jiggly 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

Japanese Cotton Cheesecake is the fluffy, lighter, and jiggly version of a classic cheesecake. It&#039;s mildly sweet, tangy, rich just like a good classic cheesecake, but has the texture of a soft, airy cloud.

Japanese Cotton Cheesecake

cream cheese ((or usually 1 block))

unsalted butter (, melted (or ½ stick))

all-purpose flour (, spooned and leveled)

heavy cream ((or whole milk))

lemon lemon

Tablespoon lemon juice ((about ½ lemon))

vanilla extract ((optional))

salt

lemon juice

Preheat the oven to 400°F, line the 8x3 round cake pan with parchment paper on both the bottom and sides, and prepare hot water and pan for water bath*.*You can make a water bath by lining a pan, that&#039;s larger than the pan that you will be using for the cheesecake, with a towel and filling it up with hot water. The pan should be able to hold enough water to go half way up the side of the cake pan for the cheesecake.*

In a heatproof bowl over a simmering pot of water (or a bain-marie), add the block of cream cheese and whisk until soft and smooth. Whisk in the melted butter until evenly combined.

Add a couple of egg yolks to the mixture at a time while whisking between each addition until all the yolks are incorporated. Whisk in the sugar.*Make sure to not overheat the mixture or it&#039;ll curdle! If the mixture feels too hot, take it off the simmer water and keep whisking*

Sift the flour and cornstarch into the mixture and whisk until just combined and no more lumps are visible.

Add the remaining ingredients (lemon zest and juice, cream, salt, and vanilla) and whisk to combine.Remove from the simmering water. Set aside until needed.

In a clean mixing bowl, beat together egg whites and lemon juice on medium speed until completely frothy. Once frothy, slowly add small amounts of sugar to the egg white while continuing to beat on medium speed. Increase the speed to medium high and whip the meringue until it reaches a soft medium peak. The meringue should be able to form a peak, but the peak will hook.*DO NOT over-beat the meringue!*

Transfer ⅓ of the meringue to the cheesecake batter base and whisk it until the batter is homogenous. Add another ⅓ of the meringue to the batter and this time, gently FOLD the meringue into the batter until just incorporated. Repeat with the remaining ⅓ meringue.

Pour the Japanese cheese cake batter into the parchment lined 8x3 round cake pan and tap the pan on the table a couple of times to remove large air bubbles.

Place the cake pan with the cheesecake batter inside the large pan lined with towel. Fill the pan with hot water, half way up, the 8x3 cake pan.*Make sure to not get any water in the batter!*

Bake the cheesecake at 400°F for 15 minutes then turn the oven temperature down to 300°F. Bake the cheesecake for another 25-30 minutes or until the cheesecake is golden brown on top and an inserted toothpick comes out mostly clean.

This step will help with keeping the cheesecake wrinkle free and prevent a huge shrinkage:Turn off the oven and keep the cheesecake in the oven for 15 minutes with the oven door closed. After the 15 minutes, remove the water bath, but keep the cheesecake in the oven with the oven door cracked for 30 minutes.

Remove the Japanese cheesecake from the oven and carefully remove it from the cake pan. Unwrap the side parchment and let the cheesecake cool on a wire rack at room temperature.

You can enjoy the cheesecake while it&#039;s warm, room temperature, or chilled. We recommend chilling the cheesecake for at least 1 hour in the fridge for best flavor.

This Jiggly Japanese cheesecake recipe is the ultimate fluffy, souffle-like cheesecake that some refer to as Japanese Cotton cheesecake due to its unique texture. 

Jiggly Japanese cheesecake

Cream cheese (Philadelphia)

g Unsalted butter

g milk

g Corn starch

75 g Egg yolk (yolk of approx 4 eggs)

125 g Egg white (white of approx 4 eggs)

g sugar

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

Pulse blend granulated sugar to superfine sugar then measure

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

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

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

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

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

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

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

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

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Top 3 jiggly cheesecake recipes from across the web

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The most viewed jiggly cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine