YT Recipe

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

EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe) is a medium Japanese recipe that serves 6. 250 calories per serving. Recipe by Mai Cookbook on YouTube.

Prep: 35 min | Cook: 75 min | Total: 2 hrs

Cost: $6.75 total, $1.12 per serving

Ingredients

  • 250 g Cream Cheese (full‑fat, softened to room temperature)
  • 50 g Unsalted Butter (softened, at room temperature)
  • 100 g Granulated Sugar (divided: 50 g for butter mixture, 50 g for egg whites)
  • 6 Eggs (large, separated yolks and whites)
  • 60 g Cake Flour (sifted)
  • 20 g Cornstarch (sifted together with flour)
  • 60 ml Whole Milk (room temperature)
  • 0.25 tsp Cream of Tartar (helps stabilize egg whites)
  • 1 sheet Parchment Paper (cut to fit bottom of 6"×3" tin)
  • 6 Strawberries (sliced for garnish)
  • 10 g Icing Sugar (for dusting)

Instructions

  1. Preheat Oven

    Set the oven to 200°C and allow it to fully preheat.

    Time: PT10M

    Temperature: 200°C

  2. Cream Butter and Sugar

    In a mixing bowl, beat the softened butter with 50 g of granulated sugar until the mixture is soft and creamy.

    Time: PT5M

  3. Incorporate Cream Cheese

    Add the softened cream cheese to the butter‑sugar mixture and continue beating until smooth and well combined.

    Time: PT2M

  4. Add Egg Yolks

    Gradually add the six egg yolks, one at a time, mixing after each addition. Use a spatula to scrape the bowl sides as needed.

    Time: PT2M

  5. Sift Dry Ingredients

    Sift the cake flour and cornstarch together, then fold them into the batter until no lumps remain.

    Time: PT1M

  6. Add Milk

    Pour the milk into the batter and mix until the batter is smooth and glossy.

    Time: PT1M

  7. Beat Egg Whites

    In a clean bowl, add the egg whites and cream of tartar. Beat on high speed; when foamy, gradually add the remaining 50 g sugar. Continue beating until stiff peaks form.

    Time: PT5M

  8. Fold Mixtures

    Sift the yolk batter over the whipped egg whites. Gently fold using a rotating hand motion, moving from the edges toward the center, until just combined.

    Time: PT2M

  9. Prepare the Tin

    Line the bottom of the 6"×3" aluminum tin with a strip of parchment paper. Butter the sides of the tin lightly.

    Time: PT2M

  10. Transfer Batter

    Pour the batter into the prepared tin, leaving about 2 cm of space to the rim. Lightly tap the tin on the counter to release large air bubbles and smooth the top with a spatula.

    Time: PT1M

  11. Set Up Water Bath

    Place the cheesecake tin inside a larger baking pan. Fill the larger pan with boiling water until it reaches one‑third the height of the cheesecake tin.

    Time: PT2M

  12. Bake – Initial High Heat

    Bake the cheesecake at 200°C for 15 minutes.

    Time: PT15M

    Temperature: 200°C

  13. Bake – Lower Temperature

    Reduce the oven temperature to 140°C and continue baking for 30 minutes.

    Time: PT30M

    Temperature: 140°C

  14. Residual Baking

    Turn off the oven and leave the cheesecake inside for an additional 30 minutes to gently finish cooking.

    Time: PT30M

  15. Cool and Unmold

    Remove the tin from the water bath, place the cheesecake on a cooling rack, and let it cool for about 5 minutes before gently releasing it from the tin.

    Time: PT5M

  16. Plate and Garnish

    Dust the top with icing sugar and arrange sliced strawberries around the edge for a simple garnish.

    Time: PT2M

Nutrition Facts

Calories
250
Protein
5 g
Carbohydrates
20 g
Fat
15 g
Fiber
0 g

Dietary info: Vegetarian, Contains gluten, Contains dairy

Allergens: Eggs, Dairy, Gluten

Last updated: April 21, 2026

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

Recipe by Mai Cookbook

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.

