Where Can I Get it?  |  How Can I Make It?

What is Japanese cheesecake? 

Japanese cheesecake (a.k.a. “Japanese cotton cheesecake,” “bouncy cheesecake,” or “souffle cheesecake”) is a cheesecake that originated in Japan in the 1980s.  Its texture is soft & fluffy, more like a spongecake than a rich & creamy American cheesecake.  What really sets it apart is its mesmerizing ability to jiggle and jiggle and jiggle…

Where can I get it?  

If you can’t get to Japan to try an authentic Japanese cheesecake from one of the longest-standing Japanese cheesecake makers (Uncle Tetsu and Uncle Rikuro) you can find them at certain specialty Japanese bakeries in “Japantowns” across the US.  Here are a few places in the US that will serve this bouncy dessert hot and fresh to you…

How can I make it?  The one guaranteed way to get some of this jiggly goodness (if you don’t live near any places that sell them fresh) is to make it yourself.  Here’s a relatively simple recipe you can follow, or save on Glutto for later…

Special Tools

• 8 inch round cake pan
• parchment paper

Ingredients

• 1 1/8 cups cream cheese
• 2/3 cups fine granulated sugar
• 1/2 cup cake flour (super fine)
• 1/3 cup milk
• 1/4 cup butter
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 egg whites
• 6 egg yolks

Directions

1. First, turn stove to medium-high heat.  Put the cream cheese, butter and milk in a small pot and place over the heat until ingredients are melted. Mix the ingredients and transfer to a large mixing bowl.
2. Add flour, cornstarch, egg yolks, lemon juice and salt.  Mix ingredients.
3. Whisk egg whites and cream of tartar for 5+ mins to create a foamy meringue.  Add sugar. Whisk to create firm peaks similar to this –>
4. Very gently mix the meringue into the cream cheese mix, one third at a time. This will give the cheesecake its fluffiness.
   note: over-mixing will cause the cheesecake to shrink drastically after baking
5. Carefully transfer the mixture into an 8 inch round baking pan lined with parchment paper.
6. Bake at 325°F in a water bath (i.e. put the 8 inch pan in a larger pan with hot water halfway up the 8 inch pan⸺the water should not touch the cheesecake ingredients) for 65-70 mins or until golden brown.
   note: the water bath is required keep the cheesecake moist
7. Turn off the oven and open the oven door.  Let sit for 30 mins to 1 hour to cool slowly.  Enjoy!