Japanese Jiggly Cheesecake
A cloud-like Japanese jiggly cheesecake that's light, airy, and melts in your mouth — perfect for impressing guests or treating yourself!
Print Pin Servings: 8 Slices
Calories: 230kcal
Cost: $6–$8
Equipment
- 1 Hand or stand mixer With whisk attachment
- 2 Mixing bowls Medium and large
- 1 8-inch round cake pan Greased and lined with parchment
- 1 Roasting pan For water bath
- 1 Rubber spatula For folding
- 1 Kitchen scale Optional but recommended
- 1 Fine-mesh sieve For flour
- 1 Instant-Read Thermometer Optional, for doneness check
Ingredients
- 250 g Cream cheese Room temperature
- 3 Eggs Separated
- 100 g Sugar Granulated
- 120 ml Heavy cream
- 50 g All-purpose flour Sifted
- 1 teaspoon Vanilla extract
- ⅛ teaspoon Salt
- 1 tablespoon Butter For greasing pan
Instructions
- Preheat oven and prepare cake pan by greasing and lining with parchment.
- Beat cream cheese until smooth.
- Mix in egg yolks, heavy cream, sifted flour, and vanilla extract.
- Whip egg whites to stiff peaks, gradually adding sugar.
- Gently fold meringue into the cheese mixture using a rubber spatula.
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Place the pan in a water bath and bake for 60 minutes at low temperature.
- Turn off the oven and let the cake cool gradually inside to prevent collapse.
Notes
For best results, use a kitchen scale for accuracy. Cooling gradually in the oven helps maintain the cake's height and texture.
Nutrition
Serving: 90g | Calories: 230kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 150mg | Potassium: 110mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 650IU | Calcium: 60mg | Iron: 0.6mg