Omnivore's Cookbook · by Maggie Zhu
Japanese Cheesecake (Jiggly and Extra Cheesy)
NUTRITION · PER SERVING180M COOK
CAL 22%·PRO 15%
CARBS 32G29% OF CAL
0G FIBER9G OTHER23G TOTAL SUGAR
FAT 32G65% OF CAL
18G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, airy cheesecake with a jiggly texture that's creamy and not overly sweet. It has a bright lemon undertone and is less dense than American cheesecake.
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View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- Oil spray
- 6 large eggs (, separated)
- 16 oz cream cheese
- 4 tablespoons unsalted butter
- 1 cup sugar (, divided in half)
- 1 cup heavy cream
- 2/3 cup cake flour ((*Footnote) (or))
- 1 lemon (zest and juice)
- 2 teaspoons vanilla bean paste ((or vanilla extract))
- 1/8 teaspoon fine sea salt ((or 1/4 teaspoon coarse kosher salt))
- 1/4 teaspoon cream of tartar
- 2 tablespoons apricot jam
- 2 teaspoons hot water
- Digital scale
- 9 ” springform pan ((*Footnote))
- Half sheet pan
- Mixer (stand or handheld)
At a glance
PER SERVING · TIME 180M
CAL 22%·PRO 15%
CARBS 32G29% OF CAL
0G FIBER9G OTHER23G TOTAL SUGAR
FAT 32G65% OF CAL
18G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 243mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.