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

FAQs

Why is my Japanese cheesecake not fluffy? ›

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

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.

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

Incredibly light and fluffy cheesecake, with an almost air-like texture.

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.

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.

You don't want to destroy all the air bubbles you worked so hard to get. If you do it violently or in a hurry, you'll end up with a flat cake – been there done that :(((() Combine it until again it's all one colour and it'll be nice and smooth and fluffy.

Why is my Japanese cheesecake so eggy? ›

Why does my Japanese cheesecake taste eggy? Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

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.

Rikuro's Cheesecake: Osaka's Favorite Super-Jiggly Gourmet Desserts!

If you put the cheesecake in the fridge and eat it cool, the texture becomes more creamy, with rich flavour of cream cheese. Of course, if you can resist, you can try it both ways! We thank everyone who comes to Uncle Tetsu's to pick up our beloved cheesecakes.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours.

A: The temperature for baking Japanese soufflé cheesecake is important. If the baking temperature is too low, it will not rise well. My oven has just been installed last year after the previous oven broke. Since then I have had to bake cheesecakes a few times to test to see which temperature and timing work best.

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.