Ultimate Guide to Japanese Cheesecake

EASIEST Jiggly Japanese Cotton Cheesecake

Dive into the world of Japanese Cheesecake, a culinary masterpiece that stands out in the realm of desserts. Unlike its denser New York counterpart, Japanese Cheesecake offers a cloud-like texture that melts in your mouth, combining the richness of classic cheesecake with the airy lightness of a soufflé. This guide will take you through the journey of creating the perfect Japanese Cheesecake, from selecting the right ingredients to mastering the baking process.

What Makes Japanese Cheesecake Special?

Japanese Cheesecake, also known as Cotton Cheesecake, is a marvel of baking that has captured the hearts of dessert lovers worldwide. Its signature jiggly texture, combined with a mild sweetness and slight tanginess, makes it a unique treat. But what truly sets it apart is the meticulous process that involves creating a meringue-based batter, resulting in a cheesecake that’s both fluffy and creamy.

Pro Tips for a Flawless Cheesecake

  • Ensure all ingredients are at room temperature to achieve a smooth batter.
  • Be gentle when folding the meringue into the batter to maintain its airy texture.
  • Use a water bath during baking to cook the cheesecake evenly and prevent cracks.

Common Troubleshooting Tips

Encountered a hiccup? Here’s how to solve common issues:

  • Deflated Cheesecake: This could be due to under or over-whipped meringue. Aim for medium-soft peaks for stability.
  • Cracks: Avoid over-whipping the meringue and ensure the oven temperature is consistent.
  • Dense Layers: Ensure not to overmix the batter and that the oven temperature is not too low.

Serving and Storage Suggestions

Japanese Cheesecake can be enjoyed warm or chilled, with or without toppings. Store leftovers in the fridge for up to 3-4 days or freeze for longer preservation. Thaw overnight in the fridge or enjoy frozen slices for a cheesecake ice cream experience.

Conclusion

Mastering Japanese Cheesecake is an art that rewards patience and precision. With this guide, you’re well on your way to creating a dessert that’s as delightful to look at as it is to eat. Embrace the process, and soon, you’ll be enjoying a slice of heaven that’s fluffy, light, and irresistibly creamy.

Explore More Delicious Recipes

After indulging in the light and fluffy delight of our Japanese Cheesecake, why not explore more tantalizing recipes to complete your culinary experience? Whether you’re in the mood for a savory adventure or looking to replicate your favorite restaurant dishes at home, we’ve got you covered. Check out these must-try recipes:

  • Easy Black Pepper Chicken – No Soy: Craving a healthier version of your favorite takeout dish? Dive into this simple yet flavorful Black Pepper Chicken recipe that skips the soy but not the taste.
  • Panda Express Chow Mein Copycat Recipe: Bring the taste of Panda Express to your kitchen with this easy-to-follow Chow Mein recipe. It’s the perfect side dish to complement any meal.
  • Creamy Cajun Chicken Pasta – A Spicy Delight in 30 Minutes: Spice up your dinner routine with this quick and delicious Cajun Chicken Pasta. It’s creamy, spicy, and everything nicey, ready in just 30 minutes!
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EASIEST Jiggly Japanese Cotton Cheesecake

Japanese Cheesecake


  • Author: admin
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Discover the airy delight of Japanese Cheesecake, a fluffy, mildly sweet dessert with a tangy twist, perfect for any occasion.


Ingredients

Scale
For the cheesecake:
  • 6 large eggs separated (each egg is about 50g, shell-on)
  • 8 ounces cream cheese preferably softened
  • ¼ cup heavy cream or full fat milk
  • 4 tablespoons unsalted butter cut into smaller pieces
  • ½ cup cake flour fluffed, spooned, and leveled
  • 1 tablespoon lemon zest about 1 lemon (optional)
  •  teaspoons vanilla extract (optional)
  •  cup granulated sugar
  • 2 teaspoons lemon juice about of a lemon

Optional toppings:

  • Powdered sugar (for dusting)
  • Apricot jam for glazing (slightly warmed up)
  • Berries
  • Sweetened whipped cream

Instructions

Prepare equipments:

  • Preheat the oven to 300°F. Also, line the bottom of an 8 by 3 inch cake pan with a circle parchment paper and prepare a 9 by 9 baking pan.

