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Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!

Japanese Cheesecake Simplified

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My simplified Japanese Cheesecake Recipe is as soft as cotton and full of jiggle, reimagined without the complexity.

Hi Bold Bakers!

Whatever you know and love about cheesecake is about to change after you try my Japanese Cheesecake recipe! Think cheesecake but with the volume on high. Think “not just impressive,” but pro level. Think rich, creamy taste and light fluffy texture, but to the absolute max. 

What is Japanese Cheesecake?

Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.

What makes this cheesecake jiggly?

The not-so-secret secret to my fluffy cheesecake is plain ol’ meringue. Yep, you read that right. Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and whip the them into a glorious glossy meringue. Just at the point when your meringue is done, gently fold it into your warm mixture of melted cream cheese, eggs, sugar, flour, milk and cornstarch. This introduction of the meringue into the cheesecake mixture adds loads of structure and air into your Japanese Cheesecake. Through the baking process, the meringue will set into a tall and fluffy cake that requires no crust, no special toppings, and no bells and whistles. My cheesecake is that impressive on its own!

How to avoid a cracked cheesecake

While this recipe is truly fool-proof, I understand that these steps may be a bit of a departure for those that are used to American cheesecake recipes. That being said, here are things you can do to ensure your Japanese Cheesecake comes out perfectly every time:

  • First off, LIBERALLY grease and line your tin as this will ensure you can get the delicate cheesecake. Secondly, it’s essential that you make sure to properly make the meringue mixture to give the cheesecake its texture.
  • The next thing you need to do to buy insurance is baking the cheesecake in a water bath. This means baking the cheesecake in a large tin filled with boiling hot water. Water creates steam around the cake, keeps it super moist, and helps it rise like a souffle – this is exactly what you want.
  • The baking temperature plays a really important role. In the instructions for this recipe, I explain that you start the cheesecake at 400 degrees then lower to the temperature 320 degrees after 18 minutes. It is vital to the success of this cheesecake that you do this exactly on time – definitely a step you’ll want to use your timer for!
  • Precisely 12 minutes after lowering the temperature, turn off the oven and crack open the door. Leave the cheesecake in the oven for 30 minutes exactly. The purpose of this is to allow the baking process to stop gradually. Your cheesecake will continue cooking on the outside from the residual heat while the inside of the cake remains creamy and custard-like. This also ensures the top of the cheesecake doesn’t crack from the shock of the temperature change or from the moisture in the air that would be caused by taking it right out of the oven.

I promise that your Japanese cheesecake will look and taste like it was made by a pro if you follow all of these steps. Have no fear Bold Bakers, you’ve got this!

For more incredible cheesecake recipes check out my:

4.33 from 225 votes
Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!
Japanese Cheesecake
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

My simplified Japanese Cheesecake recipe is as soft as cotton and full of jiggle, reimagined without the complexity so any Bold Baker can make it.

Course: Dessert
Cuisine: Japanese
Servings: 12 slices
Author: Gemma Stafford
  • 1 cup (8oz/225g) cream cheese
  • 4 tablespoons butter
  • 7 tablespoons milk
  • 6 large eggs , separated
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¾ cup (6oz/170g) granulated sugar, divided
  • ¾ cup (3 3/4oz/105g) cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  1. Grease and line an 8-inch springform tin. A 9-inch round cake pan will also work. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.

  2. Melt together the cream cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
  3. Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
  4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix. Whisk in the dry ingredients until there are no more lumps. Set aside.

  5. Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.
  6. Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter be light and airy at this point should.

  7. Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.

  8. Bake on the bottom rack in a preheated 400oF (200oC) oven for 18min, then lower to 320oF (160oC) for 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.
  9. Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.
Recipe Notes


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Suzanne Achtymichuk on June 2, 2019 at 9:43 am

    Hi Gemma. I love all your recipes, all your videos, etc. I’m on Keto and IF, and doing well. I’m wondering if you can add more Keto friendly recipes, or adaptations of regular recipes. Like this Japanese cheesecake…. can the cake flour be substituted with a coconut flour?? Would it work? Thanks <3

    • Gemma Stafford on June 3, 2019 at 5:32 am

      Hi Suzanne,
      Some recipes do best with white wheat flour, and I think this is one of them. However, if you are prepared for a different result you could try using almond flour with coconut flour, in a ration of 1:3, that is maybe 90g total flour, 30g coconut flour, 60g almond flour. This is an experiment, but I think it will work well for you. do let us know if you try it,
      Gemma 🙂

  2. Ken Giang on May 23, 2019 at 8:25 pm


    I’m going crazy about this cake. I have done 8 times, they all look and taste good. The only thing I could not figure out is the smooth surface. It must be the bubble in the mix. It suppose to be super smooth. But as soon as I mix the Meringue to the Cream cheese batter, there’s bubbles. Any advice would be appreciated.


    • Gemma Stafford on May 26, 2019 at 7:33 am

      Hi Ken,

      Hum I’m a little miffed about this. I would normally say bang it on the counter top to release the bubbles but we want them in this recipe so I’m not sure.

