Fluffy Jiggly Japanese 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.
by Alvin Zhou • featured in American Vs. Japanese: Cheesecake
Ingredients
for 6 servings
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7 tablespoons butter (100 g) -
4 oz cream cheese (100 g) -
½ cup milk (130 mL) - 8 eggs, yolk
-
¼ cup flour (60 g) -
¼ cup cornstarch (60 g) - 13 large egg whites
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⅔ cup granulated sugar (130 g) - hot water, for baking
- powdered sugar, for serving
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1 pt Strawberries, for serving (340 g)
Nutrition Info
Shop ingredients with-
Calories
690
-
Fat
44g
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Carbs
40g
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Fiber
1g
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Sugar
28g
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Protein
30g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 320°F (160°C).
- 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 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!
- Enjoy!
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Tips
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Andrea Wickman
I didn’t use all the batter but it was still delicious! First try making this and I think I did pretty well! :)
2018-07-19T22:21:55Z Helpful (596) -
kelsey1705
I loved it I am a professional
2018-07-30T17:33:15Z Helpful (559) -
Sayoni Banerjee
My 14 yr old baked this...
2018-06-17T01:58:29Z Helpful (365) -
Eve Lin
You can do this with a springform cake mold & a regular 1in high baking pan. 1. Wrap the bottom of the springform with 4-5 layers of tinfoil to prevent water from going in 2. Place the baking pan in FIRST, fill it a bit with warm water, then the cake mold with the batter & fill up the inch pan 3. The cake tastes BETTER after a day in the fridge!
2018-06-15T17:16:53Z Helpful (294)
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