    *The 9 by 9 inch pan is for the water bath. So, as long the 8 inch round cake pan can sit in it, any larger size pan works too.*

  • Bring a few inches of water to a simmer in a large saucepan or pot. Once the water is simmering, reduce the heat to low.

Make the base batter:

  • Place the cream cheese, butter, and cream in a large heatproof bowl that can sit on the saucepan or pot and not touching the water. Slowly heat everything up and whisk until the mixture is well combined and smooth. Turn off the heat.
  • Add the egg yolks and mix until well combined. Immediately, sift the cake flour into the mixture and whisk until no more dry flour or clumps remain. Take the bowl off the pot and add the lemon zest and vanilla. Whisk to combine. Set the mixture aside to cool until needed.
  • Fill the 9 by 9 baking pan half way with the hot water and carefully place the baking pan into the oven to preheat. You can also use the hot water left from the ealier.

Prepare the meringue:

  • In a clean mixing bowl, add the egg whites and the lemon juice. Using a hand mixer, whip the egg whites on medium high speed until completely frothy.
  • While whipping, add the granulated sugar to the frothy egg white, a third at a time, before the egg whites reache soft-peak stage. Once all the sugar has been added, whip the egg whites for another 10 to 20 seconds. Then, reduce the speed to medium. Continue whipping the egg whites until medium-soft peak.
  • Add ⅓ of the meringue to the cream cheese mixture and gently fold the meringue until the mixture is well combined and no more streaks are visible. Incorporate the remaining meringue in two more sessions.
  • Pour the cheesecake batter into the prepared 8 inch cake pan and firmly tap the cake pan on the table a couple of times to remove large air bubbles. You can also use a skewer if you prefer.

Bake the cheesecake:

  • Carefully place the cake pan into the oven, in the pan of water, and bake for about 80 to 90 minutes, or until the Japanese cheesecake is golden brown on top and a skewer inserted in the middle comes out clean.
  • Carefully remove the cheesecake from the oven and dry the bottom of the cake pan. Let the cheesecake cool for a few minutes on its side, rotating the cake pan every 20 to 30 seconds, until the cheesecake releases itself from the cake pan.
  • Remove the cheesecake from the cake pan by carefully flipping it out onto a plate. Pull away the parchment paper on the bottom and flip the cake upright onto another plate. Let cool.

Serve:

  • You can enjoy the Japanese cheesecake while it’s warm, after it’s completely cooled, or after chilling in the fridge for at least an hour.
  • Either keep the cheesecake plain, dust the top of the cheesecake with powdered sugar, or brush the top of the cheesecake with some apricot jam to glaze it. Enjoy by itself or with fruits, berries, and/whipped cream.

Notes

  • Springform pans and cake pans with removable bottoms – If using either of these pans, make sure to securely wrap the outside of the cake pan with foil. This will prevent water from leaking into the cheesecake, making it soggy.
  • Smaller cheesecake – This recipe can be divided in half to make a 6 inch Japanese cheesecake. Use a 6 by 3 inch cake pan and decrease the baking time to 60 to 70 minutes.
  • Troubleshoot – We’ve included an extensive list of troubleshooting tips in the post above from our years of making Japanese cheesecake. Please refer to it first if you have questions!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice
  • Calories: 221.9 kcal
  • Sugar: 10.4 g
  • Sodium: 255.4 mg
  • Fat: 12.4 g
  • Saturated Fat: 6.7 g
  • Unsaturated Fat: 4.7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 16.9 g
  • Fiber: 0.3 g
  • Protein: 10.4 g
  • Cholesterol: 166.4 mg

Keywords: Japanese Cheesecake, Cotton Cheesecake, Souffle Cheesecake, Fluffy Cheesecake Recipe, Light Dessert