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.

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.

It's the eggs that create that fluffy spongy texture. You're never going to be able to make it taste less eggy unless you use a lot less eggs, and then you will have lost what makes a Japanese cheesecake the fluffly jiggly thing it is.

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.

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.

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.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note.

Western cheesecakes are dense, cream cheese forward, and much sweeter. The Japanese counterpart is more eggy with just a hint of cream cheese flavor, and less sweet overall. If made correctly, it will actually jiggle with a consistency akin to a chiffon cake or an angel food cake.

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.

Is Japanese cheesecake worth it? ›

The Verdict

If you want a light and fluffy cake with a subtle citrus flavor, then go for a Japanese cheesecake. But if you want to eat a richer, sweeter dessert, then go for the classic American version.

Get cream cheese block to make this cheesecake. Don't ever use the cheese spread. Your cheesecake will be too wet otherwise. The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

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.

Japanese cheesecakes are characterized by their light and airy texture, thanks to the lofty meringue mixture that gets folded into the cream cheese base. While this style of cheesecake may seem intimidating to make, the steps come together fairly quickly and result in a simple, yet impressive dessert.

If the temperature is too low, the soufflé won't rise properly. If the temperature is too high, the soufflé will rise with big air pockets inside and fall incredibly quickly.