YT Recipe

DIY JIGGLY Japanese Cotton CHEESECAKE Recipe

DIY JIGGLY Japanese Cotton CHEESECAKE Recipe is a hard Japanese recipe that serves 8. 250 calories per serving. Recipe by emmymade on YouTube.

Prep: 35 min | Cook: 110 min | Total: 2 hrs 45 min

Cost: $7.50 total, $0.94 per serving

Ingredients

  • 250 g Cream Cheese (room temperature, cut into cubes)
  • 60 g Unsalted Butter (cut into cubes, softened)
  • 100 ml Whole Milk (for melting the cheese mixture)
  • 6 large Egg Yolks (room temperature)
  • 13 large Egg Whites (room temperature, separated carefully)
  • 1/4 tsp Cream of Tartar (stabilizes the meringue)
  • 100 g Granulated Sugar (added gradually to the egg whites)
  • 60 g Cake Flour (sifted)
  • 30 g Cornstarch (sifted with flour)
  • 1 tsp Vanilla Extract (pure vanilla)
  • 30 g Powdered Sugar (for dusting, optional)

Instructions

  1. Melt Cream Cheese Mixture

    Combine cream cheese, butter, and whole milk in a saucepan. Heat over medium‑low, stirring constantly until completely smooth and melted. Do not let it boil.

    Time: PT5M

  2. Separate Eggs

    Separate 13 egg whites from 13 eggs, keeping the yolks warm at room temperature. Reserve 6 yolks for the batter; the remaining yolks can be used for another purpose.

    Time: PT5M

  3. Prepare the Pan

    Line the bottom of a 9‑inch springform pan with a circle of parchment paper. Wrap the outside of the pan with a double layer of aluminum foil to prevent water seepage. Lightly spray the parchment with cooking spray.

    Time: PT5M

  4. Make the Meringue

    In the stand mixer bowl, whisk the 13 egg whites on high speed. Add cream of tartar once foamy, then continue whisking. Gradually pour in the granulated sugar while mixing, until stiff glossy peaks form (about 5‑7 minutes).

    Time: PT7M

  5. Combine Cream Cheese Base with Yolks

    Whisk the 6 egg yolks into the melted cream cheese mixture until fully incorporated and the mixture has cooled slightly (warm, not hot).

    Time: PT2M

  6. Incorporate Dry Ingredients

    Sift cake flour and cornstarch together, then fold them into the cream cheese‑yolk mixture. Add vanilla extract and mix until just combined.

    Time: PT2M

  7. Fold Meringue into Batter

    Using a large spatula, gently fold one third of the meringue into the batter to lighten it. Then fold in the remaining meringue in two additions, turning the bowl and using a cutting‑fold motion until no streaks remain.

    Time: PT5M

  8. Transfer Batter to Pan

    Pour the batter into the prepared springform pan, smoothing the top with the spatula.

    Time: PT2M

  9. Set Up Water Bath

    Place the springform pan inside a larger baking sheet. Fill the sheet with hot water until it reaches halfway up the sides of the springform pan.

    Time: PT2M

  10. Bake – First Stage

    Bake in a pre‑heated oven at 320°F for 25 minutes.

    Time: PT25M

    Temperature: 320°F

  11. Bake – Second Stage

    Reduce oven temperature to 280°F and continue baking for 55 minutes.

    Time: PT55M

    Temperature: 280°F

  12. Extended Baking (Optional)

    If the center is still slightly wobbly, bake an additional 30 minutes at 280°F.

    Time: PT30M

    Temperature: 280°F

  13. Cool in Water Bath

    Turn off the oven, leave the cake inside with the door slightly ajar for 10 minutes, then remove the pan from the water bath and let it cool on a rack for 20 minutes.

    Time: PT30M

  14. Refrigerate

    Remove the springform ring, dust the top with powdered sugar, and refrigerate for at least 4 hours (preferably overnight) before serving.

    Time: PT4H

Nutrition Facts

Calories
250
Protein
5 g
Carbohydrates
30 g
Fat
12 g
Fiber
0 g

Dietary info: Vegetarian

Allergens: Dairy, Eggs, Gluten

Last updated: April 20, 2026

Amazon Associates

Amazon Associates PartnerTrusted

As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.

