Growing Chefs! Ontario Japanese Cheesecake

Japanese Cheesecake

Japanese cheesecake, also known as jiggly cake, has a lighter and fluffier texture than regular cheesecake.”
Serves 12

Cream Cheese Batter

5 tablespoons unsalted butter, divided1 cup cream cheese6 tablespoons milk3/4 cup all-purpose flour3 tablespoons cornstarch6 large egg yolks1/4 cup sugar1/4 teaspoon salt3 tablespoons lemon juice


6 large egg whites1/2 teaspoon cream of tartar1/2 cup sugar


6 tablespoons confectioners sugar

To Cook the Cheesecake

8 cups water
Mixing bowls of various sizesMeaasuring spoons8" springform panAluminum foilSmall saucepanGlass bowl (for double boiler)Stand mixerWhiskLarge roasting panCooling rack

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 325°F. Using 1 tablespoon of butter, grease an 8‑inch springform pan. Using 2 pieces of aluminum foil, tightly wrap the outside bottom and side of the pan. This will prevent water from leaking into the pan during baking. Set aside.

Separate egg yolks from egg whites.

Measure out all ingredients.

Get Cooking!

In a small saucepan, bring 1 cup of water to a boil. In a glass bowl, combine the remaining 4 tablespoons of butter, the cream cheese, and the milk. Create a double boiler by placing the bowl over the saucepan. Soften the ingredients over simmering water until melted, about 5 minutes.

Once melted, transfer mixture to the bowl of a stand mixer. Whisk lightly on medium speed to make sure there are no lumps.

In a separate bowl, combine the flour and cornstarch. Slowly add the flour mixture into the cream cheese batter, whisking until incorporated. Add the egg yolks and sugar, whisking until smooth. Add the salt and lemon juice, and lightly whisk together. Set aside.


Using a clean and dry bowl, whip the egg whites on medium speed using a stand mixer. Whip until egg whites turn opaque, then add cream of tartar and continue to mix.

Gradually add the sugar, a tablespoon at a time. The meringue will become thick, firm, and shiny. The beaters should leave firm peaks in the meringue.

Using a large spoon, add ⅓ of the meringue to the cream cheese mixture and mix quickly. Add another ⅓ of the meringue, and gently fold to preserve as much air as possible. Repeat with remaining meringue.

Get Cooking!

To bake the cheesecake, boil 8 cups of water on the stove.

Slowly pour the cheesecake mixture into the prepared pan. Level out the mixture with the back of a spoon. Tap the pan against the counter to release any air bubbles.

Place the cake pan in the middle of a large roasting pan. Pour the boiling water into the roasting pan. The cake pan should be half submerged in the water.

Bake for 1 hour. 

Then turn off the oven and leave the cheesecake in the oven with the door closed for 45 minutes.

Then open the door and leave the cake inside for 15 minutes to slowly lower the temperature of the cake so it does not collapse.

Let cool on a cooling rack, completely. Once the cake is cool, remove it from the pan and dust with powdered sugar. Serve!