Easy Japanese Cheesecake Recipe - so fluffy and jiggly! - Foxy Folksy (2024)

FAQs

Why is my Japanese cheesecake not fluffy? ›

Over-mixing the batter causes the whipped egg whites to deflate. The signature soft and fluffy texture comes from the air whipped into the egg whites. Without the extra air the cake will not be able to rise resulting in a flat and dense cake.

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

Let the cheesecake cool in the oven for at least another hour or two. This helps it set up so it's not as jiggly when you try to remove it. The gentle cooling will help the cake from deflating. If you were to remove the cake from the oven immediately, the cold air would cause the cake to shrink down significantly.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Each individual slice contains only 189 calories, giving you a very good reason to enjoy this fluffy, creamy, rich yet not too dense sugar-free cheesecake that tastes equally as good as a regular cheesecake but suitable for those on a low carb diet.

Uncle Tetsu's Japanese Cheesecake was established in 1990 and has been recognised as the best-selling cheesecake brand across globe.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

Remove the oven from the oven and let the cake sit for a few hours. If the jiggly surface is greater than 2 inches or the cooked batter breaks through the surface or spills out to the edge of the baking dish, it is undercooked and you must place it back into the oven for additional time.

Why did my Japanese cheesecake go flat? ›

Why did my Japanese cheesecake shrink? The Japanese cheesecake will most likely shrink because of the structure of the cake. To prevent any shrinkage, make sure the cheesecake is baked through and leave the cheesecake in the oven, with a cracked door for about 15 minutes.

This classic Japanese dessert is a delightful fusion of lightness and creaminess, achieved through the meticulous combination of egg yolk custard with whipped meringue to create that signature bounce. Adding cream cheese, butter, and milk to the custard provides a rich and indulgent dimension to each bite.

Once your cake pan is no longer hot to the touch, cover it and move it to the refrigerator to chill overnight in its springform pan. Chilling it overnight ensures that it sets properly.

You can tell the difference in texture just by looking at the two kinds of cake. A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. They taste nothing like each other! Although both are technically cheesecakes, the flavors could not be more different.

cake flour (use cake flour, not all purpose!) Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, salt, egg yolks, lemon juice and thoroughly combine (do not over mix).

"The first is that you beat the cheesecake batter on too high a speed, incorporating a lot of air. When all that trapped air hits the hot oven, it expands, causing your cheesecake to rise up like a souffle and then settle once out of the oven," Field told us.

You then whip up your egg whites separately into stiff peaks and fold these into your base mixture,' explains Cher. 'The reason a soufflé doesn't rise sometimes is because during this folding process, you have beaten out too many air bubbles. 'So we tell people to under-fold rather than over-fold.

The importance of cooling your cheesecake

The super slow cooling keeps your cheesecake looking non-wrinkly and crack-free, which was a problem I faced the first few times I made this. The only thing is, when you cool it in the oven, you don't get to have fun jiggling it while it's still hot.