Marianne Martinez
Japanese cheesecake, also known as Japanese cotton cheesecake, is a jiggly, fluffy, and airy dessert that has taken the food world by storm. This dessert is a mix between a regular cheesecake and a chiffon cake, yielding a puffy, airy, yet sturdy confection. The jiggly Japanese cheesecake is typically baked in a springform cake pan, which is then placed inside a water bath in the oven to bake. However, some recipes suggest avoiding using a loose-base springform pan as it may cause issues with the water bath. So, can you make this delicious dessert in a glass pan?
| Characteristics | Values |
|---|---|
| Type of dessert | Jiggly and fluffy Japanese cheesecake |
| Other names | Soufflé cheesecake, Japanese cotton cheesecake |
| Origin | Created by pastry chef Yasui Juichi at the Plaza Hotel in Osaka |
| Ingredients | Cream cheese, milk, butter, cake flour, egg yolks, egg whites, sugar, lemon juice, vanilla extract, salt |
| Baking temperature | 150°C (300°F) |
| Baking time | 30 minutes with the oven door closed, then 20 minutes with the door slightly open, and finally 20 minutes with the door closed |
| Pan type | Springform pan or cake pan, preferably with a smaller pan for a higher rise and more jiggle |
| Pan preparation | Line with parchment paper, grease with cooking spray or baking oil spray, cover the bottom with aluminum foil to prevent water from seeping in |
| Cooling and chilling | Cool to room temperature, then chill for at least 4-6 hours or overnight |
| Serving | Remove from the fridge 10-15 minutes before serving |
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What You'll Learn
Preparing the glass pan
To prepare a glass pan for baking a Japanese jiggly cheesecake, follow these steps:
First, cut a piece of parchment paper into a circle that is slightly larger than the base of your glass pan. Place the tip of the cone in the centre of your pan and trim off any excess parchment that hangs over the edge. Unfold the paper, and you will have a perfect circle to line the base of your pan. Take another sheet of parchment, a few inches taller than the sides of your pan, and line the inside walls of the pan. Spray the inside bottom and sides of the pan lightly with cooking spray before placing the parchment paper. This will help the paper stick to the pan and prevent your cheesecake from sticking to the pan.
If you are using a springform pan, wrap the outside of the pan with aluminium foil to prevent water from seeping into the pan. It is important to ensure that your pan is leakproof, as you will be baking the cheesecake in a water bath.
Place your prepared pan in a preheated water bath in the oven. The water bath will help the cheesecake bake evenly and give it a soft, jiggly texture.
Once your cheesecake is baked, remove it from the oven and let it cool. To remove the cheesecake from the pan, place a sheet of parchment paper over the cake, followed by a plate. Flip the cake upside down so that it rests on the parchment paper and plate. Remove the pan by gently sliding or shaking the cake out. Remove the parchment paper from the base of the cake, and place another plate on top. Carefully flip the cake again, so that it is right-side up, and enjoy the jiggly goodness!
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Mixing the batter
To make the batter for a jiggly Japanese cheesecake, you'll need to combine the ingredients using an electric hand mixer and a rubber spatula. Here's a step-by-step guide:
Start by separating the egg whites from the egg yolks. It's important to refrigerate the egg whites before you begin beating them. This will make them more stable when you start mixing. You'll want to beat the egg whites to soft peaks after adding sugar. To achieve this, gradually increase the mixer speed from medium to medium-high, and finally to high, spending around 2-3 minutes at each speed.
Next, heat the milk, cream cheese, and butter over low heat in a saucepan. Whisk these ingredients together until the mixture is smooth and free of lumps. Then, add in the egg yolks and whisk again.
Now, it's time to add the dry ingredients. First, add cake flour to the mixture and mix well. If you don't have cake flour, you can substitute it with a combination of plain/all-purpose flour and cornstarch. Then, add in the remaining ingredients, such as sugar, lemon juice, vanilla extract, and a pinch of salt (omit the salt if you're using salted butter).
Once all the ingredients are combined, it's time to incorporate the beaten egg whites. This step is crucial to achieving the jiggly texture. Add some of the beaten egg whites into the batter and mix, then repeat this step two more times. Be careful not to over-mix or under-mix the batter at this stage. If you over-mix, the cake won't rise properly, and if you under-mix, your cake will be uneven.
Finally, pour the well-incorporated batter into your prepared baking pan. Remember to line your pan with parchment paper before pouring in the batter.
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Baking the cheesecake
To bake the cheesecake, you'll need to preheat your oven to 300°F (150°C). While the oven is preheating, prepare a water bath by filling a large baking tray with hot water. Place the water bath in the oven. Line your glass baking pan with parchment paper, ensuring the parchment paper is taller than the sides of the pan as the cake will puff up. Spray the inside bottom and sides of the pan with cooking spray.