      Maybe d you need too blend the egg whites and the cream cheese mix more so it is smother and no lumps?
      Hope this helps,

  3. Cris on May 12, 2019 at 11:34 am

    Great recipe! Make it for Mother’s Day and it was a hit. Wondering if the recipe can be easy doubled?

    • Gemma Stafford on May 13, 2019 at 7:53 pm

      Yay!!!! I love to hear that, Cris. I would be a little worried about doubling this recipe as it is quite a delicate cake to bake. Double but don’t bake in one big baking pan should be fine :).

      Hope this helps!

  4. Janet on May 12, 2019 at 11:18 am

    I only have 10” spring forms! Should I attempt it and watch closely?

    • Gemma Stafford on May 13, 2019 at 7:49 pm

      Hi Janet,

      You absolutely can use a 10 inch and just note that it might need a little less time to bake. Just keep an eye on it 🙂


      • Janet on May 13, 2019 at 8:14 pm

        Thank you! I decided to be brave with my 10” pan and used it yesterday for a birthday cake. I used heavy duty aluminum wrap (which is extra wide to accommodate the 10” circle) to make sure my springform was waterproof. Just as you suggested, I just watched it closely. I’ve gotten accustomed to reducing temperatures and baking times because I have a new gas convection oven and there is definitely a learning curve. I have a family of cheesecake lovers and this recipe was an absolute winner! My one bit of advice: don’t expect a dense New York-style cheesecake. This is a light, fluffy version of a cheesecake that is amazing, but truly a horse of a different color!

        • Gemma Stafford on May 14, 2019 at 12:14 pm

          It’s in a breed of it’s own, it so light and cakey, but airy, and cheesecake-y. I live it.

          Glad you had success,

  5. Lois on May 7, 2019 at 12:48 am

    Hi Gemma. I love the look of your recipe, and I am going to try it. I made a Japanese cheesecake previously using a more complex recipe, and it turned out quite well for a first attempt, although it did crack. ….. but ……. my oven does not have a non-fan option, which I think contributed to the cracking. Also, how, with this soft jiggly cheesecake, do I remove the bottom lining paper? Help!

    • Gemma Stafford on May 9, 2019 at 3:56 am

      Hi Lois,
      You may not be able to remove the paper until you cut the cake in slices. It really depends on the paper you use, some are easier to peel away than others.
      The crack in a cheesecake does not really matter, it is almost part of it, I do not worry about that so much. The important thin is to get it baked, to know when it is done, etc.
      Gemma 🙂

  6. Sonny Beauregard on May 3, 2019 at 9:43 am

    Miss jemma, what do I line the bottom of the springform tin with? Are you using parchment paper?
    I’m new to trying to bake and don’t mean to be dumb. Love your videos and wish to apply for a taste tester position. Thanks

    • Gemma Stafford on May 6, 2019 at 4:54 am

      Hi Sonny,
      very soon you will be a taste tester, at home! lol <3
      There are a few ways to line a pan, and a few types of baking paper too.
      Parchment: This is a silicon coated non-stick paper super for things like meringue, cookies, Swiss rolls etc.
      Baking paper/Grease-proof paper: This is a useful paper for baking, but you will need to butter the pan then apply the paper. Good for deeper cake pans as it stays in place.
      Then you can do another thing, which is to butter/oil the pan, then scatter on a little flour, shake it around to distribute, and refrigerate it to set it up. This is really useful for sponge cakes and it really works for things like fondants too.
      The important thing for anything requiring a water bath is that your pan is water-proof, or that you make it waterproof by wrapping it in a single layer of foil.
      I hope this is of help to you. I am delighted you are starting to bake with us, let us see the results!
      Gemma 🙂

  7. Theresa on April 18, 2019 at 9:33 am

    Mine was a bit soft in the center but maybe it’s my.oven? However it was my first time and tasted great! Kids and hubby loved it!

    Is it possible to bake these in a muffin tin and if so what would the modifications be?

    Thanks great recipe!

    • Gemma Stafford on April 19, 2019 at 5:03 am

      H1 Theresa,
      I think a little more time would have finished this for you. Ovens vary, you need to test your bakes. When this is baked it should be golden on top, and it should feel slightly firm to the touch, on top, in the middle. you can just leave it in the oven, for a quick check.
      This applies even more to muffins, I have not tried this, I wonder if it would be a bit soft for this purpose. Muffins are of their nature handheld, though not necessarily of course. I am not too sure about this Theresa! I think I would need to run a test,
      Gemma 🙂

  8. Angie on April 14, 2019 at 5:25 pm

    I let my cheesecake bake for the exact time and when I put a skewer in it to check if it cooked it was still a bit wet. So I baked it longer outside of a water bath but, that didn’t resolve it completely. How do I fix this for next time?

    • Gemma Stafford on April 15, 2019 at 12:19 pm

      Hi, this can be due to varying ovens, i might suggest, turning the oven off and allowing the cheesecake to sit in the oven while it’s off.

