“Jiggly” Japanese Cheesecake… Trial 1

I’ve been curious about this cheesecake for some time and finally got around to giving it a try.

“Jiggly” Japanese Cheesecake

Since some recipes called for as many as 8 yolks and 12 whites, which I didn’t want to commit to the recipe, I looked for one which seemed more restrained in its egg use, and didn’t give complicated baking instructions involving adjusting the temperature during baking.

As a final complication, I didn’t want to make a full sized recipe.

I don’t have the 7 or 8 inch diameter springform pan (mine is a 9 inch) called for, in the first place, and, secondly, a full sized cake is too much for a single person. Based on the recipe, I used, I guesstimated that a full recipe, would make about 4-6 cups of batter. So, I thought that the batter from a half recipe would distribute nicely among three or four one-cup ramekins with room for souffleing. I prepared four, to be safe, and added four inch tall parchment paper collars to accommodate the expected souffleing. (The collars didn’t turn out to be needed.) I filled each ramekin about three-quarters full and baked the ramekins in a water bath for 40 minutes, at 320 degrees Fahrenheit. A wooden toothpick inserted into the middle of a cheesecake came out clean, at this point. Even though the top was as pale as when I put the cheesecakes in the oven, I decided not to bake any further and shut off the oven, leaving the cheesecakes in the oven for another 30 minutes to cool and set fully.

ETA (03/30/19): Refrigerate the cheesecake for at least 4 hours before eating. The cold temperature sets the cream cheese and improves the flavor and texture. Store any remaining cake in the refrigerator for up to 1 week. To freeze, wrap the cake tightly with plastic food wrap and then a layer of foil. Freeze for up to 3 months.

For aesthetics, I brushed some apricot glaze, made from stirring together 1 tbsp of apricot jam with 1 tbsp of warm water until smooth, over the top of the cheesecake.

I ate the first one warm because … well, I couldn’t wait until the next day to eat it cold.

Review: The recipe isn’t very challenging technique-wise, especially if you’ve ever made meringues or any cake involving folding flour etc into a fluffy egg white base to minimize deflating. It was very tasty warm, with just a bit of added sweetness from the glaze to contrast with the slight tang from the lemon juice and cream cheese. I liked the texture which was more similar to a moist pound cake than to a classic cheesecake.

NOTE: Refrigerating the cheesecake overnight transformed the cheesecake. It became more CHEESECAKEY and less ‘cakey’.


13 thoughts on ““Jiggly” Japanese Cheesecake… Trial 1

  1. This is definitely tempting,yet not allowed, what’s with all the butter and milk, and I don’t think my fake non-dairy substitutions will turn the trick. Pity! Your little renditions look so cute, as opposed to the photo on the link you provided!

    1. I was hoping to get the golden top in the original recipe. Her recipe souffled and then fell during the cooling period. Mine never souffled. I turned the temp down 5 deg F because I thought that using the slightly higher temp would make it TOO dark too early and the cheesecake would not be cooked inside … didn’t work out that way. At least the cheesecake itself was perfectly baked inside. 🙂

      I wonder if you could use soy/almond milk and a margarine in place of the milk and butter? And soft (or silken) tofu in place of the cream cheese?

      1. Pictures are edited, dear friend; I can put a golden top on anything, and so could you, I am sure. Yours look delicate and perfectly beautiful!
        I just made a fake cheesecake for tonight, using Tofutti Better Than Cream Cheese and Sour Supreme, but it’s a no-bake variety I’ve arrived at after many experiments with various plant-based milks. Unfortunately, they are all too thin. Even the coconut creamer I use for several purposes does not work with cheesecake the way Sour Supreme does. Oh well, I marbled it with chocolate, threw chocolate sprinkles on top, and called it a day.

      2. RE: Golden top … should I have turned on the broiler briefly? 😉

        I know your love of all things chocolate … ‘everything is better with chocolate’ must be the household motto. 🙂

        There’s a no-bake Japanese cheesecake that I want to try one day. They’re called “Rare” cheesecakes.

      3. You should’ve turned on some photoshop effects, perhaps…
        We had a bit of an emergency yesterday, with a roof leak right over my stove, so, besides soup and chicken cooked in Instant Pot before the flood, I ended up with a no-cook no-bake dinner for tonight: Tropical Salsa, Ceviche, and a no-bake cheesecake. Forced landing!

  2. It looks light and fluffy. I’ve never had any cheesecake apart from the Polish one, but I should try the Japanese one day I think.

    1. It’s an interesting texture and flavour. Not heavy/dense or overly sweet so you might enjoy it. Refrigerating the cheesecakes overnight has a definite effect on the texture. Give it a try.

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