Jiggly Japanese Cheesecake

Why You’ll Love It

The batter is quick to make: This fluffy Japanese cheesecake takes just 15 minutes to prepare before baking.
Light and fluffy texture: This cheesecake has a unique, airy texture that’s like a perfect blend of cheesecake and soufflé – light, delicate, and melts in your mouth.
Simple ingredients: You only need basic ingredients – cream cheese, eggs, sugar, and flour – most of which you probably already have on hand.

Fluffy Jiggly Japanese Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cream cheese: Use a high-quality cream cheese like Philadelphia for a smooth, creamy texture. It’s important to work with it at room temperature.
Unsalted butter: Use softened butter for hassle-free blending.
Whole milk: Whole milk tastes best.
All-purpose flour: I recommend sifting the flour before using it. Cake flour works well, too.
Cornstarch: Lightens the texture, making the cake airy and fluffy.
Eggs: Use large and super fresh eggs in your recipe.
Cream of tartar (or lemon juice): Stabilizes the egg whites, helping to maintain the meringue’s volume.
Lemon juice: Brings out the berry flavors and balances the sweetness of the cake.
Berries (fresh or frozen): Use any combination of berries for a fresh, fruity flavor.

How to Make Japanese Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cream base: In a small saucepan over low heat, gently melt the cream cheese, butter, and milk, stirring until the mixture is smooth. Remove from heat and cool slightly.
Add the egg yolks and vanilla: Add these one by one, mixing each in until thoroughly blended. Stir in the vanilla extract and lemon zest if using.
Combine the dry ingredients: Sift the flour and cornstarch into the cream mixture. Gently fold until smooth, being careful not to overmix.
Whip the meringue: In a clean bowl, beat the egg whites with cream of tartar (or lemon juice) until foamy. Gradually add the sugar and continue beating until soft, glossy peaks form.
Fold the batter: Gently fold a quarter of the meringue into the cream mixture to lighten it. Pour the lightened mixture back into the remaining meringue and fold carefully.
Bake the cheesecake: Pour the batter into the lined cake pan and bake in the water bath. Cool the cake inside the oven (switched off) with the oven door slightly open.
Cool and chill: Cool the cake completely out of the oven before chilling it in the refrigerator and then removing it from the prepared cake pan.
Prepare the berry syrup: In a saucepan, combine sugar, water, and lemon juice, stirring until the mixture boils. Add the berries and continue boiling. Gently mash the berries to release their juices. Cool.

Substitutions and Variations

Matcha fluffy Japanese cake: Add 1 or 2 teaspoons of matcha (green tea powder) to the dry ingredients. Sift the matcha with flour and cornstarch for an even blend.
Chocolate jiggly cheesecake: Substitute 1 or 2 tablespoons of flour with cocoa powder, or add melted chocolate to the cream mixture after cooling.
Citrusy Japanese fluffy cheesecake: Double the lemon zest or add orange zest for a zesty, fresh citrus twist. Serve with a tangy lemon curd instead of berry syrup for an extra flavor.
Mango Japanese cheesecake: Mix in 2-3 tablespoons of mango purée into the cream base. Serve with fresh mango slices or a mango syrup.
Cream cheese: Use mascarpone or a dairy-free cream cheese substitute for a slightly different texture and flavor. Mascarpone gives a smoother, richer texture, while dairy-free options make the cheesecake vegan-friendly.
Whole milk: Substitute whole milk with plant-based milk like almond, soy, or coconut milk for a dairy-free version.
Flour: Use a gluten-free all-purpose flour blend instead of regular flour to make a gluten-free cheesecake. Make sure the blend includes xanthan gum for better texture.
Cornstarch: Substitute cornstarch with potato starch or arrowroot powder. These starches add light to the cake but may slightly change the texture.
Fruit compote: Swap the berry syrup with a fruit compote from peaches, cherries, or apricots.
Caramel sauce: Drizzle caramel sauce on top for a decadent treat. For extra flavor, sprinkle with a pinch of sea salt.
Nutty crunch: Top with crushed pistachios, almonds or walnuts.

Serving Suggestions

Appetizer: Start with brie and cranberry bites or my hot Italian sliders.
Main: Serve a steaming plate of Cajun shrimp pasta, this chicken and rice casserole or a cool ranch turkey casserole.
Dessert: End with a wobbly bit of this cheesecake!

How to Store Japanese Cheesecake

Store: Store it in the fridge for 3 to 4 days. It’s best enjoyed within the first 2 days for optimal fluffiness.
Freezer: Wrap it in plastic wrap and foil, and freeze for up to 1 month.
Thaw: Thaw overnight in the fridge for the best texture.