The prospect of a good homemade cheesecake is always synonymous with partying and celebration at home, a favorite in practically any of its formats and varieties. And to make the staff even happier (this one who writes included), the latest and happy discovery has been the acclaimed Japanese cheesecake , cotton cheesecake (in English) or Japanese soufflé (as it is precisely known in Japan).

With such progress I am sure that you will be able to get an idea of ​​what awaits you. As its many names suggest, this captivating version of cheesecake offers everything you love in a good cheesecake —its unmistakable flavor and creaminess as always— , but with a softness and lightness beyond what is humanly imaginable, a Unparalleled texture that caresses you from the first bite.

Unlike the popular American cheesecake (with New York cheesecake being one of the most highly regarded versions), Japanese cheesecake is made with a smaller proportion of cream cheese, yet its presence remains unmistakable. Its main characteristic, however, is the incorporation of the separately beaten egg whites in a light meringue, which gives it that extra fluffiness, softness and delicacy that will hardly go unnoticed. The amount of sugar used is also significantly reduced compared to the first, but I assure you that not a single gram is missed. On the other hand, in this case we will not see any crunchy biscuit base either. To enjoy a perfect Japanese cheesecake , we will also have to bake it in a bain-marie . As you can already anticipate, a real delight.

Le Creuset ceramic stand , Le Creuset jam jar and Laura Ashley porcelain plates .

As with cheesecakes in use, its passage through the oven continues to defy the fearsome appearance of cracks or that the center ends up sinking during or after the baking process. The most important thing here, in addition to mixing the ingredients correctly, is to arm ourselves with a little patience (yes, I know, that is perhaps the most difficult part) and let it cool down very gradually. Even so, if we follow the process with care, there will be no Japanese cheesecake that can resist us, especially if we have quality utensils that are as reliable as the "PushPan" mold, removable, super non-stick and, above all, leak-proof. that I used for this recipe. Shall we go with her then? Don't forget to have all the ingredients ready before you start!

Shaky Pie Recipe

Kitchen Craft glass pitcher , Kitchen Craft cooking thermometer , Nomu vanilla extract , Laura Ashley porcelain bowls , Kitchen Craft measuring spoons , KitchenAid Artisan food processor , Zester Premium Microplane grater , Mediterranean glass bowls , WMF wire whisk , spatula spoon Le Creuset , Le Creuset ceramic spoon rest , detachable PushPan tall nonstick pan, Demi Le Creuset teapot and round ceramic mold Emile Henry

Ingredients (for 8-10 people)

All ingredients must be at room temperature, unless otherwise indicated.

  • 6 eggs (L)
  • 65g of pastry flour
  • 20gr of fine corn flour or corn starch (Maizena type)
  • 100ml of whole milk
  • 60g unsalted butter
  • 250gr of cream cheese (Philadelphia type)
  • 60 + 60gr of superfine sugar
  • 15ml (1 tablespoon) lemon juice
  • 2 teaspoons lemon zest, very fine (yellow part only)
  • ¼ teaspoon salt
  • 1 teaspoon of pure Madagascar vanilla extract
  • ¼ teaspoon cream of tartar (optional)

*1 tablespoon= 15ml / 1 teaspoon = 5ml*

How to prepare the shaking cake

Mediterranean glass bowls , spoon and spatula Le Creuset spoon rest , Laura Ashley kitchen apron , Laura Ashley kitchen towel and KitchenAid Artisan food processor


