🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 181 (from laksa022)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa181.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.modernasianbaking.com\/recipes\/the-best-japanese-cheesecake-recipe","crawl_time":1775981629,"first_indexed_time":1634513950,"http_code":200,"src_unparsed":"com,modernasianbaking!www,\/recipes\/the-best-japanese-cheesecake-recipe s443","src_root_hash":"7830624276399037381","history_drop_reason":null,"meta_title":"The best Japanese Cheesecake Recipe — modern asian baking","meta_descriptions":["Make a foolproof Japanese cheesecake with this easy-to-follow recipe on modernasianbaking.com"],"attrs_boilerpipe_text":"The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu\nHi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking!\nKat Lieu’s Foolproof Japanese Cheesecake\nJapanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate\/crack\nhttps:\/\/www.youtube.com\/watch?v=QKS9Lvk2_fo\nFoolproof Japanese Cheesecake Recipe\nYield\n6-8 people\nAuthor\nKat Lieu\nPrep time\n20 Min\nCook time\n70 Min\nTotal time\n1 H & 30 M\nMake a foolproof Japanese cheesecake #withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake.\nIngredients\nEgg White Meringue (Stiff Peaks)\n5 egg whites 🥚 \n1\/4 tsp cream of tartar (or vinegar or lemon juice) \n1\/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) \nCake Batter\n5 egg yolks 🥚\n8 oz cream cheese (1 bar) \n1\/4 cup (55g) butter \n1\/2 cup (125ml) milk \n1\/4 cup (50g) fine (granulated) sugar \n2 tbsp (15g) corn starch (magic ingredient) \n1\/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)\nOptional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc...\nInstructions\nSeparate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.\nPlace the butter, cream cheese and 1\/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.\nRemove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.\nAdd the cornstarch and flour. Once again, mix well. Clumps should disappear.\nAdd milk and optionally vanilla extract or other flavors of your choice.\nMix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video)\nSet aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.)\nPre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.\nPrepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)\nOnce you achieve stiff peaks, place some beaten egg white into the batter and mix together.\nRepeat the above step two more times.\nYou don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.\nPour the well-incorporated, but not over-mixed batter into the baking pan(s).\nBake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.\nAfter 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high.\nAllow your cake to rest in the oven after baking for about 10 minutes.\nRemove from the oven. Be careful and use oven mitts as needed.\nPlace a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.\nRemove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.\nNow place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.\nPlay with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!\nNotes:\n🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.\nRecipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.\njapanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe\nDesserts\nJapanese\nCreated using The Recipes Generator\nJAPANESE CHEESECAKE TROUBLESHOOTING:\nIf your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm\/medium peaks instead of stiff peaks.\nIf your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks.\nIf your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time.\nIf you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high.\nAbout the Baker\nKat Lieu\nKat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. \nhttp:\/\/www.philandmama.com","attrs_markdown":"[0](https:\/\/www.modernasianbaking.com\/cart)\n\nGrab a copy of “108 ASIAN COOKIES!” Over 50% off\\!