  9. Rosanne Pennella on April 13, 2019 at 5:44 pm

    I made this cake 3 times and I just didn’t have any luck. I followed the recipe and somehow each time I made it I close the oven and it deflates to half the size. I don’t understand what I am doing wrong. Why the cake deflates so much. It tastes great but I wish it would stay high just like the picture. Any suggestions? Please let me know. Thank you

    • Gemma Stafford on April 17, 2019 at 3:02 am

      Hi Rosanne,
      when it is baked it should be golden brown on top and have a slight wiggle. It should feel slightly firm to the touch on top.
      I suspect it is underbaked if this is fully baked it will have the structure to hold it up.
      I am sorry, it is awful to be disappointed in a bake, over and over. I hate to say try it again. other bold bakers have made this successfully.
      Gemma 🙂

  10. Tola Janab on April 11, 2019 at 12:51 pm

    Hi, I am a big fan of your baking. Tried several of them, they turned out great. But this one ( Japanese Cheesecake) after baking it it collapsed, do you know what the reason can be ?

    • Gemma Stafford on April 12, 2019 at 4:55 pm

      Hi, this can happen from the temperature shock between the oven and the counter. It happens to all of us, im sure you still did a great Job!

  11. Romy on April 10, 2019 at 6:52 pm

    Hi Gemma, this looks wonderful and I’d like to make it for my mother’s birthday coming up. Question re. the pan, if I use a 9-inch round, would I turn it out like a normal cake? With a cake that looks this delicate, would it not collapse? I do own an 8-inch springform but it’s definitely not waterproof, and even with the advice of wrapping it in foil the thought makes me anxious. What’s the lesser of two evils?

    • Gemma Stafford on April 11, 2019 at 3:54 am

      Hi Romy,
      the water bath is essential to this cheesecake.If you can get a large sheet of foil, which will cover the pan without a seam, then it will be perfectly safe. If you use a closed pan than it will be difficult to serve. It is a dilemma for sure. It is a delicate thing, and what really matters is that you allow it to bake through. When it is fully baked it will feel slightly firm to the touch on top. Under-baking is the most common error with this cake.
      I hope your mother enjoys this cake, I am sure she will as you baked it,
      Gemma 🙂

  12. John Everitt on April 6, 2019 at 9:22 am

    Arrrggghhhh when your spring tin, springs a leak and you lose 50% of the cake

    • Gemma Stafford on April 6, 2019 at 4:04 pm

      NOOOOOOOOOoooooo! I’m sorry. That really sucks. Goodcook make good tin you can buy on Amazon.

      Saying that, I need a new one too. 🙂

  13. Kim Nguyen on April 1, 2019 at 8:42 pm

    Hi Gemma,
    Thanks for great recipe. I have tried many Japanese cheese cake, but only your recipe turned out great and was very easy to follow. I wish you good health to give me more amazing recipes in the future.

    • Gemma Stafford on April 2, 2019 at 9:59 am

      Thank you 😀 I’m delighted to hear that and same to you!

  14. Vastavika Kurup on March 31, 2019 at 11:14 pm

    Hello Gemma,

    Can I add pureed mangoes in the batter? Since it’s mango season in India I thought of trying this recipe. Will it alter the batter in any way?
    Thank you 🙂

    • Gemma Stafford on April 1, 2019 at 11:00 am

      Hi, im not sure as i’ve never tried adding fruit but sound like a lovely flavor! Let me know how it turns out!

  15. Chris on March 30, 2019 at 6:48 pm

    Thank you for this amazing recipe. It was my very first time ever baking something and it was extremely easy to follow. I had some doubts along the way, for example whisking the egg whites for the meringue cost some nerves. “is it done? Is it supposed to be like this?” For me, your video really kept it together to look for a reference.
    In the end just the very very middle was a bit undercooked, but due to time constraint it was expected ( I had to skip out on the last half hour afterbaking, funny enough the cake did NOT fall despite it, I did adjust the temperature a bit on the fly tho. I suppose that helped). I also missed the bottom part of the spring form so the cakes bottom formed a bit of an extra ring where it spilled a little bit? Anyway nothing that was unexpexted. The important part is that the birthday girl and guests liked it a lot despite those little flaws.

    Thanks again it was fun and there will be a next time.

    • Gemma Stafford on March 31, 2019 at 2:22 pm

      Hi Chris,

      I’m delighted the cake was a hit!!! Save it now for the next birthday celebration 🙂


  16. Kylie on March 29, 2019 at 11:47 pm

    I just made this cheesecake. The top is not brown and smooth at all. Inside is liquidy on the top, fluffy at the edge, and very dense from the middle to the bottom. It also tastes a bit funny. I am not sure it is because I did not have cake flour and so I added too much corn starch. I would like to try the recipe again. Do you have any advise or tips?

    • Gemma Stafford on March 31, 2019 at 1:44 pm

      Hi Kylie,

      Oh I’m sorry to hear that. it sounds like a few thing went wrong there.

      Did you follow the recipe exactly? also did you open the oven during baking?


  17. Lesley Fuller on March 20, 2019 at 4:56 am

    I think the cooking times are all out. Made this with all finest ingredients. Looked good after advised time cooking and cooling, pushed out from tin and hey presto all collapsed over the kitchen side, total waste of time. Also would have been nice to know that the tin needed wrapping in foil as load of water got in too. Having looked at other recipes they seem to be cooked for much longer.

