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A jiggly Japanese cheesecake, lightly powdered, sits elegantly topped with raspberries, blueberries, and mint leaves. Nearby are bowls of berries, a lemon, and a sifter with powdered sugar for added delight.
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5 from 4 votes

Jiggly Japanese Cheesecake

Make light and jiggly Japanese cheesecake as an easy, showstopper dessert for friends and family.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Cooling Time2 hours 15 minutes
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: Japanese
Keyword: cheesecake
Servings: 8
Author: Bella Bucchiotti

Equipment

Ingredients

For the Cheesecake:

For the Berry Syrup:

  • ¼ Cup granulated sugar
  • ¼ Cup water
  • lemon juice from half a lemon
  • 1 Cup berries fresh or frozen

Instructions

Make the Cheesecake:

  • Preheat your oven to 320°F and line the bottom and sides of an 8-inch springform pan with parchment paper.
  • Wrap the outside of the pan with foil to prevent water from entering during the water bath.
  • In a small saucepan over low heat, melt the cream cheese, butter, and milk until smooth and well combined.
  • Remove from the heat and let the mixture cool slightly.
  • Stir in the egg yolks, one at a time, ensuring they are well incorporated.
  • Add vanilla extract and lemon zest (if using).
  • Sift the flour and cornstarch into the mixture, and fold gently until smooth.
  • In a clean mixing bowl, beat the egg whites with cream of tartar (or lemon juice) until foamy.
  • Gradually add the sugar and beat until the egg whites form soft, glossy peaks.
  • Add ¼ of the meringue to the cream mixture and fold gently to lighten it.
  • Pour this mixture into the remaining meringue and fold carefully with sweeping motions to avoid deflating the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Place the pan in a larger roasting tray, and fill the tray with hot water, halfway up the sides of the cake pan.
  • Bake at 320°F for 25 minutes, then reduce the temperature to 285°F and bake for 55 more minutes.
  • Turn off the oven, open the door slightly and leave the cheesecake inside for 15 minutes to cool (this avoids cracks).
  • Once cooled, remove the cheesecake from the pan and refrigerate for at least 2 hours before serving.

Make the Berry Syrup:

  • While the cheesecake is cooling, you can make the syrup.
  • Add the sugar, water and lemon juice to a saucepan over a medium heat.
  • Bring it to a boil while stirring all the time.
  • Add the berries and let it boil for about 5 minutes.
  • Mash the berries with a spatula to release their juices and achieve a smoother texture.
  • Allow it to cool for 10 minutes.
  • Drizzle the syrup over each slice of the Japanese cheesecake and serve.

Notes

Work gently: To maintain a light, airy batter, gently fold the cream cheese batter to preserve the meringue's volume.
Use room temperature ingredients: This helps with smoother blending, particularly the egg whites when working with this cream cheese mixture.
Add water to the bath: If the water evaporates during baking, carefully replenish it to keep the environment moist - also watch the oven temperature for accurate results.
Cool gradually: This is the best way to prevent cracks and maintain its height.
Get a golden top: For a golden-brown top, broil in the last 2 to 3 minutes, watching closely to prevent burning.

Nutrition

Calories: 305kcal | Carbohydrates: 36g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 178mg | Potassium: 143mg | Fiber: 1g | Sugar: 26g | Vitamin A: 611IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 1mg

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