fluffy cheesecake

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. 

Fluffy Jiggly Japanese Cheesecake Recipe By Tasty

butter

oz cream cheese

milk

eggs, yolk

flour

cornstarch

sugar

water,

sugar,

pt Strawberries,

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Tasty

Fluffy Jiggly Japanese Cheesecake Recipe by Tasty

In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.

In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.

Sift in the flour and the cornstarch, whisking to make sure there are no lumps.

In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.

Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.

Pour the batter into the pan and shake to release any large air bubbles.

Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.

Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.

Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.

Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!

https://vid.tasty.co/output/19921/mp4_640x640/1483635924

The best way to serve these classic mini cheesecakes is with chocolate covered strawberries on top! Check out this recipe for light and airy mini cheesecakes with a graham cracker crust - they’re a delightful twist on the typical dense and creamy cheesecake!

Chocolate Covered Strawberry Mini Cheesecakes

graham cracker crumbs

TB unsalted butter, melted

c. sugar

salt

cream cheese, room temperature

eggs,

tsp salt

tsp vanilla extract

granulated sugar

chocolate melting wafers

strawberries

heavy cream

vanilla

In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.

Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.

In a large bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.

In a small bowl using a whisk or hand mixer, beat the egg whites until frothy and doubled in size.

Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use with the extra graham cracker crumbs to make a bakers dozen or discard.

Bake for 20 minutes. Let rest at room temperature for 20 minutes until the filling returns to its normal shape. Don&#8217;t worry about cracks in the surface, as you&#8217;ll be covering them with chocolate.

Chill for a minimum of 2 hours before topping.

Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in 30 second intervals, stirring each time)

At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.

With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake. Keep chilled until ready to serve.

Hard Shell Topping

Heat the heavy cream and vanilla in a saucepan until it starts to steam. Add the chocolate shavings and let sit for a minute to melt. Stir gently until just combined. Over-mixing may cause the chocolate to seize.

Pour spoonfuls of the ganache on top of each cheesecake and gently press over the edges to get the dripping effect. Dip each strawberry in the ganache and gently twirl off any excess, then place one on top of each mini cheesecake. Keep chilled until ready to serve.

Ganache Topping

These are lovely. I think that the chocolate covered strawberry on top makes them look sensational. And thanks for your cheesecake baking tips.

I made these for my great-nephew's open house and everyone raved about how good they were. 
I am going to make them for our family reunion in August also.
Thank you for such a great recipe.

This dessert is probably the second best I've ever made. I made it with the dipping chocolate and was not disappointed in the least. Thanks for sharing this recipe.

Well, now I'm just wondering what the first best is! LOL

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541775915/jb5tdwigsw0z8rylleij.mp4

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