    • Gemma Stafford on March 22, 2019 at 6:24 am

      Hi Lesley,
      The first thing is that the pan would need to be waterproof for this bake. My pan is waterproof, but you may indeed need to wrap yours in foil if it is different. The problem is then that the water ingress affects the bake. I am really sorry, I think I have to add this note to the recipe to prevent it happening. Some bold bakers have made a great job of this recipe, but I take your point, it is awful to have waste, I hate that too.
      Gemma 🙂

  18. Binaifer on March 18, 2019 at 3:50 am

    Hi Gemma,

    I’m eager to try this recipe but I’m not sure if with my oven extra time would be required. Can you please suggest how to test if the cake is cooked through? Another request is if you can please share your recipe for angel food cake as my attempt to make angel food was a big pile of mess!

    • Gemma Stafford on March 18, 2019 at 11:21 am

      Angel food cake is a great idea! For the Japanese cheesecake, i do suggest the extra time in the oven as this keeps it from cracking from the shock of going from a hot oven to a cool counter top. I hope that helps!

  19. Mariam on March 16, 2019 at 6:41 pm

    Hi Gemma
    In my country we don’t have cream of tartar so I wanted to know if there’s something else to use instead also can I use all purpose flour instead of cake flour since it’s hard to find here for some reason.

    I have read before that I can make cake flour from using one cup of all purpose flour minus 2 tbsp + 2 tbsp of cornstarch so should I do that ( despite the fact that the recipe has already cornstarch in it, would that be too much strach in it ? ) or just replace the cake flour with all purpose flour and add the same ingredients as they are.
    I am sorry I don’t know how to explain properly since English isn’t my native language.

    Thanks for your hard work.

    • Gemma Stafford on March 17, 2019 at 6:36 am

      Hi Mariam,
      I suggest you use the all purpose flour. Many type will have a low protein content, which is the gluten, so it will work well for you.
      Cream of tartar is an acid, which is a by product of the wine making industry. To replace it you would use lemon juice. For every 1/2 teaspoon of cream of tartar in a recipe you can use 1 teaspoon of lemon juice or a good white vinegar.
      So, now you are all set, I hope this works well for you. Your English is perfect!
      Gemma 🙂

  20. Naz on March 15, 2019 at 12:49 pm

    Hi Gemma. Thanks for the easy delicious recipe! Enjoyed making it and came out great.

    • Gemma Stafford on March 16, 2019 at 8:52 pm

      I’m delighted to hear that!!

      Thanks for trying it out.

  21. Neil on March 15, 2019 at 7:14 am

    I amde this today, unfortunately I didnt notice splitting the sugar so all of it went into the cheesecake, and not half into the whipped egg whites, I put more into that! Would this be the reason the middle collapsed a little?

    • Gemma Stafford on March 17, 2019 at 8:25 am

      Hi Neil,
      I think you will have gotten away with this! The dip may be to do with a slight under-baking, but I bet it tasted really great. Thank you for being here with us,
      Gemma 🙂

  22. Zara on March 14, 2019 at 5:20 pm

    First off I have made this twice and I absolutely love it. It is simply the defenition of perfection (lol at least to me). I live in Calgary which is over 3000ft above sea level so I followed the advice you left on another comment to make the cake better. I think it worked. I just have two teeny problems. The cake didn’t rise a lot. It probably rose about 1cm in total. Is it supposed to rise as much as it does in the submitted pictures and if so how can I get it to do that? Second the top of my cake didn’t turn brown. I used the bottom rack of my oven. It has two options. One where a fan is used (I’m guessing to push the heat around making it cook faster) and one where a fan is not used. I used the one without a fan. Was that the right choice? Also is there something I can do to make the top turn brown or do I just need to leave it in the oven longer? Thank you so much for this simplified recipe. I had made a Japanese cheesecake before but it was much more tedious and this versions is not only easier and faster, it tastes better. I’m taking it to a potluck tomorrow! Have a good day/night!

    • Gemma Stafford on March 16, 2019 at 2:30 am

      Hi Zara,
      I am delighted you managed this at that altitude. This cake should rise a lot, almost double in volume given the right environment. I take it that your oven is a full sized electric oven, and that should work well for this cake. The temperature may need a little adjustment in order to brown the top of the cake. I am wondering if the fan would change this, the cake does it’s rising in the first part of the bake, do not be tempted to open the oven during this time, the oven temperature will drop and add to the challenge of the high altitude baking. Before you take the temperature back to 160C have a peek, see how it is doing, just a little peek a second or so, if it looks set, has risen and is browning then take the temperature down to 160C and continue. If it is not browning take it back to 170C and continue.
      It is about temperature for you. Water boils at a lower temperature as you go above sea level, this affects baking temperatures too, so you may need to adjust accordingly.
      General Adjustment for 3000 feet:
      Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      Increase liquid: for each cup, add 1 to 2 tablespoons.
      Increase oven temperature by 25 degrees F.
      I hope this is of help, I know it is a bit nerve wracking trying to manage the altitude. I had my first baking apprenticeship in Tahoe, it took me ages to figure out what was going on!
      Gemma 🙂

  23. Khadija bawla on March 10, 2019 at 6:47 pm

    Hi I was really excited to try this recipe and i watched the video a few times but when I made it today, it came out flat and dense and no color on top…please tell me where I went wrong…i would like to try this again soon. Thank you!

