Japanese Jiggly Cheesecake

This is called Japanese Jiggly Cheesecake because it actually jiggles like crazy when it comes out the oven. It's like a cross between an angel food cake and a pound cake, with a lightly sweet cheesecake flavour. In Japan, this is more widely known as a soufflé cheesecake, and has been around for decades.

I first tried it when I was a kid in Japan and I instantly fell in love with it. It does take quite a few steps to make, but it is so very worth it! I urge you to try this cake both fresh out the oven when it's fluffier and eggier in taste, just so you can chill it for a few hours and see how it drastically changes into something more velvety and sweet. It's like two different cakes.

It's pretty important for soufflé type recipes to have the exact temperature. For this reason, I use an oven thermometer on my oven rack because I don't trust my oven dial to be spot on. Also, a 9" x 3" springform pan is best for this. :)

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes

Yield: 8-10 servings



  1. Since you will be baking the cake in a steamy water bath, cover the bottom of an 8 or 9 inch springform pan with 3 large sheets of aluminum foil, locking them into each other tightly so water cannot seep in.
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  3. Coat the inside bottom and sides with a bit of cooking oil or cooking spray. Line the bottom with a circle of parchment paper. Line the sides with parchment paper a bit higher than the sides of the pan.
  4. Preheat oven to 325 F. Cut the softened cream cheese and butter into little blocks.
  5. In a medium saucepan, heat milk, cream cheese and butter over low heat.
  6. Keep stirring, and do not let the mixture come to a simmer. When smooth and silky, remove from heat and set aside to cool completely.
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  8. Using an electric or stand mixer, beat the egg whites until they are foamy.
  9. Add cream of tartar and beat on high for a couple minutes.
  10. Now start adding sugar to the egg whites very slowly while beating on high.
  11. Beat until you have stiff peaks, about 5 or 6 minutes.
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  13. Now add the cooled cream cheese mixture into the egg yolks.
  14. Whisk until completely smooth.
  15. Sift the flour into the cream cheese and yolk mixture while stirring.
  16. Sift in the corn starch next. Stir well until it's smooth.
  17. Whisk in the vanilla.
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  19. Put some water on the boil to get ready for the water bath. Take a quarter of the egg white meringue and dump it into the egg yolk mixture.
  20. Gently fold it in using under-over motions as not to pop the air bubbles in the meringue. Keep folding in the rest of the meringue until there are no more swirls.
  21. Pour the batter into the prepared pan and shake it about so it's even.
  22. Place the springform pan into the larger pan, then place in the oven. Fill up larger pan with enough boiling water to go halfway up the springform pan.
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  24. Bake at 325 F for 25 minutes. Reduce the temperature to 280 and cook it for another 55 to 60 minutes. Yours may be ready 5 to 10 minutes sooner as all ovens, batters, and pans react differently. Do a toothpick test to make sure it comes out clean.
  25. Remove cake from oven, remove from pan and peel off side parchment paper. If you like, you can sift some powdered sugar on top. The best jiggling action happens when it comes out of the oven, so give it a slap or twist the plate. It's so cute!

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January 11, 20190 found this helpful

Ha Ha

I thought it rather funny when you said to me, "Try to make it". Not to fear, Miz Toos, not only will I try, I will make it. I have new 9" springform pans, a new oven, and all the ingredients except the cream of tarter, which I will purchase.

I see this cake as very versatile, in that so many different toppings could be spread or drizzled over it, making it quite fancy. But as it is so light, it would be excellent, as is, for a late evening or night time dessert (that's when I get the munchies like there's no tomorrow).

(Now, for your eyes only. Why did you do this to me? I weigh more than I ever have, but it's all in the wrong places. At 220 lbs., it seems that 50 of those precede me when I walk.

I'll try not to eat all this cake in one sitting, but you must understand, there are no guarantees).

Thanks and keep sweet.

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January 14, 20190 found this helpful

I can't wait to see how you like it! I know you can do it. "Try to make it" hahaha that sounds so mean now that you repeat it :D Just be careful with it, it's REALLY easy to eat it all!

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January 12, 20190 found this helpful

A small slice is $5 at my local Asian market. This will save me lots of money!

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January 14, 20190 found this helpful

Yes! They are super expensive! And that one slice is usually not enough!

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January 12, 20190 found this helpful

When I lived in Japan, these were called Erection Cakes because of the way it goes from "jiggling" to firm, and the way they rise. Men would symboically eat it before lovemaking so that their erections would last. The famous Sada Abe always had some in her bedroom (lGoogle her name). In fact, her recipe is legendary.

Unfortunately, you can't just buy them in the store because those are already firm. The symbolism comes from the fact they are first soft and jiggly and then firm up. So they must be homemade. Since I was a poor cook, I had my 70 y/o neighbor make them for me. She requested that I kept tract of how good the erections were so that she can alter the recipe as needed! My many boyfriends never knew why I kept a notepad and stopwatch near my bed. After I got married, I had my mother-in-law make them.

Now that I'm widowed and back in the states, I can't find anyone to make them for me. Thanks to your recipe, I can now tell my granddaughter (an excellent 15 y/o cook) to make them. With all my partners being over 70y/o, they'll need all the help they can get! These cakes are certainly more delicious than Viagara! My granddaughter will love all the stories. Thank you!

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January 14, 20190 found this helpful

This is quite the story! Wow! I don't even know where to begin :D All I can say is I'm happy this recipe has made it to you and I hope it brings you lots of "joy" ;)

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January 12, 20190 found this helpful

I love Japanese cheesecake. They're sold at my local Asian market as "Man Love cakes" because they're supposed to increase a man's stamina in bed. I always wondered what the ingredients are but nothing I see here would do that. But they sure taste good. Seeing all the steps, I can understand why they charge $4 a slice.

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January 14, 20190 found this helpful

They are very expensive, but now we can make our own :) My trouble with them is I eat a lot of it due to 1. they're so yummy and 2. I get so proud they come out so well. *chomp* I made this?! I hope you give this a shot.. man love cake!!!!

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January 16, 20190 found this helpful

Hi Attosa,
This cake sure does look yummy, as do all your dishes.

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January 16, 20190 found this helpful

SUZ!!!! Thank you! I've missed you!

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January 16, 20190 found this helpful


You're so sweet, and I missed you too!

Good to see your yummy recipes again, and everyone's wonderful goodies and tips. :)

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January 16, 20190 found this helpful

Gosh, I did it again, I posted, but it didn't go here.

I missed you too Attosa :)

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January 24, 20190 found this helpful

:) :) :) Heart full with you back, Suz.

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January 24, 20191 found this helpful



I made the first one in the video with a smaller springform pan so it got a higher rise! The second cake is from this recipe I posted and is wider. Both jiggle, as you can see!

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