published Apr 15, 2022 This is not your average, dense cheesecake. No, no! Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Sprinkled with powdered sugar alone, topped with berries or a compote, it’s delightful! I don’t usually order the same thing when I go to my favorite sushi or Japanese steakhouse restaurant, but there is one item that I always order without fail: Japanese jiggly cheesecake if they have it. It’s airy, fluffy, and soft as a cloud. Each bite is bright and lightly sweet. Rather than the creamy New York or Chicago styles, think of this Japanese jiggly cake as more of a souffle. When replicating the original jiggly cake in my own kitchen, I learned that this dessert is all about precision. Take this recipe step by step, and don’t rush. I promise it’s worth it!While you’re at it, why not whip up an entire Japanese meal? Start off with a zesty Sunomono Salad, followed by some Hibachi Fried Rice that tastes like it came straight from the steakhouse.
INGREDIENT NOTES AND SUBSTITUTIONS
Cream Cheese, Butter, & Heavy Cream – Allow the cream cheese and butter to come to room temperature so that they are easier to mix with the heavy cream.Eggs – We’ll use both the egg yolks and whites separately. Lemon Zest – Using lemon zest, not the juice, is what gives Japanese jiggly cheesecake its bright flavor without making it too thick.Vanilla – Pure vanilla extract will help to balance out the tanginess of the cream cheese, taking away some of that “cheesy” flavor.Cornstarch – Japanese jiggly cake uses more cornstarch than your regular cheesecake recipe, making it less creamy and more airy.Sugar – This dessert isn’t too sweet, and so we won’t be using as much sugar as you might expect. But I promise, we’re using just enough!Berry Topping – A simple compote made with berries of your choosing, sugar, and water.(Optional) Mint – A sprig of mint will tie in beautifully with the lemon flavors in the original jiggly cake and the berries we’ve added on top. I highly recommend giving it a try!
HOW TO MAKE BERRY TOPPING FOR JAPANESE JIGGLY CHEESECAKE
HOW TO MAKE JIGGLY CHEESECAKE BATTER
HOW TO BAKE JAPANESE JIGGLY CHEESECAKE
What’s the difference between cheesecake and Japanese cheesecake?
“Regular” cheesecake, whether New York or Chicago style, is dense, rich, and heavy. The texture is closer to a pudding or mousse than a traditional cake. Japanese jiggly cake, on the other hand, is incredibly light, airy, and fluffy and similar to a souffle. Hence this jiggles when moved!
Why is my Japanese cheesecake not jiggly?
Your cake should come out tall, soft, and jiggly without falling apart – just like the original jiggly cake. If it doesn’t, then it likely didn’t rise properly in the oven. There are a couple of reasons why this may have happened: you didn’t use enough water or heat, the eggs were either over- or under-whisked, or the batter was overmixed.
Should Japanese cheesecake be eaten warm or cold?
That’s completely up to you! When I’m served Japanese jiggly cheesecake in a restaurant, it’s almost always cold. However, it’s also delicious when it’s just finished cooling with the warm berry topping.
