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

Preheat Oven
Set the oven to 200°C and allow it to fully preheat.
Time: PT10M
Temperature: 200°C
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
Incorporate Cream Cheese
Add the softened cream cheese to the butter‑sugar mixture and continue beating until smooth and well combined.
Time: PT2M
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
Sift Dry Ingredients
Sift the cake flour and cornstarch together, then fold them into the batter until no lumps remain.
Time: PT1M
Add Milk
Pour the milk into the batter and mix until the batter is smooth and glossy.
Time: PT1M
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
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
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
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
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
Bake – Initial High Heat
Bake the cheesecake at 200°C for 15 minutes.
Time: PT15M
Temperature: 200°C
Bake – Lower Temperature
Reduce the oven temperature to 140°C and continue baking for 30 minutes.
Time: PT30M
Temperature: 140°C
Residual Baking
Turn off the oven and leave the cheesecake inside for an additional 30 minutes to gently finish cooking.
Time: PT30M
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
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

Ingredient Substitutions

Instead of Cream Cheese: Mascarpone, Ricotta (drained)
Instead of Unsalted Butter: Margarine
Instead of Granulated Sugar: Caster sugar
Instead of Eggs: Egg substitute for whites (aquafaba)
Instead of Cake Flour: All‑purpose flour (slightly less tender)
Instead of Cornstarch: Potato starch
Instead of Whole Milk: Almond milk, Soy milk
Instead of Cream of Tartar: Lemon juice (1 tsp)
Instead of Parchment Paper: Silicone baking mat
Instead of Strawberries: Raspberries, Blueberries
Instead of Icing Sugar: Powdered sugar

Equipment Needed

Mixing Bowl
Hand Mixer or Stand Mixer
Spatula
Fine Mesh Sieve
6"×3" Round Aluminum Tin
Larger Baking Pan for Water Bath
Oven
Measuring Cups and Spoons
Cooling Rack (optional)

Critical Steps — Do Not Skip

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

Chef Tips from the Video

Use room‑temperature ingredients for a smoother batter.
Sift the flour and cornstarch together to avoid lumps.
A silicone spatula works best for gentle folding.
If the water bath water evaporates, carefully add a little more hot water without opening the oven door.

Troubleshooting

Cracked surface on top of the cheesecake

Ensure the water bath is at the correct level and avoid opening the oven door during the high‑heat stage.

Sunken center or overly dense texture

Do not over‑mix the batter and be careful not to deflate the folded egg whites; also make sure the oven temperature is accurate.

Cheesecake sticks to the tin

Generously butter the sides and line the bottom with parchment; run a thin knife around the edge before unmolding.

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap in plastic wrap and foil; freeze up to 1 month.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

The cheesecake can be baked a day ahead and kept refrigerated; bring to room temperature before serving.
Freeze slices individually wrapped for later use; thaw in the refrigerator overnight.

Frequently Asked Questions

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

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.

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

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.

How is Japanese cheesecake traditionally served in Osaka restaurants?

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

What does the YouTube channel Mai Cookbook specialize in?

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.

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

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.

Last updated: September 3, 2026

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