MediumJapaneseServes 6

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

Source Video
38m
Prep
1h 17m
Cook
14m
Cleanup
2h 9m
Total

Cost Breakdown

$6.75
Total cost
$1.12
Per serving

Critical Success Points

  • • Cream butter and sugar until fluffy
  • • Beat egg whites to stiff peaks with cream of tartar
  • • Fold yolk mixture into egg whites without deflating
  • • Set up a water bath to prevent cracking
  • • Gradual temperature reduction during baking

Safety Warnings

  • • Handle hot boiling water for the water bath with care to avoid burns.
  • • Use oven mitts when removing the tin from the oven.
  • • Be cautious when using a hand mixer at high speed; keep fingers away from the beaters.

Frequently Asked Questions

Everything you need to know about this recipe

Q

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

A

Japanese cheesecake, often called "Soufflé cheesecake," originated in the early 20th century and blends Western cream cheese with the light, airy texture of Japanese soufflés. It has become a popular dessert in cafés across Osaka and Tokyo, celebrated for its delicate, cloud‑like consistency.

cultural
Q

What are the traditional regional variations of Japanese cheesecake in Japan?

A

In Osaka, the cheesecake is typically baked in a water bath and has a slightly higher sugar ratio, giving it a sweeter, jiggly texture. In Hokkaido, bakers often add a touch of milk powder for extra richness, while in Kyoto versions you may find a subtle matcha flavor added to the batter.

cultural
Q

How is Japanese cheesecake traditionally served in Osaka restaurants?

A

In Osaka, the cheesecake is usually served plain or lightly dusted with powdered sugar, sliced into generous wedges, and accompanied by fresh seasonal fruit such as strawberries or kiwi. It is often enjoyed with a cup of green tea or a light coffee.

cultural
Q

During which occasions is Japanese cheesecake commonly enjoyed in Japanese culture?

A

Japanese cheesecake is a popular treat for tea time, birthday celebrations, and seasonal festivals like Cherry Blossom (Hanami) gatherings, where its light texture pairs well with the delicate flavors of spring desserts.

cultural
Q

What makes Japanese cheesecake special compared to Western-style cheesecakes?

A

The key difference lies in the incorporation of whipped egg whites, which creates a soufflé‑like rise and a fluffy, melt‑in‑your‑mouth texture. Western cheesecakes rely on a dense, custard base without the airy fold, resulting in a richer but heavier dessert.

cultural
Q

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

A

Common errors include over‑mixing the batter, which deflates the egg‑white foam; under‑beating the egg whites, leading to a dense cake; and opening the oven door during the high‑heat stage, which can cause cracks. Also, overfilling the tin can cause the surface to split.

technical
Q

Why does this Jiggly Japanese Cheesecake recipe use a water bath instead of baking directly on a rack?

A

The water bath provides gentle, even heat and adds moisture, preventing the delicate batter from drying out or cracking. It also helps the cheesecake rise slowly, preserving its airy structure.

technical
Q

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

A

Yes, the cheesecake can be baked a day in advance. Once completely cooled, wrap it tightly in plastic wrap and refrigerate. It will keep for up to three days, or you can freeze individual slices for up to one month.

technical
Q

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

A

The top should be lightly golden with a smooth, slightly domed surface. When gently shaken, the center should wobble like jelly, and a toothpick inserted near the edge should come out clean while the middle remains soft.

technical
Q

What does the YouTube channel Mai Cookbook specialize in?

A

The YouTube channel Mai Cookbook focuses on recreating popular restaurant and street‑food dishes at home, especially Asian-inspired recipes, with clear step‑by‑step tutorials and tips for home cooks.

channel
Q

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

A

Mai Cookbook emphasizes home‑cooked adaptations of iconic Japanese desserts and street foods, often simplifying techniques while preserving authentic flavors, whereas many other channels focus on traditional home‑style meals or advanced culinary techniques.

channel
More like this:Japanese RecipesDessert RecipesMore by Mai Cookbook

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