Fluffy Jiggly Japanese Cheesecake


Today, we'll be showing you how to make a fluffy and jiggly Japanese cheesecake. If you're craving a rich-tasting dessert without all the fuss, then look no further than our recipe for fluffy jiggly Japanese cheesecake.

Fluffy Jiggly Japanese Cheesecake


120g (4.23 oz) Unsalted Butter 

200g (7 oz) Cream Cheese 

200g (6.8 oz) Fat-Free Cottage Cheese 

2 Eggs 

1 tsp Vanilla Extract 40g (1.41 oz) Sweetener of your choice (or sugar if not on a diet) 

200g (7 oz) Milk 

4 tsp Corn Starch Fluffy Jiggly Japanese Cheesecake Recipe: 


Step #1: Beat together the room temperature butter and cream cheese until there are no lumps left.

Step #2: Put the mixture in a microwave-proof bowl and heat it in a microwave oven until the mixture is warm to touch, but not hot. 

Step #3: Add the eggs and stir for about 1 minute until it's mixed well. Stir in other ingredients, such as vanilla extract, sweetener, and milk. 

Step #4: Microwave the mixture for 40 seconds on high, or until the mixture begins to bubble. Stir in corn starch and mix thoroughly. 

Step #5: Pour into a well-greased springform pan or brownie pan and chill in the fridge for at least 1 hour before serving.

Fluffy Jiggly Japanese Cheesecake