1. Why isn’t my Japanese Jiggly Cheesecake jiggly?

The most common reason your cheesecake isn’t jiggly is overmixing the meringue or using an incorrect oven temperature. The key to achieving that perfect jiggle lies in preserving the air bubbles during the folding process and ensuring the oven temperature is low and steady. Also, avoid opening the oven door too soon, as this can cause the cake to deflate.

2. Can I make Japanese Jiggly Cheesecake without a water bath?

While it’s possible to bake the cheesecake without a water bath, the water bath helps create the perfect baking environment by preventing the cheesecake from cracking and ensuring a soft, moist texture. It’s highly recommended for the best results.

3. How can I prevent my Japanese Jiggly Cheesecake from cracking?

To prevent cracking, always cool the cheesecake slowly. After baking, turn off the oven and let it cool inside with the door slightly ajar for about an hour. This gradual cooling process helps prevent sudden temperature changes that can lead to cracks.

4. How do I store Japanese Jiggly Cheesecake?

Store the cheesecake in the refrigerator once it has fully cooled. Cover it with plastic wrap to prevent it from absorbing any odors in the fridge. It’s best eaten within 2-3 days to enjoy its light texture. You can also freeze the cheesecake for up to a month; just be sure to thaw it in the refrigerator before serving.

Japanese Jiggly Cheesecake Recipe: Easy, Light, and Fluffy

Name: Japanese Jiggly Cheesecake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 250g Cream cheese (room temperature); 3 Eggs (separated); 100g Granulated sugar; 120ml Heavy cream; 50g All-purpose flour (sifted); 1 tsp Vanilla extract; 1/8 tsp Salt; 1 tbsp Butter (for greasing pan)

Description

Japanese Jiggly Cheesecake is a light, fluffy dessert with a unique, wobbling texture. Unlike traditional dense cheesecakes, this version is airy and melts in your mouth. With a combination of cream cheese, whipped meringue, and gentle baking, it delivers a sophisticated yet simple dessert perfect for any occasion.

Ingredients

Scale

250g Cream cheese (room temperature)
3 Eggs (separated)
100g Granulated sugar
120ml Heavy cream
50g All-purpose flour (sifted)
1 tsp Vanilla extract
1/8 tsp Salt
1 tbsp Butter (for greasing pan)

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Instructions

Preheat the oven to 320°F (160°C) and prepare an 8-inch round cake pan by greasing and lining it with parchment paper.
Beat the cream cheese until smooth and free of lumps. Add the egg yolks one at a time, mixing thoroughly after each addition.
Gradually add heavy cream, sifted flour, and vanilla extract, mixing until the batter is smooth and silky.
In a separate bowl, whip the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the meringue into the cream cheese mixture, then carefully fold in the remaining meringue in two additions, preserving as much air as possible.
Pour the batter into the prepared cake pan and smooth the surface. Tap the pan gently to release any air bubbles.
Place the cake pan in a water bath and bake for about 60 minutes, or until golden and the cake jiggles slightly when shaken.
Turn off the oven and let the cheesecake cool gradually with the oven door slightly ajar to prevent cracks.
Once cooled, refrigerate the cheesecake to set before serving.

Notes

Ensure that the cream cheese and eggs are at room temperature to prevent lumps.
Be gentle when folding the meringue into the cream cheese mixture to maintain air bubbles for the jiggly texture.
A water bath is essential for even baking and preventing cracks in the cheesecake.
Resist opening the oven door during the first 45 minutes of baking to prevent sudden temperature changes.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 15g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.3g
Protein: 5g
Cholesterol: 105mg