When you're having a tough week and your husband decides to make a mini, fluffy, ultra jiggly cheesecake with you - there's no better pick-me-up. So fluffy! 

I've definitely worn myself out this week and am taking some time to recuperate. I found this cheesecake recipe on Tasty Japan. If you've ever had Japanese cheesecake, it's a lot lighter than the typical American style cheesecake.

It's simple to make with fewer ingredients than you might think. We made a mini version using this 6" diameter pan. Since I had a smaller pan, I halved the recipe portion and it ended up being the perfect amount to fill the pan.

Don't forget to sugar coat it at the end! 

Sifting ingredients with a sifter or strainer is important to prevent getting clumps into your mixture. This applies for the cornstarch, flour, and the powdered sugar afterwards.

Hope you give this recipe a try and enjoy it as much as we did (it's all gone already!).