Prepare to embark on a culinary journey to the land of the rising sun with this jiggly Japanese cheesecake. Perfectly fluffy, slightly sweet, and oh-so-jiggly, this dessert is a showstopper that’s easier to make than you might think. Let’s dive into the magic of creating this cloud-like delicacy.
Why This Recipe Works
- The combination of cream cheese and whipped egg whites creates a light, airy texture that’s signature to Japanese cheesecakes.
- Baking in a water bath ensures even, gentle cooking, preventing cracks and achieving that perfect jiggle.
- A touch of lemon juice balances the sweetness, adding a subtle brightness to each bite.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Equipment Needed
- 8-inch round cake pan
- Springform pan (optional)
- Large mixing bowls
- Electric mixer
- Whisk
- Roasting pan (for water bath)
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Line the bottom of your cake pan with parchment paper and lightly grease the sides. This ensures your cheesecake will release easily after baking. Place a kettle of water to boil for the water bath later.
Mix the Base
In a large bowl, combine the softened cream cheese, butter, and milk. Use an electric mixer on low speed until smooth. Add the egg yolks one at a time, then mix in the lemon juice and vanilla extract. Sift in the flour and cornstarch, mixing until just combined. Tip: Avoid overmixing to keep the batter light.
Whip the Egg Whites
In another clean bowl, whip the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to whip until stiff peaks form. This is crucial for that signature jiggle. Tip: Ensure no yolk gets into the whites for maximum volume.
Fold and Bake
Gently fold the whipped egg whites into the cream cheese mixture in three additions, maintaining as much air as possible. Pour the batter into the prepared pan. Place the pan in a roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 70 minutes. Tip: Resist the urge to open the oven door to prevent sinking.
Cool and Serve
Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks. Remove from the oven and pan, then chill in the refrigerator for at least 2 hours before serving.
Tips and Tricks
For the ultimate jiggly Japanese cheesecake, room temperature ingredients are key. They blend more smoothly, ensuring a uniform texture. When folding in the egg whites, use a spatula and cut through the middle, then fold over the top in a gentle motion to preserve the air bubbles. If you notice the top browning too quickly, loosely tent with foil. For a cleaner cut, dip your knife in hot water and wipe it clean between slices.
Recipe Variations
- Matcha Magic: Add 2 tbsp of matcha powder to the flour mixture for a vibrant green tea flavor.
- Chocolate Twist: Mix in 1/4 cup cocoa powder for a chocolatey version.
- Fruity Flair: Top with fresh berries or a fruit compote for a refreshing contrast.
- Citrus Zest: Incorporate orange or lime zest into the batter for a citrusy note.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
While it’s possible, the water bath is crucial for even, gentle heat distribution. Without it, your cheesecake may crack or cook unevenly, losing that signature jiggle. If you’re in a pinch, placing a pan of water on the oven’s lower rack can help, but it’s not as effective.
Why did my cheesecake sink in the middle?
Sinking usually occurs if the cheesecake is underbaked or exposed to a sudden temperature change. Ensure it’s fully set by gently shaking the pan; the center should jiggle slightly but not be liquidy. Cooling gradually in the oven with the door ajar helps prevent sinking.
Can I freeze jiggly Japanese cheesecake?
Yes, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. Note that the texture may be slightly denser after freezing.
Summary
This jiggly Japanese cheesecake is a delightful blend of fluffy texture and subtle sweetness, perfect for any occasion. With careful preparation and patience, you’ll achieve a dessert that’s as fun to make as it is to eat.
