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.

Some cheesecakes are firm and dense, like a classic New York-style cheesecake. Others are rich, lush, and creamy, almost like a thick custard. Still others are as light and airy as meringue. It was clear from the beginning that there could be no single ideal cheesecake recipe.

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.

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 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. Bake the cheesecake for another 5 minutes or so before checking it again for doneness. Expect sour cream filling to jiggle more than cream cheese filling.

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.

BAKING & COOLING TIME

Don't worry if the cheesecake is still wobbly in the middle, it should be – like a quiche or a custard tart, a cheesecake shouldn't be cooked until it's firm all the way through.

What does adding an extra egg to cheesecake do? ›

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.)

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

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.

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.

Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.

If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside. Ideally, bake the souffle in the lower third of the oven.

One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.