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition

Calories: 182 kcal, Carbohydrates: 14 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 105 mg, Sodium: 94 mg, Potassium: 75 mg, Fiber: 1 g, Sugar: 10 g, Vitamin A: 483 IU, Vitamin C: 1 mg, Calcium: 41 mg, Iron: 1 mg
Author: Hanelore Dumitrache
Calories: 182
Course: Dessert
Cuisine: Asian, Japanese
Keyword: fluffy cheesecake, homemade cheesecake, japanese cheesecake, jiggly cheesecake
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up slice of japanese cheesecake
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.66 from 23 votes (12 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews

  1. I’ve tried this recipe 2x now and both times water managed to deep into the aluminum foil barrier around the pan and subsequently into the bottom of the cake, even after switching to 18in wide sheets. Is there something I’m missing to keep water out of the bottom of the pan. Unfortunately both times this kept the cheesecake from rising and made it very soggy and dense. Any input would help, thanks in advance.

    1. Hi Andrew, sorry for the delay, this recipe is from one of our contributors and I had to reach out to get an answer. Here you go:

      “Make sure the entire bottom of the pan is fully covered with aluminum foil, and use 2-3 or layers of strong foil. Also, you only need to add about 1 inch of water in the larger pan, to prevent it from seeping into the top of the cake pan. These methods always work for me.
      If you want to be extra sure, you can also use a cake pan with fixed bottom instead of a springform pan. Then there’s no aluminum foil needed.”

  2. 3 stars
    Never rose. Think I needed stiffer peaks- I started losing the meringue instantly, even with the gentlest folding. Medium peaks my foot

  3. you state a few times to measure the ingredients in grams but when you list the measurements, you list them as 1/4 cup or 3 egg yolks, 2 teaspoons, etc. Since you make that comment, could you also list the measurements in grams? I do want to make this but will wait until I see the recommended measurements.

    1. Hi Ronda, sorry for the confusion, we will go back and update. We only post in US cups/teaspoons. The original creator of this recipe is UK based and uses metric system. It has been converted.

  4. 5 stars
    This beautiful cheesecake was a joy to make. Just like the images here, it turned out soft and fluffy with a heavenly texture. This recipe’s a keeper!

  5. 5 stars
    Oh my goodness! This cheesecake looks amazing and perfect to make this weekend with my daughter! Everyone is bound to love this especially since we LOVE cheesecake, so excited to give this a try!

  6. I’ve never heard of Japanese cheesecake and now I want to make this asap! The combo of cheesecake and soufflé sounds divine.

  7. 5 stars
    I absolutely LOVE Japanese cheesecake, but for some reason I have never thought of trying to make it at home. This needs to happen in my kitchen soon!!