If you’ve ever watched a video of a cake that jiggles like a cloud and melts like cotton candy, you’ve already fallen in love with Jiggly Japanese Cheesecake, also known as cotton cheesecake or soufflé cheesecake. This airy, delicate dessert has taken the internet by storm—and for good reason. Unlike dense New York-style cheesecake, this version is soft, light, and gently sweet, with a texture somewhere between a sponge cake and a creamy custard.

In this complete guide, you’ll learn how to make the perfect jiggly Japanese cheesecake at home, including expert tips, baking secrets, and troubleshooting advice to achieve that iconic wobble. Whether you’re baking for a special occasion, afternoon tea, or simply to impress your family, this fluffy Japanese cake is guaranteed to wow.

What Makes Japanese Cheesecake Different?

Traditional American cheesecake is rich and heavy, often baked with a graham cracker crust and dense cream cheese filling. In contrast, Japanese cheesecake is:

Much lighter in texture
Less sweet
Baked using a water bath (bain-marie)
Leavened with whipped egg whites

The magic lies in folding fluffy meringue into a smooth cream cheese batter. This creates tiny air bubbles that expand during baking, giving the cake its signature bounce and cloud-like crumb.

Ingredients

8 oz (225g) cream cheese, softened
3 tablespoons unsalted butter
1/3 cup (80 ml) whole milk
1/2 cup (100g) granulated sugar (divided)
4 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup (60g) cake flour
1 tablespoon cornstarch
1/4 teaspoon salt
Powdered sugar (for dusting, optional)

Instructions

Preheat the Oven
Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with foil to prevent water from leaking in during the water bath.
Prepare the Cream Cheese Base
In a heatproof bowl, combine cream cheese, butter, and milk. Place over a double boiler and stir gently until smooth and fully melted. Remove from heat and let cool slightly.
Add Egg Yolks and Flavorings
Whisk in the egg yolks, half of the sugar, vanilla extract, and lemon juice until smooth and silky.
Sift Dry Ingredients
Sift cake flour, cornstarch, and salt into the batter. Mix gently until fully incorporated and smooth. Avoid overmixing.
Make the Meringue
In a clean mixing bowl, beat egg whites until foamy. Gradually add the remaining sugar and continue beating until soft peaks form. The meringue should be glossy but not stiff.
Fold Gently
Fold one-third of the meringue into the batter to lighten it. Then gently fold in the remaining meringue in two additions. Use slow, sweeping motions to preserve air.
Prepare Water Bath
Pour the batter into the prepared cake pan. Tap gently to release large air bubbles. Place the cake pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the cake pan.
Bake
Bake for 60 minutes. Then lower the temperature to 300°F (150°C) and bake for another 15–20 minutes, until the top is golden and the center slightly jiggles.
Cool Gradually
Turn off the oven and leave the door slightly open for 15 minutes. Remove the cake and cool completely before removing from the pan.
Serve
Dust with powdered sugar and slice with a warm knife for clean edges.

Pro Tips for the Perfect Jiggly Cheesecake

1. Room Temperature Ingredients

Ensure cream cheese and eggs are at room temperature. This prevents lumps and creates a smoother batter.

2. Don’t Overbeat the Meringue

Stiff peaks can cause cracks. Aim for soft, glossy peaks that gently fold into the batter.

3. Use a Water Bath

The steam prevents cracking and keeps the texture moist and tender.

4. Cool Slowly

Sudden temperature changes can cause the cake to shrink dramatically.

Why Is My Japanese Cheesecake Not Jiggly?

If your cake doesn’t wobble properly, here are common reasons:

Overmixed batter (lost air)
Overbaked cake
Meringue beaten too stiff
Skipped water bath

The perfect soufflé cheesecake should gently bounce in the center while remaining set around the edges.

Flavor Variations

While classic vanilla-lemon flavor is traditional, you can customize your cotton cheesecake recipe:

Matcha Japanese Cheesecake – Add 1 tablespoon matcha powder.
Chocolate Version – Replace 2 tablespoons flour with cocoa powder.
Citrus Twist – Add orange zest for brightness.
Berry Swirl – Swirl raspberry puree into the batter before baking.

Serving Suggestions

This fluffy Japanese cake pairs beautifully with:

Fresh strawberries or blueberries
Light whipped cream
Honey drizzle
Green tea or jasmine tea
Coffee for contrast

Because it’s not overly sweet, it makes a wonderful afternoon dessert or elegant brunch centerpiece.

Cultural Background

Japanese cheesecake became popular in Japan in the 1960s, inspired by European cheesecakes but adapted to Japanese tastes, which often favor lighter and less sugary desserts. Over time, bakeries perfected the airy texture, leading to the viral “jiggly cake” phenomenon seen worldwide today.

It represents a fusion of Western baking techniques and Japanese culinary refinement—simple, delicate, and beautifully balanced.

Storage Tips

Store in refrigerator for up to 3 days.
Keep in airtight container to prevent drying.
Let sit at room temperature for 15 minutes before serving.

You can also freeze slices for up to 1 month.

Nutritional Overview (Per Slice)

This cheesecake is lighter than traditional versions, making it a satisfying yet balanced treat. It’s lower in sugar and fat compared to dense cheesecake varieties.

Final Thoughts

Making Jiggly Japanese Cheesecake (Cotton Cheesecake) at home may seem intimidating, but with patience and the right technique, you’ll achieve bakery-level results. Its cloud-like softness, delicate sweetness, and iconic wobble make it one of the most charming desserts you can bake.

Once you master this Japanese cheesecake recipe, you’ll understand why the world can’t stop watching it jiggle.