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’.
Cooking is Fun ... Really!! 
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!
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?
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.
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.
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!
That would have been scary. Hope you get it dealt with soon. Sounds like a good dinner.
Dinner was successful, and the leak should be dealt with on Monday, hopefully.
Good to hear. Have a great weekend, my friend.
You too!
Even though the top didn’t brown, it sounds like you had good results.
Yes, that was one of my issues/concerns. On the other hand … no cracking. 🙂
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.
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.