Jiggly Japanese cheesecake

Step 1

Start with preparing a 15 cm (6 inch) round cake pan with parchment paper and pre-heating the oven with a water bath in it

Step 2

Pulse blend granulated sugar to superfine sugar then measure

Step 3

Heat cream cheese, butter, and milk in a saucepan on low heat until completely smooth. Remove it from the heat

Step 4

Mix egg yolks into the cream cheese mixture, one at a time, mixing after each addition

Step 5

Sift dry ingredients (cornstarch, salt and flour) and fold into the cream cheese-egg yolk mixture. Fold until mixture well combined and without any lumps

Step 6

Whip egg whites starting on low speed on your Stand mixer or with an Electric hand mixer

Step 7

Start adding one tablespoon superfine sugar at a time really slowly while increase the speed of your mixer. Once all the sugar in, whip for a few more minutes until soft peaks form and the sugar completely dissolves. Remember, do not overbeat to stiff peaks, check the consistency of the meringue regularly to avoid over beating

Step 8

With the help of a Rubber spatula gently fold the meringue into the rest of the ingredients. The batter should stay fluffy

Step 9

Pour batter into the prepared 15 cm (6 inch) round cake pan

Step 10

Bake the cheesecake in the water bath at 150C / 302F (no fan) for 30min then lower temp to 110C / 230F (no fan) and bake for another 60min. Make sure your oven is at the right temp by using a Digital oven thermometer

Step 11

Once the cheesecake is nicely baked; remove it from the oven, flip it over with the help of a plate, then flip it back with the help of another plate

Step 12

Enjoy while it is warm and jiggly, or serve it chilled withing 1-2 days

Step 13

Store in the fridge