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

FAQs

Why is my Japanese cheesecake not fluffy? ›

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

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.

It should be puffy on the edges but visibly underdone in the center. Around 70-75 min in, you can quickly open the oven door and jiggle the cheesecake gently. It should be firm on the edges but quite jiggly in the center. You can also touch the center of the cheesecake lightly - it should feel firm and bouncy.

Over mixed batter - With meringue based batter, it is crucial to not over-mix. Over-mixing the batter will deflate the meringue, creating a dense cake and separation in the Japanese cheesecake. That's when you see a super dense layer of rubbery cake, usually at the bottom.

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.

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.

Japanese cheesecake recipes also call for much less sugar than other cheesecakes, thus making it a great choice of cake for those who are conscious about their sugar and calorie intake.

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.

Uncle Tetsu's Cheesecake (Japanese: てつおじさんの店, Tetsu-ojisan no mise) is a Japanese bakery chain that sells cheesecake as its signature dish. It originally opened in Japan in 1990 as a bakery shop on Oyaf*ckou Street in the ward of Hakata-ku in the city of f*ckuoka.

BAKING & COOLING TIME

So follow the recipe, and switch off the oven as soon as the time is up. Don't worry if the cheesecake is still wobbly in the middle, it should be – like a quiche or a custard tart, a cheesecake shouldn't be cooked until it's firm all the way through.

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.

Use more cream cheese. Cheesecake that tastes eggy doesn't have enough cheese and has too much egg. It's just a matter of adjusting the recipe.

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.

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. 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.

TEMPERATURE OF THE CHEESECAKE INGREDIENTS

It's also very important for the eggs to be at room temperature – cold egg whites won't whisk up properly, especially if you're using a hand whisk, so you won't be able to incorporate air into the cheesecake. This could result in a cheesecake with a dense, grainy texture.

Finally, to get a smooth-textured, dense cheesecake we found that the unusual approach of starting with a high oven heat (500 degrees) and then lowering it to 200 degrees worked on two ends. The high heat nicely browned the graham cracker crust and caused the eggs to puff.

If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside. Ideally, bake the souffle in the lower third of the oven.

Don't ever use the cheese spread. Your cheesecake will be too wet otherwise. The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour.