Japanese cheesecake: wobble baby, wobble baby, wobble baby wobble


japanese cotton cheesecake

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, much 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…

Honolulu, HI: Uncle Tetsu

japanese cheesecake honolulu hawaii
photo: Uncle Tetsu on Facebook

Los Angeles, CA (Arcadia): Uncle Tetsu

japanese cheesecake bouncy los angeles arcadia california
photo: Uncle Tetsu on Facebook

New York, NY: Keki

japanese cheesecake new york
photo: Keki on Facebook
stiff peaks glutto digest

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


  • 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


  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!
japanese cheesecake


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