    • Gemma Stafford on March 12, 2019 at 5:51 am

      Hi there,
      I need a bit more information. Can you tell me about your oven, type of oven in particular. Also, did you make ant changes to the recipe? all of these things matter for this delicate thing.
      Do let me know,
      Gemma 🙂

  24. Mya Bakk on March 6, 2019 at 11:36 pm

    Mine cracked and didn’t colour. 🙁
    I live at over 1000ft above sea level and it’s very dry here, since it’s winter (Altitude and humidity makes a HUGE difference in baking!). I think next time, I’ll try plugging my oven vent with some foil or a towel for the initial bake time.
    As for the colouring, I’m not sure. Thoughts? I have a gas oven.

    • Gemma Stafford on March 7, 2019 at 3:54 am

      Hi Mya,
      High altitude baking is a challenge, the higher up you go the bigger the challenge. I know you know this, but for the benefit of other bold bakers: The weight of air is a phenomenon most cooks seldom contemplate. But if you live in Denver, Calgary, Johannesburg, or a host of other high-altitude locales, you’ll face fallen cakes and overflowing batters if you don’t. As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. The problem gets worse as the altitude increases too. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments.
      Adjustment for 3000 feet:
      Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      Increase liquid: for each cup, add 1 to 2 tablespoons.
      Increase oven temperature by 25 degrees F.
      Actually this type of cake, which uses egg whites for leavening, should give a good result at high altitude if you make the adjustments listed above. A cake nail, or an angel cake/bundt pan too would help with the heat distribution.
      NB: I would not suggest blocking the vent! that would be dangerous for you as it may increase the carbon monoxide in the air in your home, particularly when using gas.
      I do not think the humidity will affect this particular bake so much, as the altitude too is drying.
      Sorry, I am probably not helping too much, it is a conundrum, and so specific to the recipe too.
      The browning will resolve with the higher temperature.
      Gemma 🙂

  25. Acadiamom on February 28, 2019 at 2:57 pm

    I made this recipe yesterday as I’ve seen it several times on FB but was a bit afraid to try it. But, your video inspired me to give it a try! I have posted a photo. The top of mine cracked even with a water bath but it didn’t change the flavour. I made a salted caramel sauce to drizzle on each serving. Absolutely delicious!!
    Thank you!

    • Gemma Stafford on March 2, 2019 at 9:38 pm

      Great job! I’m delighted to hear that!

  26. Elizabeth P. on February 28, 2019 at 3:59 am

    Terrific review, I have been literally captivated, thank you so much for details, but geraldine is right: has great contents such as video reviews on japonese recipe … but your style is definitely better! No comparison, thanks for sharing, again great job!

    • Gemma Stafford on March 1, 2019 at 10:44 pm

      I’m delighted to hear that, thank you!

  27. hzy on February 23, 2019 at 7:43 am

    This one looks more dense than a common jiggly cheesecake. Is it because same amount of egg yolk and whites are used here? If I want it to be more fluffy, should I use more egg white?

    • Gemma Stafford on February 24, 2019 at 2:54 am

      Hi there,
      You can change the recipe if you wish, but I cannot say what the result will be. I would have to try it myself, and i am unsure of the result.
      Do let us know if you do try it,
      Gemma 🙂

  28. Mei on February 10, 2019 at 3:25 pm

    Can one bake this in a steam oven in replacement of the water bath?
    Thanks v much.

    • Gemma Stafford on February 11, 2019 at 3:34 am

      Hi there Mei,
      I think you can! I have not tried it though, but I think it will work well.
      Gemma 🙂

  29. Amber on February 9, 2019 at 6:36 am

    I’m excited to try this recipe because it looks a bit denser than others. I have had Japanese bakeries in NYC, so likely on the more authentic side of the spectrum. In my opinion, the cakes sacrificed flavor and creaminess for fluffiness.
    Quick question – do you think pastry flour will be an okay substitute for cake flour?


    • Gemma Stafford on February 10, 2019 at 1:52 am

      Hi Amber,
      To a degree you are right! this type of cake is more mousse than what we think of as cheesecake. I do think Pastry flour will work well for you, so will all purpose flour, as long as it is handled with a light hand, all will be well,
      Gemma 😉

      • Amber Brock on February 24, 2019 at 3:37 pm

        Hi Gamma,

        How long would you recommend letting it set after baking? Just made the cake and like many others the center pretty raw. Will experiment with keeping it in the oven longer, but also wondering if I cut into it too soon.

        • Gemma Stafford on February 27, 2019 at 5:50 am

          Hi Amber,
          did you test it before removing from the oven? This is crucial. The cake should feel slightly firm to the touch, be evenly browned, and risen. Then it is best to leave it to set up, quite cool, before removing from the pan and cutting.
          Remember this is a type of mousse, it is delicate, the residual heat in the cake will continue to set it for about 20 mins after baking. I would leave it until almost cold to remove from the pan.
          I hope this is of help. A lot of baking is about learning to monitor a bake, to ensure a good result.
          Gemma 🙂

  30. Julie on February 8, 2019 at 10:23 pm

    This was SO, SO delicious! It was super creamy/ fluffy and also jiggly!
    But I have 1 concern my top didn’t brown. It is ok but I really want to get those picture perfect tops.
    How can I get my Japanese cheesecake top to brown more?