DIY JIGGLY Japanese Cotton CHEESECAKE Recipe

Recipe by emmymade

A fluffy, tall Japanese-style cheesecake that jiggles like a cloud. This recipe follows Emmy's tested method using a water‑bath, 13 eggs, and a delicate folding technique for a light, airy texture.

HardJapaneseServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
4h 55m
Prep
2h
Cook
50m
Cleanup
7h 45m
Total

Cost Breakdown

$7.50
Total cost
$0.94
Per serving

Critical Success Points

  • • Melt the cream cheese mixture gently without scorching.
  • • Separate egg whites from yolks without contaminating the whites.
  • • Whisk the egg whites to stiff, glossy peaks.
  • • Fold the meringue into the batter gently to retain air.
  • • Bake in a water bath at the exact temperatures.
  • • Check doneness with a skewer; the center should be just set.
  • • Cool gradually to avoid cracks and refrigerate for several hours.

Safety Warnings

  • • Hot water bath can cause steam burns; handle with oven mitts.
  • • The cake and pan will be extremely hot after baking; allow cooling before removing.
  • • Use an oven thermometer to ensure accurate baking temperatures.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Japanese Jiggly Cheesecake in Japanese cuisine?

A

Japanese Jiggly Cheesecake, also known as "Soufflé Cheesecake," originated in Japan in the 1990s as a lighter alternative to dense Western cheesecakes. Its airy, mousse‑like texture reflects Japanese preferences for delicate, subtle desserts that melt in the mouth.

cultural
Q

What are the traditional regional variations of Japanese Jiggly Cheesecake in Japanese cuisine?

A

While the classic version uses cream cheese, some regions add matcha powder for a green tea flavor or yuzu zest for citrus brightness. A few bakeries also incorporate sweet red bean paste as a topping, creating a fusion of Western and traditional Japanese sweets.

cultural
Q

How is Japanese Jiggly Cheesecake traditionally served in Japan?

A

It is usually served chilled, dusted with powdered sugar, and cut into small rectangular pieces. It may be accompanied by fresh fruit, a dollop of whipped cream, or a drizzle of caramel, but never with heavy sauces.

cultural
Q

During which occasions is Japanese Jiggly Cheesecake commonly enjoyed in Japanese culture?

A

The light, elegant cake is popular at tea parties, birthday celebrations, and seasonal festivals such as cherry‑blossom viewing (hanami) where a delicate dessert complements the festive atmosphere.

cultural
Q

What makes Japanese Jiggly Cheesecake special compared to other Japanese desserts?

A

Its unique combination of Western cream cheese with a chiffon‑style, foam‑based batter creates a texture that is both fluffy and slightly jiggly—something rarely found in traditional Japanese sweets, which are usually denser or more gelatinous.

cultural
Q

What are the most common mistakes to avoid when making Japanese Jiggly Cheesecake at home?

A

Common errors include over‑beating the meringue, folding too aggressively, baking at the wrong temperature, and removing the cake from the water bath too early. Each of these can cause cracks, a dense texture, or a collapsed center.

technical
Q

Why does this Japanese Jiggly Cheesecake recipe use a water‑bath (bain‑marie) instead of baking directly?

A

The water‑bath provides gentle, even heat, preventing the delicate batter from cracking and ensuring the interior stays moist and jiggly. Direct oven heat can cause the outer layer to set too quickly, leading to cracks.

technical
Q

Can I make Japanese Jiggly Cheesecake ahead of time and how should I store it?

A

Yes, the cake improves after chilling. Keep it covered in the refrigerator for up to three days. For longer storage, wrap tightly in plastic and foil and freeze for up to one month.

technical
Q

What texture and appearance should I look for when the Japanese Jiggly Cheesecake is done?

A

The top should be lightly golden with a smooth surface, and the sides may show a slight crack. When gently shaken, the center should wobble like jelly but a skewer inserted in the middle should come out clean with a few moist crumbs.

technical
Q

What does the YouTube channel emmymade specialize in?