\n\n[Skip to Content](https:\/\/www.modernasianbaking.com\/recipes\/the-best-japanese-cheesecake-recipe#page)\n\nrecipes\n\n[all recipes](http:\/\/www.modernasianbaking.com\/recipes)\n\n[bao, bread, and buns](https:\/\/www.modernasianbaking.com\/bread-baos-and-buns)\n\n[bars, biscuits, and cookies](https:\/\/www.modernasianbaking.com\/cookies)\n\n[cakes](https:\/\/www.modernasianbaking.com\/cakes)\n\n[candy and confections](https:\/\/www.modernasianbaking.com\/candy-and-confections-1)\n\n[for the holidays](https:\/\/www.modernasianbaking.com\/for-the-holidays)\n\n[about us](https:\/\/www.modernasianbaking.com\/contact)\n\n[news](https:\/\/www.modernasianbaking.com\/news)\n\n[press](https:\/\/www.modernasianbaking.com\/press)\n\n[cookbook](https:\/\/www.modernasianbaking.com\/preorder)\n\n[merch](https:\/\/www.modernasianbaking.com\/merch)\n\n[privacy policy](https:\/\/www.modernasianbaking.com\/privacy-policy)\n\n[events](https:\/\/www.modernasianbaking.com\/events)\n\n[modern asian baking](https:\/\/www.modernasianbaking.com\/)\n\nOpen Menu Close Menu\n\nOpen Menu Close Menu\n\nrecipes\n\n[all recipes](http:\/\/www.modernasianbaking.com\/recipes)\n\n[bao, bread, and buns](https:\/\/www.modernasianbaking.com\/bread-baos-and-buns)\n\n[bars, biscuits, and cookies](https:\/\/www.modernasianbaking.com\/cookies)\n\n[cakes](https:\/\/www.modernasianbaking.com\/cakes)\n\n[candy and confections](https:\/\/www.modernasianbaking.com\/candy-and-confections-1)\n\n[for the holidays](https:\/\/www.modernasianbaking.com\/for-the-holidays)\n\n[about us](https:\/\/www.modernasianbaking.com\/contact)\n\n[news](https:\/\/www.modernasianbaking.com\/news)\n\n[press](https:\/\/www.modernasianbaking.com\/press)\n\n[cookbook](https:\/\/www.modernasianbaking.com\/preorder)\n\n[merch](https:\/\/www.modernasianbaking.com\/merch)\n\n[privacy policy](https:\/\/www.modernasianbaking.com\/privacy-policy)\n\n[events](https:\/\/www.modernasianbaking.com\/events)\n\n[modern asian baking](https:\/\/www.modernasianbaking.com\/)\n\n[Folder: recipes](https:\/\/www.modernasianbaking.com\/recipes-folder)\n\n[about us](https:\/\/www.modernasianbaking.com\/contact)\n\n[news](https:\/\/www.modernasianbaking.com\/news)\n\n[press](https:\/\/www.modernasianbaking.com\/press)\n\n[cookbook](https:\/\/www.modernasianbaking.com\/preorder)\n\n[merch](https:\/\/www.modernasianbaking.com\/merch)\n\n[privacy policy](https:\/\/www.modernasianbaking.com\/privacy-policy)\n\n[events](https:\/\/www.modernasianbaking.com\/events)\n\n[Back](https:\/\/www.modernasianbaking.com\/)\n\n[all recipes](http:\/\/www.modernasianbaking.com\/recipes)\n\n[bao, bread, and buns](https:\/\/www.modernasianbaking.com\/bread-baos-and-buns)\n\n[bars, biscuits, and cookies](https:\/\/www.modernasianbaking.com\/cookies)\n\n[cakes](https:\/\/www.modernasianbaking.com\/cakes)\n\n[candy and confections](https:\/\/www.modernasianbaking.com\/candy-and-confections-1)\n\n[for the holidays](https:\/\/www.modernasianbaking.com\/for-the-holidays)\n\n# The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu\n[Cakes](https:\/\/www.modernasianbaking.com\/recipes\/category\/Cakes)\n\nOct 11\n\nWritten By [Kat Lieu](https:\/\/www.modernasianbaking.com\/recipes?author=5453907ce4b08b296c4362b2)\n\n[JUMP TO RECIPE](https:\/\/www.modernasianbaking.com\/recipes\/the-best-japanese-cheesecake-recipe\/#recipejump)\n\nHi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking\\!\n\n![japanese cheesecake topped with powdered sugar sitting on black plate](https:\/\/images.squarespace-cdn.com\/content\/v1\/614a009b2cb9af680ff625f7\/1633976217209-5BR28497YSLNVM56E7D6\/Japanese+Cheesecake+-+1.jpeg)\n\nKat Lieu’s Foolproof Japanese Cheesecake\n***\n[![](https:\/\/m.media-amazon.com\/images\/I\/51d04np9pTL._SL500_.jpg)](https:\/\/www.amazon.com\/dp\/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1)\n\n[108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen](https:\/\/www.amazon.com\/dp\/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1)\n\nBy Lieu, Kat\n\n[Buy on Amazon](https:\/\/www.amazon.com\/dp\/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1)\n\n[Preorder my latest cookbook, 108 Asian Cookies today, to receive a year-long premium subscription to my substack, worth \\$50 and a year long of bonus recipes\\!](https:\/\/www.modernasianbaking.com\/preorder)\n***\n![Foolproof Japanese Cheesecake Recipe](https:\/\/images.squarespace-cdn.com\/content\/v1\/536bc856e4b06d13b2b98543\/1587421735360-BNDYDAKC29OQQWO9S77F\/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng\/IMG_2098.jpeg?format=1500w)\n\nJapanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate\/crackhttps:\/\/www.youtube.com\/watch?v=QKS9Lvk2\\_fo\n\nPrint\n\nWith Image\n\nWithout Image\n### Foolproof Japanese Cheesecake Recipe\nYield\n\n6-8 people\n\nAuthor\n\nKat Lieu\n\nPrep time\n\n20 Min\n\nCook time\n\n70 Min\n\nTotal time\n\n1 H & 30 M\n\nMake a foolproof Japanese cheesecake \\#withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake.\n\n### Ingredients US Metric\nEgg White Meringue (Stiff Peaks)\n\n- 5 egg whites 🥚\n- 1\/4 tsp cream of tartar (or vinegar or lemon juice)\n- 1\/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar)\n\nCake Batter\n\n- 5 egg yolks 🥚\n- 8 oz cream cheese (1 bar)\n- 1\/4 cup (55g) butter\n- 1\/2 cup (125ml) milk\n- 1\/4 cup (50g) fine (granulated) sugar\n- 2 tbsp (15g) corn starch (magic ingredient)\n- 1\/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)\n- Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc...\n\n### Instructions\n1. Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.\n2. Place the butter, cream cheese and 1\/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.\n3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.\n4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear.\n5. Add milk and optionally vanilla extract or other flavors of your choice.\n6. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video)\n7. Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.)\n8. Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.\n9. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)\n10. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.\n11. Repeat the above step two more times.\n12. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.\n13. Pour the well-incorporated, but not over-mixed batter into the baking pan(s).\n14. Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.\n15. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high.\n16. Allow your cake to rest in the oven after baking for about 10 minutes.\n17. Remove from the oven. Be careful and use oven mitts as needed.\n18. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.\n19. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.\n20. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.\n21. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though\\!\n\n### Notes:\n🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.\n\n### Recommended Products:\n[![](https:\/\/images-na.ssl-images-amazon.com\/images\/I\/81HipuvHjBL.jpg)](https:\/\/www.amazon.com\/Modern-Asian-Baking-Home-Essential\/dp\/0760374287\/ref=sr_1_1?dchild=1&keywords=modern%20asian%20baking%20at%20home&qid=1635278719&qsid=134-3844363-3519316&sr=8-1&sres=0760374287%2C1635862949%2CB078X12B3V%2C1400054346%2CB07H7YSYXM%2CB01ACUA8HC%2CB08CDWGSDY%2CB00HEXQGFE%2C0471450952%2CB081X8YB7Q%2C1801726345%2C1692375679%2CB08BNDJFBY%2CB07MK2P53L%2CB000ZUAFL4%2CB07N8HFW6D&srpt=ABIS_BOOK)[Modern Asian Baking at Home Cookbook](https:\/\/www.amazon.com\/Modern-Asian-Baking-Home-Essential\/dp\/0760374287\/ref=sr_1_1?dchild=1&keywords=modern%20asian%20baking%20at%20home&qid=1635278719&qsid=134-3844363-3519316&sr=8-1&sres=0760374287%2C1635862949%2CB078X12B3V%2C1400054346%2CB07H7YSYXM%2CB01ACUA8HC%2CB08CDWGSDY%2CB00HEXQGFE%2C0471450952%2CB081X8YB7Q%2C1801726345%2C1692375679%2CB08BNDJFBY%2CB07MK2P53L%2CB000ZUAFL4%2CB07N8HFW6D&srpt=ABIS_BOOK)\n\n### Similar Recipes\n[![](https:\/\/images.squarespace-cdn.com\/content\/v1\/536bc856e4b06d13b2b98543\/1589528209454-978FSD8EOQAOD8IGN88Z\/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng\/IMG_2977.jpeg?format=1500w)Black Sesame Japanese Cheesecake Recipe](https:\/\/www.philandmama.com\/adventures\/2020\/5\/15\/black-sesame-japanese-cheesecake-recipe-make-a-fragrant-black-sesame-cotton-cheesecake-withme)\n\n[![](https:\/\/images.squarespace-cdn.com\/content\/v1\/536bc856e4b06d13b2b98543\/1588742844081-041CPEKSXHTPY6Q49CXR\/ke17ZwdGBToddI8pDm48kLkXF2pIyv_F2eUT9F60jBl7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0iyqMbMesKd95J-X4EagrgU9L3Sa3U8cogeb0tjXbfawd0urKshkc5MgdBeJmALQKw\/image-asset.jpeg?format=1500w)Dalgona coffee Japanese Cheesecake](https:\/\/www.philandmama.com\/adventures\/2020\/5\/6\/dalgona-coffee-japanese-cotton-cheesecake-recipe-make-a-bouncy-japanese-cheesecake-using-dalgona-coffee)\n\n[![](https:\/\/images.squarespace-cdn.com\/content\/v1\/536bc856e4b06d13b2b98543\/1588569094834-OUIUOTNVQVG15WVASCUI\/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng\/matchacheesecake.jpeg?format=1500w)Matcha Japanese Cheesecake Recipe](http:\/\/www.philandmama.com\/adventures\/2020\/4\/29\/matcha-japanese-cotton-cheesecake-recipe-make-a-bouncy-jiggly-green-tea-souffl-cheesecake)\n\n<https:\/\/www.philandmama.com\/adventures\/2020\/4\/20\/foolproof-japanese-souffle-cheesecake-recipe-make-a-jiggly-japanese-cheesecake-that-doesnt-flatten-or-crack>\n\nRecipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.\n\njapanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe\n\nDesserts\n\nJapanese\n\n##### Did you make this recipe?