    • Gemma Stafford on February 9, 2019 at 3:31 am

      Hi Julie,
      I am wondering about your oven! What type of oven do you use, that may affect the browning of this bake.
      I am delighted you like this recipe,
      Gemma 🙂

  31. Morgan on February 2, 2019 at 4:43 pm

    I have made this recipe to the letter twice now, and while the flavor and texture are delicious and fluffy… my cake always cracks and slowly deflates — causing a wrinkled top and sides.

    Any tips would be appreciated. 😁

    • Gemma Stafford on February 2, 2019 at 6:19 pm

      Hi Morgan,

      Sorry to here that. A crack usually means the oven might be hotter then you think. Deflating is a funny one. I would make sure your egg whites are whipped enough.

      Also DON’T OPEN THE OVEN as it bakes because this can make it deflate.


  32. Riddhika on February 1, 2019 at 11:29 pm

    Hi Gemma,

    Was super excited to try this recipe. I used a fan oven so reduced the cooking temperature to 180 Celsius for 18 minutes and then 140 Celsius for the 12 minutes. The cake rose well and had a lovely brown crust. However it did feel a little soft in the centre. Left it in the oven for 30 minutes and then cooled it at rom temperature. It looked amazing but when I cut it, was gutted to find it hadn’t set inside and was a pool of liquid… any suggestions about what could have gone wrong??

    • Gemma Stafford on February 12, 2019 at 9:54 am

      Hi, this can happen as this cake is more challenging. If you run into this you can just pop in back in the low oven for 15-25 minutes. I hope that helps.

  33. Lisa on January 31, 2019 at 1:02 pm

    Found this recipe after having Japanese cheesecake in yo sushi and loving it. I messed up with my egg whites the first time as I hadn’t cleaned the whisk, so one lot of egg whites later all was good. I added baileys to the mix and served with salted caramel sauce and it was delicious, everyone loved it even though they were initially panicked as there was no biscuit base. Definitely 5 stars from me, especially as it is a bit Healthier than normal cheesecake. Worth the hassle and I have my second one in the oven at the moment ready for a girls night in tomorrow:)

    • Gemma Stafford on February 1, 2019 at 3:57 pm

      YAY i am delighted to hear that. Great job on this as it is not an easy one to master! Enjoy!

  34. Thi on January 21, 2019 at 10:59 pm

    Hi Gemma,

    I’d like your suggestion of how can I add dulce de leche into this cake? Which ingredient should be substituted?
    Dulce de leche is my husband’s favourite and his BD is coming, so it’s kind of a surprise for him!!!

    Thanks a lot!!!

  35. Renee Burns on January 21, 2019 at 6:55 pm

    Okay, I have now attempted this twice. Both times it turned out delicious, but, it doesn’t ever jiggle. It seems to be denser than what I have seen from others. This time I even used the oven mitt technique to see if opening it a crack was too much, but still dense. Any tips for why this might be? Am I over folding the egg whites into the batter?? I love this cake, but I want the fluffy jiggly result and will keep trying! haha Thanks!!!

    • Gemma Stafford on January 22, 2019 at 5:54 am

      Hi Renee,
      Oddly, this recipe is confounding people! Sometimes under baked, other times over. I think this may be to do with your oven temperature, they vary, and yours may be running a little hot, over baking a touch. If you are using a fan oven, can you change it to conventional setting/baking oven? This may be the answer.
      I hope this is of help, you will get there!
      Gemma 🙂

      • Renee Burns on January 23, 2019 at 7:38 pm

        Thanks Gemma, yes we have a convection oven, but I don’t think I have the option of turning that off. Maybe I should try turning the temperature down 25 degrees so 375 and 295. I love this cake, so I won’t give up. haha

  36. Priscilla on January 21, 2019 at 3:05 pm

    Hi, I used a spring form cake pan and the water seeped in :'( How do I prevent that from happening?

    • Gemma Stafford on January 22, 2019 at 5:43 am

      Hi Pricilla,
      If you do not have a waterproof pan then you will need to wrap the pan in foil unbroken foil to above the water line. that will do it for you,
      Gemma 🙂

    • Catherine on February 28, 2019 at 8:25 pm

      Like Priscilla, water seeped into my springfoam pan as well 🙁 had to chop it on half to get rid of the half soaked cheesecake but managed to salvage it… Might want to make a note for others so they test if their pan is waterproof so they don’t ruin theirs either.
      Also mine had a section that wasn’t quite baked through.
      Other than these two issues, the salvaged parts were delicious and it tasted light and fluffy! Will try this again in a waterproof pan or something like that

      • Gemma Stafford on March 4, 2019 at 1:43 am

        Hi Catherine,
        Yes, that is an important point. We do say to use a waterproof pan, but as a secondary thing it may be advisable to double wrap the pan in foil, to be sure. I am sorry you had that experience, a hard way to learn 🙁
        I am however pleased that this worked out well for you. It may have needed a little more baking too. When this is baked the top of the cake should be nicely browned and it should feel barely firm to the touch, then it will set up nicely when cooling.
        I hope this is of help.
        Gemma 🙂

  37. Veronica on January 20, 2019 at 6:52 pm

    This looks amazing, I was just wondering if it’s possible to bake this as individual serves as in a muffin tin instead of the springform tin? How long would it need to cook for? Also I have a fan force oven, would the temperature be the same still?

