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 or topped with berries, it’s sure to please.
Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Jiggly Japanese Cheesecake!
Japanese Cheesecake is like nothing you’ve ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American cheesecake is dense and tangy in flavor.
Light, airy and made with sweet meringue folded into a cream cheese, egg yolk batter that then bakes in a water bath. This is a must try!
This Japanese Cheesecake is a sight to be seen as it’s placed on the table.
Jiggling and shaking like it’s made of Jello, this is one stand up cake that is sure to impress.
It starts with cream cheese, butter and cream melted and whisked together until smooth. After it’s cooled it’s whisked in beaten egg yolks. Flour and cornstarch are whisked in until a smooth batter is formed. I like to add a little vanilla and lemon zest for a punch of flavor.
Egg whites and sugar get whipped to peak form and then are folded into the cream cheese egg batter.
Line that baking pan with parchment paper and bake in a water bath. This rises. And rises!
Not your typical cheesecake, no. It’s almost soufflé like and similar to a spongecake in texture.
Besides the fun, jiggly dimension this tall, fluffy cake delivers as it’s placed on the table, the taste is light and with a dusting of powdered sugar on top this is a wonderful dessert. I made a quick blueberry sauce and topped each slice with a spoonful. I hope you give this one a try. Enjoy!
Jiggly Japanese Cheesecake
- 4 oz cream cheese
- 6 tablespoons butter
- 2/3 cup heavy cream
- 8 egg yolks
- 2 teaspoons vanilla
- 1 lemon zest only
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 12 egg whites
- 1 cup sugar
- 8 oz berries of choice
- 1 tablespoon sugar
- 1 tablespoon water
- Preheat oven to 320°F.
- In a small saucepan over medium heat, whisk the cream cheese, butter and heavy cream until smooth. Remove from heat and cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cooled cream cheese mixture, stirring until evenly combined. Whisk in the vanilla and lemon zest to combine.
- Sift in the flour and cornstarch, whisking to avoid any lumps.
- In another bowl, beat the egg whites until you see soft peaks. Slowly add the sugar while continuing to beat until you see hard, shiny peaks form.
- Take a third of the egg whites and fold them into the cream cheese egg yolk mixture, then repeat with the remaining egg whites until the batter is thoroughly combined.
- Line the bottom and sides of a 9x3 inch cake pan being sure sides are 4 inches tall. If using a springform pan, be sure to wrap the bottom and sides completely in foil to prevent any leaking of batter.
- Pour the batter into the parchment-lined pan and shake on counter top to release air bubbles.
- Place the filled pan into a roasting pan or dish lined with a tea towel or 2 paper towels at the bottom. Fill the larger pan with one inch of hot water. Bake for 25 minutes, reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.
- In a small saucepan add the berries, sugar and water. Stir over medium heat until berries start to burst. Turn to low and simmer until thickened and reduced. Set aside.
- Remove from oven, and carefully, invert the cake onto one hand, quickly removing pan from cake and place on stand or plate. Peel off the parchment paper. Be extremely careful, the cake will be hot!
- Sprinkle the top of the cake with powdered sugar, slice, and serve with berry compote.
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