\nTag [@subtleasian.baking](https:\/\/www.instagram.com\/subtleasian.baking) on instagram and hashtag it \\#japanesecheesecake\n\nCreated using The Recipes Generator\n\n#### JAPANESE CHEESECAKE TROUBLESHOOTING:\n- If your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm\/medium peaks instead of stiff peaks.\n- If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks.\n- If your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time.\n- If you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high.\n\n![0D78FC96-BD5C-4401-B908-3DD65E282673.JPG](https:\/\/images.squarespace-cdn.com\/content\/v1\/614a009b2cb9af680ff625f7\/1633539473973-L8RZC2RTGQAXS987G81I\/0D78FC96-BD5C-4401-B908-3DD65E282673.JPG)\n\n**About the Baker**\n\nKat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of [Modern Asian Baking at Home.](https:\/\/www.modernasianbaking.com\/preorder) Currently, Kat is a full-time author and recipe developer. [Follow her on instagram](https:\/\/www.instagram.com\/subtleasian.baking) and check out her blog [Phil and Mama](https:\/\/www.philandmama.com\/).\n\n[japanese cheesecake](https:\/\/www.modernasianbaking.com\/recipes\/tag\/japanese+cheesecake)[how to bake a japanese cheesecake](https:\/\/www.modernasianbaking.com\/recipes\/tag\/how+to+bake+a+japanese+cheesecake)[foolproof japanese cheesecake](https:\/\/www.modernasianbaking.com\/recipes\/tag\/foolproof+japanese+cheesecake)[best japanese cheesecake recipe](https:\/\/www.modernasianbaking.com\/recipes\/tag\/best+japanese+cheesecake+recipe)\n\n[![]() Kat Lieu](https:\/\/www.modernasianbaking.com\/recipes?author=5453907ce4b08b296c4362b2)\n\nKat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama.\n\n<http:\/\/www.philandmama.com>\n\n[Previous Previous A Matcha Lover's Dream: No-Bake, Intensely Matcha Marquis](https:\/\/www.modernasianbaking.com\/recipes\/matcha-marquis)\n\n[Next Next The Perfect Bite: Chewy Sesame Candy Recipe(Kẹo Mè Xửng)](https:\/\/www.modernasianbaking.com\/recipes\/chewy-sesame-candy-ko-m-xng-hu)\n\n#### a site by Subtle Asian Baking and Kat Lieu read about [our mission and vision](https:\/\/www.modernasianbaking.com\/contact\/#mission) help add to the world of Asian baking and [submit a recipe today](https:\/\/www.modernasianbaking.com\/submit-a-recipe)\nmodernasianbaking.com and [Modern Asian Baking at Home](https:\/\/www.modernasianbaking.com\/preorder) © Kat Lieu and Subtle Asian Baking, 2025. All rights reserved. Kat Lieu is a Doctor of Physical Therapy and a Certified Lymphedema Therapist. She has a doctorate and master's degree in Physical Therapy and a Bachelor's Degree in Health Science. She has completed an 8-week certificate course with Harvard University: Health and Wellness: Designing a Sustainable Nutrition Plan. Lieu is the 2024 IACP Toni Tipton-Martin winner and 3-time cookbook author.\n\n**Disclosure:** As an Amazon Associate, we may earn from qualifying purchases.\n\n![](https:\/\/images.squarespace-cdn.com\/content\/v1\/614a009b2cb9af680ff625f7\/cbe7200c-94f1-4413-bc46-d78b62d4bb97\/sertify_smallbiz_250_x_250.jpg)","attrs_readable_markdown":"The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu\n\nHi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking\\!\n\n![japanese cheesecake topped with powdered sugar sitting on black plate](https:\/\/images.squarespace-cdn.com\/content\/v1\/614a009b2cb9af680ff625f7\/1633976217209-5BR28497YSLNVM56E7D6\/Japanese+Cheesecake+-+1.jpeg)\n\nKat Lieu’s Foolproof Japanese Cheesecake\n\n[![](https:\/\/m.media-amazon.com\/images\/I\/51d04np9pTL._SL500_.jpg)](https:\/\/www.amazon.com\/dp\/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1)\n\n![Foolproof Japanese Cheesecake Recipe](https:\/\/images.squarespace-cdn.com\/content\/v1\/536bc856e4b06d13b2b98543\/1587421735360-BNDYDAKC29OQQWO9S77F\/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng\/IMG_2098.jpeg?format=1500w)\n\nJapanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate\/crackhttps:\/\/www.youtube.com\/watch?v=QKS9Lvk2\\_fo\n\n### Foolproof Japanese Cheesecake Recipe\nYield\n\n6-8 people\n\nAuthor\n\nKat Lieu\n\nPrep time\n\n20 Min\n\nCook time\n\n70 Min\n\nTotal time\n\n1 H & 30 M\n\nMake a foolproof Japanese cheesecake \\#withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake.\n\n### Ingredients\nEgg White Meringue (Stiff Peaks)\n\n- 5 egg whites 🥚\n- 1\/4 tsp cream of tartar (or vinegar or lemon juice)\n- 1\/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar)\n\nCake Batter\n\n- 5 egg yolks 🥚\n- 8 oz cream cheese (1 bar)\n- 1\/4 cup (55g) butter\n- 1\/2 cup (125ml) milk\n- 1\/4 cup (50g) fine (granulated) sugar\n- 2 tbsp (15g) corn starch (magic ingredient)\n- 1\/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)\n- Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc...\n\n### Instructions\n1. Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.\n2. Place the butter, cream cheese and 1\/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.\n3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.\n4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear.\n5. Add milk and optionally vanilla extract or other flavors of your choice.\n6. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video)\n7. Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.)\n8. Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.\n9. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)\n10. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.\n11. Repeat the above step two more times.\n12. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.\n13. Pour the well-incorporated, but not over-mixed batter into the baking pan(s).\n14. Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.\n15. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high.\n16. Allow your cake to rest in the oven after baking for about 10 minutes.\n17. Remove from the oven. Be careful and use oven mitts as needed.\n18. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.\n19. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.\n20. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.\n21. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though\\!\n\n### Notes:\n🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.\n\nRecipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.\n\njapanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe\n\nDesserts\n\nJapanese\n\nCreated using The Recipes Generator\n\n#### JAPANESE CHEESECAKE TROUBLESHOOTING:\n- If your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm\/medium peaks instead of stiff peaks.\n- If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks.\n- If your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time.\n- If you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high.\n\n![0D78FC96-BD5C-4401-B908-3DD65E282673.JPG](https:\/\/images.squarespace-cdn.com\/content\/v1\/614a009b2cb9af680ff625f7\/1633539473973-L8RZC2RTGQAXS987G81I\/0D78FC96-BD5C-4401-B908-3DD65E282673.JPG)\n\n**About the Baker**\n\n[![](https:\/\/images.squarespace-cdn.com\/content\/v2\/namespaces\/memberAccountAvatars\/libraries\/5453907ce4b08b296c4362b2\/f01f599b376b4e9588e6a4b3416ac5ba\/f01f599b376b4e9588e6a4b3416ac5ba.jpeg?format=300w) Kat Lieu](https:\/\/www.modernasianbaking.com\/recipes?author=5453907ce4b08b296c4362b2)\n\nKat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama.\n\n[http:\/\/www.philandmama.com](http:\/\/www.philandmama.com\/)","meta_canonical":null}

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Boilerpipe Text	The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu Hi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking! Kat Lieu’s Foolproof Japanese Cheesecake Japanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate/crack https://www.youtube.com/watch?v=QKS9Lvk2_fo Foolproof Japanese Cheesecake Recipe Yield 6-8 people Author Kat Lieu Prep time 20 Min Cook time 70 Min Total time 1 H & 30 M Make a foolproof Japanese cheesecake #withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake. Ingredients Egg White Meringue (Stiff Peaks) 5 egg whites 🥚 1/4 tsp cream of tartar (or vinegar or lemon juice) 1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) Cake Batter 5 egg yolks 🥚 8 oz cream cheese (1 bar) 1/4 cup (55g) butter 1/2 cup (125ml) milk 1/4 cup (50g) fine (granulated) sugar 2 tbsp (15g) corn starch (magic ingredient) 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional) Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc... Instructions Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl. Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently. Add the cornstarch and flour. Once again, mix well. Clumps should disappear. Add milk and optionally vanilla extract or other flavors of your choice. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video) Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.) Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.) Once you achieve stiff peaks, place some beaten egg white into the batter and mix together. Repeat the above step two more times. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom. Pour the well-incorporated, but not over-mixed batter into the baking pan(s). Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high. Allow your cake to rest in the oven after baking for about 10 minutes. Remove from the oven. Be careful and use oven mitts as needed. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though! Notes: 🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake. Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com. japanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe Desserts Japanese Created using The Recipes Generator JAPANESE CHEESECAKE TROUBLESHOOTING: If your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm/medium peaks instead of stiff peaks. If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks. If your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time. If you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high. About the Baker Kat Lieu Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. http://www.philandmama.com
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After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking\! ![japanese cheesecake topped with powdered sugar sitting on black plate](https://images.squarespace-cdn.com/content/v1/614a009b2cb9af680ff625f7/1633976217209-5BR28497YSLNVM56E7D6/Japanese+Cheesecake+-+1.jpeg) Kat Lieu’s Foolproof Japanese Cheesecake * [![](https://m.media-amazon.com/images/I/51d04np9pTL._SL500_.jpg)](https://www.amazon.com/dp/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1) [108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen](https://www.amazon.com/dp/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1) By Lieu, Kat [Buy on Amazon](https://www.amazon.com/dp/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1) [Preorder my latest cookbook, 108 Asian Cookies today, to receive a year-long premium subscription to my substack, worth \$50 and a year long of bonus recipes\!](https://www.modernasianbaking.com/preorder) * ![Foolproof Japanese Cheesecake Recipe](https://images.squarespace-cdn.com/content/v1/536bc856e4b06d13b2b98543/1587421735360-BNDYDAKC29OQQWO9S77F/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng/IMG_2098.jpeg?format=1500w) Japanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate/crackhttps://www.youtube.com/watch?v=QKS9Lvk2\_fo Print With Image Without Image ### Foolproof Japanese Cheesecake Recipe Yield 6-8 people Author Kat Lieu Prep time 20 Min Cook time 70 Min Total time 1 H & 30 M Make a foolproof Japanese cheesecake \#withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake. ### Ingredients US Metric Egg White Meringue (Stiff Peaks) - 5 egg whites 🥚 - 1/4 tsp cream of tartar (or vinegar or lemon juice) - 1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) Cake Batter - 5 egg yolks 🥚 - 8 oz cream cheese (1 bar) - 1/4 cup (55g) butter - 1/2 cup (125ml) milk - 1/4 cup (50g) fine (granulated) sugar - 2 tbsp (15g) corn starch (magic ingredient) - 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional) - Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc... ### Instructions 1. Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl. 2. Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. 3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently. 4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear. 5. Add milk and optionally vanilla extract or other flavors of your choice. 6. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video) 7. Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.) 8. Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven. 9. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.) 10. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together. 11. Repeat the above step two more times. 12. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom. 13. Pour the well-incorporated, but not over-mixed batter into the baking pan(s). 14. Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees. 15. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high. 16. Allow your cake to rest in the oven after baking for about 10 minutes. 17. Remove from the oven. Be careful and use oven mitts as needed. 18. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out. 19. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. 20. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. 21. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though\! ### Notes: 🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake. ### Recommended Products: [![](https://images-na.ssl-images-amazon.com/images/I/81HipuvHjBL.jpg)](https://www.amazon.com/Modern-Asian-Baking-Home-Essential/dp/0760374287/ref=sr_1_1?dchild=1&keywords=modern%20asian%20baking%20at%20home&qid=1635278719&qsid=134-3844363-3519316&sr=8-1&sres=0760374287%2C1635862949%2CB078X12B3V%2C1400054346%2CB07H7YSYXM%2CB01ACUA8HC%2CB08CDWGSDY%2CB00HEXQGFE%2C0471450952%2CB081X8YB7Q%2C1801726345%2C1692375679%2CB08BNDJFBY%2CB07MK2P53L%2CB000ZUAFL4%2CB07N8HFW6D&srpt=ABIS_BOOK)[Modern Asian Baking at Home Cookbook](https://www.amazon.com/Modern-Asian-Baking-Home-Essential/dp/0760374287/ref=sr_1_1?dchild=1&keywords=modern%20asian%20baking%20at%20home&qid=1635278719&qsid=134-3844363-3519316&sr=8-1&sres=0760374287%2C1635862949%2CB078X12B3V%2C1400054346%2CB07H7YSYXM%2CB01ACUA8HC%2CB08CDWGSDY%2CB00HEXQGFE%2C0471450952%2CB081X8YB7Q%2C1801726345%2C1692375679%2CB08BNDJFBY%2CB07MK2P53L%2CB000ZUAFL4%2CB07N8HFW6D&srpt=ABIS_BOOK) ### Similar Recipes [![](https://images.squarespace-cdn.com/content/v1/536bc856e4b06d13b2b98543/1589528209454-978FSD8EOQAOD8IGN88Z/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng/IMG_2977.jpeg?format=1500w)Black Sesame Japanese Cheesecake Recipe](https://www.philandmama.com/adventures/2020/5/15/black-sesame-japanese-cheesecake-recipe-make-a-fragrant-black-sesame-cotton-cheesecake-withme) [![](https://images.squarespace-cdn.com/content/v1/536bc856e4b06d13b2b98543/1588742844081-041CPEKSXHTPY6Q49CXR/ke17ZwdGBToddI8pDm48kLkXF2pIyv_F2eUT9F60jBl7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0iyqMbMesKd95J-X4EagrgU9L3Sa3U8cogeb0tjXbfawd0urKshkc5MgdBeJmALQKw/image-asset.jpeg?format=1500w)Dalgona coffee Japanese Cheesecake](https://www.philandmama.com/adventures/2020/5/6/dalgona-coffee-japanese-cotton-cheesecake-recipe-make-a-bouncy-japanese-cheesecake-using-dalgona-coffee) [![](https://images.squarespace-cdn.com/content/v1/536bc856e4b06d13b2b98543/1588569094834-OUIUOTNVQVG15WVASCUI/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng/matchacheesecake.jpeg?format=1500w)Matcha Japanese Cheesecake Recipe](http://www.philandmama.com/adventures/2020/4/29/matcha-japanese-cotton-cheesecake-recipe-make-a-bouncy-jiggly-green-tea-souffl-cheesecake) <https://www.philandmama.com/adventures/2020/4/20/foolproof-japanese-souffle-cheesecake-recipe-make-a-jiggly-japanese-cheesecake-that-doesnt-flatten-or-crack> Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com. japanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe Desserts Japanese ##### Did you make this recipe? Tag [@subtleasian.baking](https://www.instagram.com/subtleasian.baking) on instagram and hashtag it \#japanesecheesecake Created using The Recipes Generator #### JAPANESE CHEESECAKE TROUBLESHOOTING: - If your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm/medium peaks instead of stiff peaks. - If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks. - If your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time. - If you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high. ![0D78FC96-BD5C-4401-B908-3DD65E282673.JPG](https://images.squarespace-cdn.com/content/v1/614a009b2cb9af680ff625f7/1633539473973-L8RZC2RTGQAXS987G81I/0D78FC96-BD5C-4401-B908-3DD65E282673.JPG) About the Baker Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of [Modern Asian Baking at Home.](https://www.modernasianbaking.com/preorder) Currently, Kat is a full-time author and recipe developer. [Follow her on instagram](https://www.instagram.com/subtleasian.baking) and check out her blog [Phil and Mama](https://www.philandmama.com/). 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All rights reserved. Kat Lieu is a Doctor of Physical Therapy and a Certified Lymphedema Therapist. She has a doctorate and master's degree in Physical Therapy and a Bachelor's Degree in Health Science. She has completed an 8-week certificate course with Harvard University: Health and Wellness: Designing a Sustainable Nutrition Plan. Lieu is the 2024 IACP Toni Tipton-Martin winner and 3-time cookbook author. Disclosure: As an Amazon Associate, we may earn from qualifying purchases. ![](https://images.squarespace-cdn.com/content/v1/614a009b2cb9af680ff625f7/cbe7200c-94f1-4413-bc46-d78b62d4bb97/sertify_smallbiz_250_x_250.jpg)
