A Japanese jiggly cheesecake is a type of fluffy, light and airy cheesecake that originates from Japan. It’s also known as a soufflé cheesecake or cotton cheesecake.
Unlike traditional cheesecakes, which are dense and heavy, Japanese jiggly cheesecakes are made with a meringue-like batter that incorporates whipped egg yolks and egg whites. This makes the cake light, and spongy and has a soft, jiggly texture.
The cheesecake is typically baked in a water bath to prevent cracking and ensure even baking. It’s also common to dust the top of the cake with powdered sugar for added flavor and presentation.
Japanese jiggly cheesecake has gained popularity around the world in recent years and can be found in many bakeries and cafes, especially in Asian communities.
Why my Japanese cheesecake not jiggly?
There could be a few reasons why your Japanese cheesecake is not jiggly:
- Overbaking: If you bake your cheesecake for too long or at too high a temperature, the egg whites in the batter can overcook, causing the cheesecake to become firmer and less jiggly.
- Incorrect Mixing: If you overmix or undermix the batter, it can affect the texture of the cheesecake. Overmixing can cause the cheesecake to become denser and less jiggly while undermixing can result in a lumpy texture.
- Ingredient Ratios: The ratios of ingredients in the cheesecake can affect its jiggliness. Make sure you follow the recipe carefully and measure your ingredients accurately.
- Cooling: Once the cheesecake is done baking, it needs to cool slowly to prevent it from collapsing. If it cools too quickly, it can become firmer and less jiggly.
- Altitude: If you live in a high altitude area, the atmospheric pressure can affect the cooking time and temperature of your cheesecake, which can affect its texture.
By checking and adjusting these factors, you may be able to achieve a jiggly Japanese cheesecake.
How To Make A Japanese Jiggly Cheesecake
INGREDIENTS
This is for a 6″ x 3″ round tin (adjust the number of ingredients accordingly to the volume of the tin you’re using)
- 60 grams of Sugar divided into 2x30g portions
- 120 grams of cream cheese
- 3 eggs
- 60 ml milk
- 25 grams of plain flour
- 15 grams corn starch
- 30 grams butter
- 1/4 tsp cream of tartar (or substitute with lemon juice or white vinegar)
Instructions:
Step 1: To start, separate the eggs, to create a yolk mixture and an egg-white mixture.
Step 2: Mix the butter and a portion of the sugar until it becomes soft and creamy. It is easier if the butter is at room temperature.
Step 3: Then, add cream cheese to the mix and continue mixing until it is smooth and well incorporated. Gradually add egg yolks one by one and mix all.
Step 4: Once everything is well combined, sift in flour and cornstarch, and mix until there are no more lumps. Pour in the milk, and mix again until the batter is smooth and well blended.
Step 5: Moving on to the egg whites, add cream of tartar to help stabilize and hold their shape. Beat the egg whites until stiff peaks form, while beaten egg white gradually add sugar as they start to foam. This usually takes about five minutes at high speed. Once the egg whites hold firm and do not slide, it is ready to go.
Step 6: Combine the two mixtures together by sifting the yolk mixture into the egg whites. To ensure there are no more lumps, fold the mixtures together gently using a rotating hand movement to avoid deflating the batter.
Step 7: Prepare a 6″ x 3″ round aluminum tin by lining the bottom with a strip of baking paper and greasing the sides with butter. Pour the batter into the tin. Make sure not to overfill your tin, and leave about 2 centimeters of space between the batter and the edge of the tin to avoid cracking during baking. Lightly tap the tin on the table to remove any air bubbles and use a spatula to remove any clumps.
Step 8: Prepare a water bath for baking by filling a larger tin with boiling water one-third of the way and placing the cheesecake tin inside.
Step 9: Now Bake the cheesecake in three stages: first, bake at 200 degrees for 15 minutes, then lower the temperature to 140 for 30 minutes, and finally switch off the oven and leave the cheesecake in for another 30 minutes.
Step 10: Once the cheesecake has cooled down, removes it from the tin and decorates it with icing sugar and sliced strawberries.
What does jiggly Japanese cheesecake taste like?
A jiggly Japanese cheesecake is light and fluffy with a delicate texture that melts in your mouth. It’s not as sweet as American cheesecake and has a slight tanginess from the cream cheese and lemon juice used. It may also have flavors like vanilla or matcha. Overall, it’s a unique and delicious dessert.