  1. Preheat the oven (electric and airless) to 160°C and place the oven rack in the lower position.
  2. Grease the inside of a round non-stick mold with a removable base of 20 cm in diameter and at least 8.5 cm in height like this "Push Pan" , cover the base with parchment paper so that it fits perfectly to its diameter and grease again on paper. We booked.
  3. For this recipe we will need the egg yolks on one side and the whites on the other, so we start by separating them when the eggs are still cold; In this way it will be much easier for the yolks not to break, since there should not be any small trace of them in the whites. Reserve separately (we will place the whites in a large bowl ).
  4. In a separate large bowl, sift together the pastry flour and fine cornmeal. We booked.
  5. Lightly heat the milk together with the butter (I have done it in the microwave in a glass measuring jug for a few seconds on medium power, but you can use the method that is most comfortable for you), just until the butter has melted in milk. We also booked.
  6. Next, place the cream cheese in a medium heatproof bowl in a bain-marie over low heat, making sure the water does not touch the bottom of the bowl, and stir with a whisk until smooth and lump-free.
  7. Then we add the yolks, one by one and without stopping stirring with the rods to prevent them from curdling.
  8. Now add half of the superfine sugar (60gr) and continue stirring until dissolved.
  9. Next, and without ceasing to stir, gradually add the mixture of milk and butter that is still warm (no more than 50°C).
  10. Finally, add the lemon juice and zest, the vanilla extract and the salt and stir once more until a homogeneous mixture is obtained.
  11. We then remove it from the water bath and little by little we incorporate it into the flour mixture that we had reserved, while gently combining with a silicone spatula or wooden spoon until we obtain a light dough without lumps. We booked.
  12. With the help of some electric beaters or an electric mixer equipped with the beater accessory, we begin to assemble the egg whites that we had reserved, initially at medium speed until they start to foam. We then add the cream of tartar (if we are going to use it) and increase the speed slightly (it is not necessary to reach the maximum because we do not want a firm meringue). As soon as the meringue bubbles begin to diminish, we add the other half of the sugar (the remaining 60g), always gradually and without stopping beating until we achieve a smooth and dense consistency, but somewhat light.
  13. Next, we add the egg whites in 3 batches to the previous cheese mixture, gently combining both and always using enveloping movements with the help of a silicone spatula until a uniform texture is obtained. We must avoid mixing excessively so as not to lose the volume achieved, which would result in a dense and heavy cake.
  14. Then we pour the mixture into the mold (it must be at least 2 cm from the edge; it is possible that there is some mixture left over, but it is not advisable to overfill it) and tap the base against the counter so that the surface is level. surface and the excess air bubbles that have remained inside are released.
  15. Now we place our mold inside another larger container suitable for the oven (it can be a dish or a tray with a certain depth) and fill the latter with hot water until it covers the base of the first one by at least 2 cm.
  16. We put the entire previous set in the oven (mold + pan with hot water) and bake our Japanese cheesecake in its bain-marie for 65-70 minutes until it has grown visibly, the surface has acquired a beautiful golden hue and the center is almost set. (it will still shake a bit when moving the mold). We then turn off the oven and leave the cake inside with the door slightly ajar (I usually place the handle of a wooden spoon to prevent it from closing) for another 30-45 minutes until we check that the center is completely set. We will also see that as it cools down, the cake will lose some of the volume reached during baking.
  17. We then remove from the oven; The first thing we will notice is that, in addition to losing some height, the cake will have shrunk slightly and will have detached itself from the sides of the mold. To perfectly unmold a cake or a sponge cake made in a "Push Pan" mold like the one used in this recipe, we will have to follow a series of very simple steps. Place the mold on a jar or similar (somewhat smaller than the inner diameter of the mold and somewhat higher) and gently press the edges of the mold downwards with both hands (the base with the tart will be on the jar; you can see the sequence below). Next, we cover with a wide plate and turn over the plate. We then remove the base of the mold and the parchment paper, cover with another plate or dish (where we plan to serve our cheesecake ) and turn again (the golden side of the surface will be visible). Let cool completely and refrigerate until ready to serve.
  18. When serving, we can sprinkle a little icing sugar as a decoration. To achieve a precise cut, it is advisable to use a long, smooth and well-sharpened knife .

Keeps refrigerated and well covered for about 3 days.

Laura Ashley Removable Non-Stick Tall Pan PushPan and Cooking Apron


  • For this recipe it is not recommended to use removable molds with side closure or any other type of mold with joints on the sides. It is very important that we make sure that the water in the bain-marie does not come into contact with the dough at any time during baking.
  • This recipe may also be known as wobbly cake or wobbly cake.
  • If we use a good non-stick pan and grease it with a light film of release spray or butter, it will not be necessary to also line the inner side with parchment paper which, on the other hand, would leave wrinkle marks on the sides of our cheesecake , which It tends to shrink as it cools.
  • If it is difficult for you to find superfine sugar, you should know that doing it at home is as simple as grinding common white sugar (you can use the blender's chopping accessory, a coffee grinder, a food processor...). What it is about is reducing the sugar crystals so that it dissolves more easily in our doughs and meringues, thus obtaining a sublime texture.
  • The cream of tartar is optional, but its use greatly facilitates the mounting of the whites and helps their volume to remain stable once assembled. It is very important to make sure that the bowl where we are going to assemble them and the rods that we use are perfectly clean and free of fat or traces of yolk.
  • Sudden changes in temperature significantly affect baked cheesecakes and especially our Japanese cheesecake , so it is important to let it cool down gradually in the turned off oven . Otherwise, it could most likely crack or sag as it cools.

And now all that remains is for you to try it at home and enjoy one of the most exquisite bites, unbeatable for all cheesecake lovers.

Author of the recipe: Rosa Mª Lillo from Pemberley Cup&Cakes


Yolanda said:

Hola, mi pregunta es la misma que la de Rebeca, el baño María es un recipiente en agua y este agua en un recipiente al fuego, como es que no toque la base del cuenco el agua?

Rebeca said:

Tras poner el queso en un cuenco al baño maría, “asegurándonos de que el agua no toca la base del cuenco”…. Sólo recibiría el calor que genera el vapor de agua?
No lo tengo claro, normalmente cuando es al baño maría ponemos un recipiente de menor tamaño sobre otro sírvanse al fuego y el agua que ponemos en éste último toca la base.

Enrique Mendez said:

Hola, tengo un a duda, el usar cremor tartaro me reduce la capacidad de dorar la perte superior?
Uso un hornonconvencional con solo calor abajo.

diana said:

20 cm de diametro y de altura cuanto, aparte como hago para que se dore en la parte superior

Claudia said:

Hola Carmen, Rosa usó uno de 20cm y con esas cantidades le va perfecto (puedes verlo en las fotos tu misma). Puedes usar otro más grande si quieres pero quedará algo más bajo (y creo que es interesante en esta tarta que quede algo alta, la hace más esponjosa y temblorosa) :) , pero el sabor será igual de rico. Un saludo!

Carmen said:

Es suficiente con un molde de 20 cm de diámetro?

Rosa said:

Hola Ana! Efectivamente, calor arriba y abajo a 160ºC.
Muchas gracias a ti por tu interés. Qué, te animas? :)

Ana said:

Se pone con calor arriba y abajo o solo abajo ? Entiendo que a la misma temperatura que a la que se precalentó, es decir 160 .
Muchas gracias

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