    • Gemma Stafford on January 21, 2019 at 2:19 am

      Hi Veronica,
      This is a delicate thing, a bit like a mousse. If you use a fan forced oven you will need to drop back the temperature by 10C/20F or so.
      The big question for me is the muffin pan. This dessert is generally eaten with a fork, not hand held so much. The baking time will be totally different and I cannot say what it would be! I think you will need to experiment with this. Use a liner too for the pan, and keep an eye on it. I would need to try it to be sure of how it would work out, I am sorry, I would be guessing.
      Gemma 🙂

  38. Annie Bergeron on January 19, 2019 at 9:31 am

    Now the cake is out. I waited a bit to cool it down more. I snapped open the ring of the mold. Surprise…. the bottom of my cake is wet all around!!! I’m very disappointed.

    • Gemma Stafford on January 19, 2019 at 7:44 pm

      I am sorry to hear that, was it baked for the full amount of time? This recipe is more challenging, do not be discouraged!

  39. Annie Bergeron on January 19, 2019 at 8:49 am

    I am waiting for the 30 min cool down with oven door slightly open and I see the cake is cracked in the center! I followed every step and I am not a beginner baker. I’m not an expert either but every thing I bake is usually a success. Hopefully it’s just esthetic and that the taste will be amazing. Does that mean it cooked too much? Or maybe my oven didn’t drop to 320 fast enough to cook the extra 20 min? I even have a thermometer to make sure of the temperature.

    • Gemma Stafford on January 23, 2019 at 4:35 am

      Hi Annie,

      Sorry for my late reply. So this is really just superficial. I’m guessing it still tastes amazing. I has to do with the oven so it might not have been something you could have helped.

      I hope it was still delicious!

  40. Edward on January 18, 2019 at 9:05 pm

    This had to be baked twice, because after the first baking it was not even remotely close to cooked. I used hot water in the bath, but perhaps should’ve used boiling water? I’m not sure. Never had an issue with things coming out underdone, but after the three baking stages, I still had a pool of liquid in the middle of the cake. Ended up putt it back it for another 15 minutes at 320, which got most of it to solidify.

    This isn’t so much a critique of the recipe, but this doesn’t taste anything like cheesecake. It’s like an exceptionally eggy pancake texture with a hint of a hint of cream cheese flavour. The jiggling is novel, but if you’re hoping for the taste of cheesecake, you may want to go more traditional.

    • Gemma Stafford on January 20, 2019 at 2:30 am

      Hi Edward,
      Thank you for this review of this recipe.
      You are right, the water has to be boiling for the bain marie, and that would improve the baking. I am not sure why you had to twice bake it, that has not been an issue for others, I am sorry you had this difficulty.
      You are also right about the texture of this. It is really more of a mousse, but it is relatively traditional, and is a cheesecake, though not what we are used to perhaps.
      A baked, New York style cheesecake is a lovely thing, very comforting and delicious, and a good bit different to this as you point out. I think it is a question of taste and novelty.
      Thank you for your input on this recipe. I appreciate your taking the time to write it,
      Gemma 🙂

  41. Lauren Hirano on January 15, 2019 at 6:52 am

    I have a convection oven. Do I have to make any adjustments to the time or temperature?

    • Gemma Stafford on January 15, 2019 at 2:35 pm

      Hi there, i might just bake it as 25 degrees less. Enjoy!

  42. Melissa on January 12, 2019 at 9:16 pm

    I followed these instructions to the tee, AND watched the video. I was MORTIFIED when I cut into the cake and the center was TOTALLY RAW! What in the living world could have gone wrong?!

    • Gemma Stafford on January 13, 2019 at 3:55 am

      Hi Melissa,
      It sounds like oven temperature and time. It was not baked through, and this can be to do with your oven thermostat being a little off. This is really common, and it is why it is important to always check the ‘doneness’ of a bake before finishing it out.
      With a very moist cake like this, which is almost mousse like, this is a matter of checking the color, seeing the rise, and feeling top of the cake to see if it feels firm to the touch, that is a simple and reliable way to check baking.
      I hope this sounds right to you, I know how upsetting it is to have a bake go wrong, and I am sorry you had a bad result from this recipe.
      Gemma 🙂

      • Courtney Ellis on January 29, 2019 at 5:24 pm

        This was my problem too, so when would I check the doneness? Before I turn off the oven? I don’t imagine it sitting in the warm oven longer would help.

