Japanese Cheesecake Recipe

The Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a fluffier, lighter alternative to classic cheesecake that tastes mildly sweet, slightly tangy, but still rich and creamy. 

Please scroll down to the recipe for the ingredient quantities!

Ingredients:

95g sugar

4 eggs

35g butter

175 g Philadelphia cheese

70g milk

1 tbsp grated lemon peel

40g flour

15 g cornstarch

Directions:

1. We line the non-removable mold with baking paper.

2. We heat the oven to 150 ºC.

3. In a pot we put water to boil, while in a bowl, we put the milk, the cheese and let it melt well.

4. Add the butter and let it cool.

5. Add the yolks to the liquids along with the lemon and mix well.

6. Sift the flour and Cornstarch, together with the previous mixture, avoiding leaving lumps.

7. While we separate the whites from the yolks and beat together with the sugar, until making a firm meringue.

8. When the meringue is ready, we add it to the cheese mass, and mix little by little, avoiding the meringue to lower.

9. We pour the dough into the mold, and put it on a baking tray, fill it with water, so that the cake cooks in a bain-marie.

10. Bake for 80 minutes in the oven. If it browns too much, put a little aluminum foil on top.

11. After 80 minutes, we open the oven door and wait 15 minutes before removing the cake.

12. Let it cool well and unmold.

JAPANESE CHEESE Cake