Japanese Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    456
based on 15 ratings

Japanese cheesecake, also known as soufflé cheesecake or jiggly cake, is a bouncy and light cake with similar ingredients to regular cheesecake. It is less sweet than a regular cheesecake, and a light dusting of icing sugar is all you need for this refreshing and mild-flavoured treat.

recipe updated Feb 12, 2025

Ingredients

  • Butter icon
    Butter
    100 g
  • All purpose flour icon
    All purpose flour
    60 g
  • Cornstarch icon
    Cornstarch
    60 g
  • Cream cheese icon
    Cream cheese
    100 g
  • Milk icon
    Milk
    130 ml
  • Egg yolk icon
    Egg yolk
    160 g
  • Egg white icon
    Egg white
    390 g
  • Caster sugar icon
    Caster sugar
    130 g
  • Icing sugar icon
    Icing sugar
    20 g
  • Strawberries icon
    Strawberries
    50 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooking Chef XL
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Bowl - large

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean springform pan with parchment paper
  3. Attach the Whisk
  4. Add butter, cream cheese and milk to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Cook with splashguard fitted until melted - 2 min, 80°C, Speed 2
  7. Pour mixture into medium bowl and let cool
  8. Add egg yolk to a clean bowl
  9. Whisk until smooth
  10. Pour content of medium bowl into egg mixture slowly
  11. Whisk until combined
  12. Add all purpose flour and cornstarch to the egg mixture
  13. Whisk until combined
  14. Clean Cooking Chef bowl
  15. Attach the Whisk
  16. Add egg white to the Cooking Chef XL Bowl
  17. Mix with splashguard fitted until combined - 1 min, Speed Max
  18. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  19. Mix with splashguard fitted until stiff peaks form - 2 min, Speed Max
  20. Fold one quarter of meringue into flour mixture
  21. Fold the rest of meringue into flour mixture
  22. Pour mixture into springform pan
  23. Place the tin on the deep sided large baking tray
  24. Fill the baking tray with hot water until 2cm high
  25. Bake then reduce heat - 25 min, 160°C
  26. Bake until golden brown - 55 min, 140°C
  27. Remove from oven and let cool
  28. Dust with icing sugar
  29. Garnish with strawberries
  30. Serve
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