Easy Japanese Cheesecake Recipe - so fluffy and jiggly! - Foxy Folksy (2024)

FAQs

Why is my Japanese cheesecake not fluffy? ›

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling.

Why does my Japanese cheesecake taste eggy? Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

Japanese cheesecake recipes also call for much less sugar than other cheesecakes, thus making it a great choice of cake for those who are conscious about their sugar and calorie intake.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

Baking. A bain-marie or hot water bath is essential for baking the cake. The hot water bath stabilizes the temperature in the oven and prevents it from being overly hot and dry. Hot and dry oven means cracked cheesecake.

As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.

Why is my cheesecake so wobbly? ›

If the cheesecake still has a little wobble in the centre, it means it's ready. Baking it until this disappears will mean over baking it and causing the unsightly crack to appear on top. Be brave and turn the oven off when it still wobbles.

A regular cheesecake recipe calls for cream cheese, sugar, eggs, and butter as its main ingredients, which are then baked in a crust made of graham crackers or digestive biscuits. Japanese cheesecakes, on the other hand, use a combination of cream cheese, milk, and cornstarch as their base.

Known also as jiggly cake or Japanese cotton cheesecake, this sponge-cake-meets-cheesecake dessert is as unique as its name and description suggest. Minimally sweet and with less cream cheese tang than a New York-style cheesecake, its deliciousness is in its simplicity and its fluffy, airy texture.

This classic Japanese dessert is a delightful fusion of lightness and creaminess, achieved through the meticulous combination of egg yolk custard with whipped meringue to create that signature bounce. Adding cream cheese, butter, and milk to the custard provides a rich and indulgent dimension to each bite.

Over-mixing the batter causes the whipped egg whites to deflate. The signature soft and fluffy texture comes from the air whipped into the egg whites. Without the extra air the cake will not be able to rise resulting in a flat and dense cake.

If your cake is not rising, your oven temperature is too low. Raise by 10 degrees. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature).

TEMPERATURE OF THE CHEESECAKE INGREDIENTS

It's also very important for the eggs to be at room temperature – cold egg whites won't whisk up properly, especially if you're using a hand whisk, so you won't be able to incorporate air into the cheesecake. This could result in a cheesecake with a dense, grainy texture.

Set your cake pan inside the water bath (it's a good idea to wrap it in foil—even if it says leak-proof!) and fill the pan with boiling water. Then bake as normal. The water bath helps bake the cake more evenly and “it provides a moist atmosphere that'll keep it from drying out and cracking,” says Catherine.