Readable Markdown	The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu Hi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking\! ![japanese cheesecake topped with powdered sugar sitting on black plate](https://images.squarespace-cdn.com/content/v1/614a009b2cb9af680ff625f7/1633976217209-5BR28497YSLNVM56E7D6/Japanese+Cheesecake+-+1.jpeg) Kat Lieu’s Foolproof Japanese Cheesecake [![](https://m.media-amazon.com/images/I/51d04np9pTL._SL500_.jpg)](https://www.amazon.com/dp/0316579165?tag=phbaanma0a-20&linkCode=osi&th=1&psc=1) ![Foolproof Japanese Cheesecake Recipe](https://images.squarespace-cdn.com/content/v1/536bc856e4b06d13b2b98543/1587421735360-BNDYDAKC29OQQWO9S77F/ke17ZwdGBToddI8pDm48kDHPSfPanjkWqhH6pl6g5ph7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0mwONMR1ELp49Lyc52iWr5dNb1QJw9casjKdtTg1_-y4jz4ptJBmI9gQmbjSQnNGng/IMG_2098.jpeg?format=1500w) Japanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate/crackhttps://www.youtube.com/watch?v=QKS9Lvk2\_fo ### Foolproof Japanese Cheesecake Recipe Yield 6-8 people Author Kat Lieu Prep time 20 Min Cook time 70 Min Total time 1 H & 30 M Make a foolproof Japanese cheesecake \#withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake. ### Ingredients Egg White Meringue (Stiff Peaks) - 5 egg whites 🥚 - 1/4 tsp cream of tartar (or vinegar or lemon juice) - 1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) Cake Batter - 5 egg yolks 🥚 - 8 oz cream cheese (1 bar) - 1/4 cup (55g) butter - 1/2 cup (125ml) milk - 1/4 cup (50g) fine (granulated) sugar - 2 tbsp (15g) corn starch (magic ingredient) - 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional) - Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc... ### Instructions 1. Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl. 2. Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. 3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently. 4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear. 5. Add milk and optionally vanilla extract or other flavors of your choice. 6. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video) 7. Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.) 8. Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven. 9. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.) 10. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together. 11. Repeat the above step two more times. 12. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom. 13. Pour the well-incorporated, but not over-mixed batter into the baking pan(s). 14. Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees. 15. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high. 16. Allow your cake to rest in the oven after baking for about 10 minutes. 17. Remove from the oven. Be careful and use oven mitts as needed. 18. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out. 19. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. 20. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. 21. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though\! ### Notes: 🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake. Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com. japanese cheesecake, jiggly cheesecake, foolproof japanese cheesecake, bouncy japanese cheesecake recipe Desserts Japanese Created using The Recipes Generator #### JAPANESE CHEESECAKE TROUBLESHOOTING: - If your cake does crack, the heat may have been too high. Just decorate over the crack. It’s okay, baking does not have to be perfect! Your cake will still taste good! I am always afraid of a deflating cake, so I rather it crack than deflate. You could also try to beat the meringue to firm/medium peaks instead of stiff peaks. - If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks. - If your cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. The final batter needs to be thick like milkshake and well-incorporated at the same time. - If you don’t get a brown top, again the temperature may have been too low. You can be clever and broil the top of your cake for a brown, creme brûlée effect! Also, make sure your cake is baking mid-rack in the oven, and that the parchment paper you use to line the rim of your cake pan is not too high. ![0D78FC96-BD5C-4401-B908-3DD65E282673.JPG](https://images.squarespace-cdn.com/content/v1/614a009b2cb9af680ff625f7/1633539473973-L8RZC2RTGQAXS987G81I/0D78FC96-BD5C-4401-B908-3DD65E282673.JPG) About the Baker [![](https://images.squarespace-cdn.com/content/v2/namespaces/memberAccountAvatars/libraries/5453907ce4b08b296c4362b2/f01f599b376b4e9588e6a4b3416ac5ba/f01f599b376b4e9588e6a4b3416ac5ba.jpeg?format=300w) Kat Lieu](https://www.modernasianbaking.com/recipes?author=5453907ce4b08b296c4362b2) Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. [http://www.philandmama.com](http://www.philandmama.com/)
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