A

The YouTube channel emmymade focuses on approachable, home‑cooked recipes with a playful twist, often tackling popular internet food trends and viewer‑requested dishes while sharing detailed tips and personal anecdotes.

channel
Q

How does the YouTube channel emmymade's approach to Japanese cooking differ from other Japanese cooking channels?

A

emmymade blends Western baking techniques with Japanese flavors, emphasizing experimentation and viewer interaction. Unlike traditional Japanese cooking channels that stick to classic methods, emmymade often adapts recipes to typical American kitchen equipment and ingredients.

channel
More like this:Japanese RecipesDessert RecipesMore by emmymade

You Might Also Like

Similar recipes converted from YouTube cooking videos

日本名店配方公開 流心巴斯克芝士蛋糕┃Lava Basque Cheesecake, Famous Japanese shop's recipe
38

日本名店配方公開 流心巴斯克芝士蛋糕┃Lava Basque Cheesecake, Famous Japanese shop's recipe

A stunningly creamy, slightly burnt Basque cheesecake with a molten, lava‑like center. The recipe uses simple ingredients, a high‑heat bake, and a parchment‑paper lining to achieve the signature dark amber crust and soft, flowing heart.

52 minServes 8$8
Spanish (Basque)
The Viral Japanese Cheesecake With Two Ingredients ( Greek Yoghurt & Biscoff Biscuits )
13

The Viral Japanese Cheesecake With Two Ingredients ( Greek Yoghurt & Biscoff Biscuits )

A viral no‑bake “Japanese cheesecake” made with just two ingredients – crunchy Lotus Biscoff biscuits and thick Greek yogurt. The biscuits soften in the yogurt overnight, creating a creamy, cheesecake‑like texture that’s sweet, tangy, and irresistibly crunchy.

15 minServes 4$12
Australian Fusion
2-INGREDIENT JAPANESE YOGURT CHEESECAKE✨
12

2-INGREDIENT JAPANESE YOGURT CHEESECAKE✨

A plant‑based take on the viral Japanese yogurt cheesecake that uses only high‑protein Greek soy yogurt, a drizzle of agave, and Biscoff cookies. The acidity of the soy yogurt and the sweet, buttery crumbs create a creamy, cheesecake‑like texture without any dairy. Chill overnight for the perfect slice.

25 minServes 6$7
Japanese
3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake)
3

3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake)

A light, fluffy Japanese cotton cheesecake made with just three main ingredients—white chocolate, cream cheese, and eggs. The cake is baked in a water bath to achieve its signature airy texture and is finished with a dusting of powdered sugar.

1 hr 51 minServes 8$6
Japanese
EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)
23

EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)

A light, airy, and creamy Japanese-style cheesecake inspired by Uncle Rikuro's famous Osaka jiggly cheesecake. The recipe uses a gentle folding technique and a water‑bath bake to achieve a cloud‑like texture that wobbles when the plate is tilted.

2 hrsServes 6$7
Japanese
Japanese Souffle Cheesecake [Super Fluffy & Jiggly]
15

Japanese Souffle Cheesecake [Super Fluffy & Jiggly]

A light, airy Japanese-style soufflé cheesecake that melts in your mouth. This recipe uses a gentle water‑bath bake and a two‑stage low‑temperature method to achieve the signature fluffy texture.

2 hrs 40 minServes 6$5
Japanese
No Fail! Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!
9

No Fail! Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

A light, airy Japanese cotton cheesecake that’s a perfect blend of sponge cake and cheesecake. Moist, fluffy, and only mildly sweet, this baked dessert uses a water bath and gently folded egg whites for a cloud‑like texture.

3 hrs 5 minServes 8$6
Japanese
VIRAL JAPANESE YOGURT CHEESECAKE CUPS
21

VIRAL JAPANESE YOGURT CHEESECAKE CUPS

A quick, no‑bake, high‑protein dessert that mimics the creamy texture of Japanese cheesecake using just Greek yogurt and sweet crackers. The base recipe can be customized with lemon‑raspberry, tiramisu, banana‑peanut butter, or double‑chocolate variations for a fun, protein‑packed treat.

10 minServes 1$14
Japanese
🔥 Trending Recipes← All Recipes