Ahhh, jiggly cheesecake 😍 — light, airy, cloud-soft, and hypnotically wobbly. That famous Japanese soufflé cheesecake vibe.
Here’s a foolproof version that actually jiggles instead of turning dense.
🍰 Jiggly (Japanese) Cheesecake
Ingredients (8-inch round pan)
Cheese Base
- 8 oz (225 g) cream cheese, softened
- ¼ cup butter
- ½ cup milk
- 6 large eggs, separated
- ½ cup sugar, divided
- 1 tsp vanilla extract
- ½ cup cake flour (or all-purpose, sifted)
- 1 tbsp cornstarch
- Pinch of salt
Instructions
1️⃣ Prep
- Preheat oven to 320°F (160°C)
- Line bottom of pan with parchment
- Wrap outside of pan in foil (for water bath)
2️⃣ Make cheese mixture
- Melt cream cheese, butter, and milk together over low heat until smooth
- Let cool slightly
- Whisk in egg yolks, vanilla
- Sift in flour + cornstarch + salt
- Mix until silky (no lumps)
3️⃣ Whip egg whites
- Beat egg whites until foamy
- Gradually add remaining sugar
- Beat until soft peaks (not stiff!)
💡 Soft peaks = key to jiggle
4️⃣ Fold gently
- Fold egg whites into batter in 3 additions
- Use a spatula, light strokes, don’t deflate
5️⃣ Bake (very important)
- Pour batter into pan
- Place pan in larger roasting pan
- Add hot water halfway up sides (water bath)
Bake 60–70 minutes
Turn oven off, crack door open, leave cheesecake inside 15 minutes
6️⃣ Cool & chill
- Remove from oven
- Let cool completely
- Chill at least 4 hours (overnight = best jiggle)
How to know it’s perfect
✔ Top lightly golden
✔ Center wobbles like gelatin
✔ Texture = airy + creamy, not dense
Serving ideas
- Dust with powdered sugar
- Fresh berries
- Whipped cream
- Or eat plain and admire the jiggle 😄
Common mistakes (avoid these!)
❌ Overwhipping egg whites
❌ Skipping the water bath
❌ Baking too hot
❌ Opening oven early
If you want, I can also give you:
- Mini jiggly cheesecakes
- Matcha or chocolate version
- No-crack troubleshooting guide
Just tell me 👀
