Super Fluffy and Jiggly Cheese Cake

This Jiggly Japanese Cheesecake recipe is the ultimate fluffy, souffle-like cheesecake.

639 2 minutes read

This is one of those cakes that you will be making often whenever to crave it. It is super soft and fluffy with simple ingredients. Making a super fluffy cheesecake involves a combination of techniques and ingredients to achieve that light and airy texture.

For this recipe, you will need a round (15 by 7cm) cake pan lined with parchment paper on the bottom and the sides, then wrap the pan with aluminium foil.

Preheat the oven to 350°F (180C) for 20 minutes, then separate three egg whites from the yolks. Take the bowl with the egg whites and let it sit in the fridge until you’re ready to use it. Into another bowl, add 180 grams of cream cheese, 30 grams of butter, 100 ml of milk and 1 gram of salt.

Place the bowl with the ingredients over a saucepan with hot water and let it heat over the hot water bath as it starts to melt.

Whisk them until melted and everything is combined, then remove them from the hot water bath and add the 3 egg yolks one at a time, whisking them in until combined. Measure 20 grams of cake flour and 10 grams of cornstarch, then sift them into the yolk batter.

Mix them well until smooth with no lumps. Strain the mixture over another bowl, then set it aside. Bring the chilled egg whites from the fridge and add 5 ml of lemon juice, then using an electric whisk, beat the egg whites until they start to form, then add 65 grams of granulated sugar in three additions.

Beat the mixture well after each addition to make sure the sugar is fully dissolved in the meringue. Mix just until the meringue reaches a soft peak; do not overbeat the meringue. Once done, scoop the meringue and add it into the batter and fold it in with a spatula.

Pour the batter into the meringue and fold everything from the bottom up until incorporated, then pour the batter into the prepared cake pan and place it over a baking tray. Pour hot water into the baking tray to about 2 cm.

Reduce the temparature to 160 °C (325°F) and bake for 20 minutes. Leave the oven door open for about 30 seconds, close it and reduce the temparature to 11-C(230F) and bake for 60 to 70 minutes. Once out of the oven, free the cake from the pan and let it cool. Serve this cake plain to enjoy it melting in your mouth.