        • Gemma Stafford on January 31, 2019 at 1:50 am

          Hi Courtney,
          Your eye will tell you a lot! When it looks nice an golden on top it is time to test it. A gently touch to the top center of the cake will tell you a lot. For a moist cake a skewer test can be misleading, however what you are looking for is a clean skewer with no RAW batter attached. Test any bake before you turn off the oven.
          It is really important not to open the oven too many times through a bake. This lowers the oven temperature and can cause the cake to fall.
          I hope this is of help,
          Gemma 🙂

  43. Ruth on January 7, 2019 at 6:44 pm

    Gemma… I made my fourth cake within the past week & a half. This time I used orange juice & zest. It was fabulous! The Drs & Staff at worked loved it. Have you ever made it with chocolate?

    • Gemma Stafford on January 8, 2019 at 5:10 pm

      Wow, those are lovely addition, great job. I have not tried it with chocolate. I think that might require some adjustments to the recipe.

  44. Katy Viviano on January 6, 2019 at 12:25 pm

    Okay, I gotta give this a five because you make it so easy to make, but honestly, we prefer the taste of your 5 minute microwave cheesecake so much more!!

    • Gemma Stafford on January 7, 2019 at 12:12 pm

      I’m delighted to hear that, enjoy!

  45. Julia Andrew on January 4, 2019 at 5:10 pm

    Hi Gemma
    I would like to make a smaller version of the cake with 3 eggs.
    Is it possible to just halve the recipe and would there be a difference in the cooking time?
    I have a 7″ tin.

    • Gemma Stafford on January 7, 2019 at 11:05 am

      Hi there, that will work quite well i think the bake time will be cut by 1/3. Enjoy!

  46. Carrie on January 3, 2019 at 8:12 pm

    I tried and it came out looking beautiful. But it was a total letdown when I later found out that it was undercooked inside. Perhaps I need to let it sit inside the oven longer and/or set the temperature a little higher??

    • Gemma Stafford on January 4, 2019 at 3:26 pm

      Hmmm i have not had that happen before, did you leave it in the oven with the door open after baking?

      • Carrie on January 11, 2019 at 11:57 am

        I did. But perhaps my oven temperature was lower than the actual temperature needed. I have since bought a thermometer. Hopefully it will help!

  47. Ruth Minsk-Whitehead on January 3, 2019 at 6:55 pm

    If I could give this 10 stars I would. Absolutely fabulous. The texture is sensational and the taste can make you swoon. My husband who detests cheese cake did not want to taste it. I caught him unawares and shoved a spoonful into his mouth. He looked at me in total amazement and took the plate from me. He kept going back for more. Can’t wait to make this for my Japanese daughter-in-law. I will definitely will make this again and often. Gemma thank you so much for a fabulous recipe
    Ruth Minsk-Whitehead

    • Gemma Stafford on January 4, 2019 at 3:28 pm

      Wow, great job! I am delighted to hear you enjoyed this so much. Next time submit a photo 😀

  48. Tharmini on December 31, 2018 at 5:38 pm

    Hi Gemma,
    Really excited to make this tomorrow. I have a gas oven. Is there any change to the temperature or cook time that I should be aware of? Thank you!!

    • Gemma Stafford on January 1, 2019 at 2:13 am


      I don’t think so as every oven is different but I would just suggest keeping an eye on it after 35 minutes.


  49. BrookeTheDietitian on December 30, 2018 at 6:05 pm

    I made this recipe exactly as written without any substitutions, omissions or additions of any kind. This cheesecake was excellent. It was perfectly fluffy, jiggly, and golden brown. My friends loved it and described it as “angel food cheesecake”. The only change I will make next time around is to wedge a spoon in the oven door instead of leaving the door cracked open about 6 inches between help slow the cooldown process. The middle came out slightly under cooked and I think a slower cooldown will be the perfect solution.

    • Gemma Stafford on December 30, 2018 at 8:39 pm

      This is one a great one! I;m so glad you gave it at try and enjoyed the result. Next time submit a photo to us 😀

  50. Cathy on December 29, 2018 at 11:51 am

    Thanks Gemma for this great recipe! I made it the first time three days ago and the center bottom was not fully cooked. The rest is fluffy and light except that center bottom. So reading your comments, I’m trying to make one today and added 3 more minutes to the 12mn baking period under 320 degrees. But I saw the top showing a crack line when the time was about 14mn so I turned off the oven and slightly opened the oven door.
    Could you explain what cracking would do to the cake, besides its look? I hope the cake will turn out ok and fully cooked this time. Thanks!

    • Gemma Stafford on January 7, 2019 at 1:19 pm

      If it cracks in the center that is usually because it’s over cooked or over heated. For the outside to be overcooked with the inside still raw that means you might have an oven that’s not baking evenly. I hope this helps, let me know how you go!

      • Catherine on January 12, 2019 at 4:43 am

        The cake turned out great, and all cooked. I used an oven mitt to keep the oven door slightly open after turning off the oven for 30mn. I think that helped keep the inner hot temperature longer to keep baking the cake. Thanks Gemma for a delicious fluffy and light cheesecake recipe!

        • Gemma Stafford on January 13, 2019 at 1:00 am

          Hi Catherine,
          That was well thought out, good job, a clear understanding of the process.
          Thank you for your input, it will be of help to other bold bakers.
          Gemma 🙂

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