This Japanese Jiggly Cheesecake, also known as Cotton Cheesecake or Souffle Cheesecake, is a light and airy dessert that melts in your mouth. With its characteristic wobble and soft texture, it has become a favorite among dessert lovers.
This recipe is straightforward and perfect for those looking to try their hand at easy cheesecake recipes. Using simple ingredients like cream cheese, eggs, and sugar, you can create a delightful Japanese dessert that impresses with its fluffy consistency.
Understanding the Japanese Jiggly Cheesecake
The Japanese Jiggly Cheesecake, often referred to as Cotton Cheesecake or Souffle Cheesecake, stands out for its light and airy texture. This dessert has captured the hearts of many dessert lovers with its melt-in-your-mouth quality and characteristic wobble.
Unlike traditional cheesecakes, this version is a delightful blend of cream cheese and eggs, resulting in a fluffy consistency that is both satisfying and indulgent. The gentle jiggle of the cheesecake as it rests in its springform pan is a testament to its unique preparation method.
Ingredients for a Fluffy Delight
Creating this fluffy Japanese cheesecake requires a few simple ingredients that come together beautifully. The main components include softened cream cheese, eggs, and sugar, which form the base of this delightful dessert.
Other essential ingredients like unsalted butter, milk, and a touch of lemon juice add depth to the flavor, while all-purpose flour and cornstarch contribute to the cake’s airy structure. This combination makes it an ideal choice for anyone looking to try their hand at easy cheesecake recipes.
Preparation Steps to Achieve Perfection
To achieve the perfect jiggly cheesecake, start by preheating your oven and preparing your springform pan. The process involves melting the cream cheese with butter and milk, creating a smooth mixture that serves as the foundation for the cake.
Next, whisk the egg yolks with sugar until creamy, then combine them with the cooled cream cheese mixture. Sifting together the dry ingredients ensures a light texture, which is crucial for the fluffy outcome. The final step involves whipping the egg whites to soft peaks and gently folding them into the batter, preserving the airiness that defines this dessert.
Baking Tips for Success
Baking the Japanese Jiggly Cheesecake requires careful attention to temperature and timing. Using a water bath helps maintain moisture and ensures even baking, preventing the cheesecake from cracking.
It’s essential to monitor the cheesecake as it bakes. The top should turn a light golden color, while the center remains slightly jiggly. After baking, allowing the cheesecake to cool in the oven helps set its structure and enhances the overall texture.
Serving and Enjoying Your Cheesecake
Once cooled, refrigerate the cheesecake for at least four hours before serving. This chilling period allows the flavors to meld and the texture to firm up slightly, making it easier to slice.
When ready to serve, you can enjoy it plain or with a dusting of powdered sugar or fresh fruit. The soft, fluffy nature of this cheesecake makes it a delightful treat for any occasion, perfect for impressing guests or indulging in a sweet moment.
Why This Cheesecake is a Must-Try
The Japanese Fluffy Cheesecake is not just another dessert; it’s an experience. Its soft, airy texture and unique wobble set it apart from classic cheesecakes. This dessert is a wonderful representation of Japanese dessert recipes, showcasing the art of simplicity and flavor balance.
Whether you’re a seasoned baker or a novice, this easy cheesecake recipe offers a rewarding challenge that results in a stunning dessert. The joy of creating a Cotton Soft Japanese Cheesecake is matched only by the pleasure of savoring each fluffy bite.
Easy Fluffy Jiggly Cheesecake Recipe
This jiggly cheesecake features a delicate balance of cream cheese and eggs, resulting in a soft and fluffy texture. The recipe takes about 1 hour and 30 minutes from start to finish and serves 8 people.
Ingredients
- 200g cream cheese, softened
- 50g unsalted butter
- 100ml milk
- 3 large eggs, separated
- 60g granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 40g all-purpose flour
- 20g cornstarch
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 160°C (320°F). Prepare a 7-inch springform pan by greasing it and lining the bottom with parchment paper.
- Melt the Cream Cheese: In a saucepan, combine the cream cheese, butter, and milk. Heat over low heat, stirring until smooth and well combined. Remove from heat and let it cool slightly.
- Mix Egg Yolks: In a bowl, whisk the egg yolks with 40g of sugar until pale and creamy. Add the cooled cream cheese mixture, vanilla extract, and lemon juice. Mix until smooth.
- Combine Dry Ingredients: Sift together the flour, cornstarch, and salt. Gradually fold the dry ingredients into the cream cheese mixture until just combined.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 20g of sugar and continue to beat until stiff peaks form.
- Fold Mixtures: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared springform pan. Place the pan in a larger baking dish filled with hot water (water bath) and bake for about 50-60 minutes, or until the top is lightly golden and the center is set but still jiggly.
- Cool and Serve: Turn off the oven and leave the cheesecake inside for an additional 15 minutes. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours. Serve chilled.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8 slices
- Calories: 210kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 15g