Description
Enjoy the fluffy and light Jiggly Japanese Cheesecake with this easy-to-follow recipe. Delight your taste buds with the perfect balance of sweetness and creaminess in every bite.
Ingredients
Cheesecake Base:
- 120g whole milk
- 55g unsalted butter
- 226g full-fat cream cheese
- 40g cake flour
- 15g cornstarch
- A Pinch of salt
Egg Mixture:
- 5 medium eggs (separate yolks and whites)
- 75g fine sugar
Instructions
- Prep the Pan & Oven – Line an 8-inch (20 cm) round pan with parchment. Preheat oven to 150°C (300°F). Fill a large baking pan with hot water (halfway).
- Heat & Mix Base – Combine cream cheese, butter, and milk in a saucepan. Heat on low until smooth. Remove from heat. Sift in flour, cornstarch, and salt. Mix until lump-free.
- Add Egg Yolks – Stir in egg yolks one at a time, mixing well after each.
- Whip the Whites – Beat egg whites on low, gradually adding sugar in small batches. Increase speed until soft peaks form. Note: If your sugar is coarse, blend it briefly to make it superfine, then measure.
- Fold & Bake – Gently fold whipped whites into the batter with a spatula until well combined. Do NOT over mix. Pour batter into pan. Bake in water bath: 30 min (oven closed), 20 min (door slightly open), 20 min (oven closed again).
- Check for Doneness – Aim for a golden top, soft jiggle in the center, and springy texture.
- Final Touch – Once baked, gently flip the cheesecake onto a plate, then flip again.
Notes
- Ensure all ingredients are at room temperature for best results.
- Be careful not to overmix the batter to maintain the cake’s airy texture.
- Adjust sugar quantity based on personal preference for sweetness.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per cake)
- Calories: 240 kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg