Making a jiggly fluffy Japanese cheesecake recipe. In this recipe video, we'll show you how to make a fluffy Japanese cheesecake. Try this Japanese soufflé cheesecake for a not to sweet dessert option!
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Japanese Cheesecake will be your new favorite dessert after you try this recipe! It’s the perfect combination of sponge cake and cheesecake in both taste and texture. This delicious cake is it’s not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is heavenly. You can make fluffy Japanese cheesecake at home with just a few easy steps… and a whole lot of eggs!

If you love this how to make a jiggly fluffy Japanese cheesecake, let us know what you think in the comments below! #dished #cheesecake #dessert

0:00 Making the Japanese Cheesecake Base
1:07 Baking the Japanese Cheesecake
1:32 Serving the Japanese Cheesecake

Ingredients for making a fluffy Japanese cheesecake:
7 tablespoons butter
4 ounces cream cheese
2/3 cup milk
8 egg yolks
1/2 cup flour
1/2 cup cornstarch
13 egg whites
2/3 cup granulated sugar
Parchment paper
Strawberries, to serve

Instructions for making Japanese cheesecake :
- Start by melting butter in a pot over medium heat then add cream cheese and milk
- Bring this up to a simmer and stir until the butter and cream cheese have melted and combined with the milk then set aside to cool slightly
- Now whisk 8 egg yolks until they are smooth then slowly pour in the butter and cream cheese mixture while whisking continuously
- Next sift in flour and cornstarch
- You want to make sure there are as few lumps as possible and sifting the dry ingredients is the best way to accomplish this
- Whisk that all together until just combined then set aside for later
- In a new bowl, whisk 13 egg whites
- You’ll want to use an electric whisk for this unless you’re a professional arm wrestler or just like a challenge because these need to be whipped until stiff peaks form
- When the egg whites are almost completely whipped, add the sugar in two batches, whisking in between to prevent the eggs from deflating
- Now combine the egg whites with the egg yolk mixture by adding about 1/4 of the egg whites at a time and gently folding with a rubber spatula until they are all mixed in
- Now you can transfer the batter to a cake pan or springform pan lined with parchment paper
If you use a springform pan like we did, make sure you wrap the outside with 2 layers of tin foil to prevent leakage
- Give the pan a little shake then place it in roasting pan and fill the bottom with about an inch of hot water
- Bake at 320F for 25 minutes then reduce the heat to 285 and bake for another 55 minutes
- When it’s done, allow to cool slightly then invert the cake onto your hand and slide it out of the pan
- This is the best way to remove it so the top stays fluffy but be careful since the cake might still be hot
- Remove the parchment paper and dust the top generously with powdered sugar
- Use a bread knife to slice into it because you don’t want to squish it then serve warm with your favourite fruit on the side
- Your fluffy Japanese cheesecake is now ready to eat

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This fluffy Japanese cheesecake recipe is part of our essential recipes series:
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