Next, pour the batter into the prepared pan and place it in the water bath in the oven. Start by baking for 30 minutes with the oven door closed. Then, continue baking at the same temperature for another 20 minutes, but with the oven door slightly open. Finally, finish baking for an additional 20 minutes at the same temperature with the oven door closed. Use a digital oven thermometer to confirm the accuracy of the temperature. Keep an eye on the cheesecake as it bakes, aiming for a gentle rise to avoid cracking on the surface.
The cheesecake is done when it has a golden-brown top, a slight jiggle in the centre, and feels soft and springy to the touch. If the top is not brown, the temperature may have been too low. You can broil the top of the cake for a creme brûlée effect. The cheesecake is raw in the middle if it doesn't have enough time in the oven, so ensure you bake it for the full duration.
Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4-6 hours or overnight. This helps to prevent condensation from forming in the refrigerator and allows the flavours to develop and the texture to become airy and creamy. Remove the cheesecake from the refrigerator 10-15 minutes before serving, as cold cheesecake tends to be denser.
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Removing the cheesecake from the pan
Removing a cheesecake from a pan can be a delicate process. To start, make sure your cheesecake is thoroughly chilled before attempting to remove it from the pan. It is recommended to chill it overnight, or for at least 12 hours, to ensure it has set properly. This is crucial, as a warm cheesecake will likely collapse when you try to remove it from the pan.
Once your cheesecake is chilled, you can begin the removal process. If you have used parchment paper to line your pan, removing the cheesecake will be easier. Gently pull away the strip of parchment paper from the sides of the pan to loosen the cake. If you didn't use parchment paper, you can use a knife to loosen the cake from the pan. Dip the knife in hot water and run it around the edges of the cake.
Now, you can remove the sides of the pan. If your pan has a removable bottom, you can simply unclick and lift away the sides. If your pan does not have a removable bottom, you may need to use a spatula to help loosen the cake from the pan. With the sides removed, you can now slide the cake off the base of the pan and onto a serving plate. If you used parchment paper, grasp the edge of the paper and gently slide the cake onto the plate.
Finally, remove the parchment paper from the cake. Place a sheet of fresh parchment paper on top of the cake and place a plate over it. Flip the cake upside down so that it rests on the parchment paper and plate. Remove the original parchment paper from the bottom of the cake, then place your serving plate on top of the cake. Carefully flip the cake again, and your jiggly Japanese cheesecake is ready to be served!
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Serving the cheesecake
Once your Japanese jiggly cheesecake is baked, you'll want to remove it from the oven and let it cool. The most jiggling happens when the cake first comes out of the oven, and some people can't resist a slice at this stage when it's warm, puffy, and melts in your mouth. However, it's recommended to let the cake cool to room temperature and then chill it in the fridge for a few hours or even overnight. This helps to prevent condensation from forming in the refrigerator and gives the cheesecake a denser, creamier texture and a mellower flavor.
To remove the cake from the pan, first peel off the side parchment paper. Then, place a sheet of parchment paper over the cake and place a plate on top of it. Flip the cake upside down so it's resting on the parchment paper and plate. Remove the pan by sliding the cake out or gently shaking it. Remove the wet parchment paper from the cake and replace it with a new sheet of parchment paper. Place another plate—the serving plate—on top of the cake, then carefully flip the cake again so it's right-side up on the serving plate.
You can decorate the cake by sifting powdered sugar on top or covering any cracks with decorations. The cake can be served warm, but it won't be bouncy or fluffy. Chilling the cake in the fridge will result in a denser, lightly sweet, creamy texture. If you prefer a softer texture, remove the cake from the fridge 10-15 minutes before serving.
Note that this type of cheesecake is also known as Japanese cotton cheesecake or soufflé cheesecake, and it's characterized by its ultra-fluffy texture and custard-like wobbliness. It's a crowd-pleasing dessert that's taken the food world by storm, and it's well worth the time and effort it takes to make!
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Frequently asked questions
It is not recommended to use a glass pan as the cheesecake bakes in a water bath, and water baths require the use of a roasting pan that can withstand high temperatures without cracking.
You should use a springform cake pan, as this will make it easier to unmold the cake.
Wrap the outside of the springform pan tightly with 2-3 sheets of aluminum foil to prevent water from leaking into the pan.
Bake at 150°C (300°F) for 30 minutes with the oven door closed. Then, continue baking at the same temperature for 20 minutes with the oven door slightly open. Finish by baking for another 20 minutes at 150°C (300°F) with the oven door closed.
The cheesecake is done when the surface is golden brown, slightly jiggly in the middle, and soft and springy to the touch.
