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Recipe: Tasty Fluffy jiggly Japanese cheesecake

Fluffy jiggly Japanese cheesecake. Fluffy Jiggly Japanese Cheesecake. featured in American Vs. 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 It is fluffy, it is jiggly and it is yummy! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake Play with the bouncy jiggly-ness of the cake. You can have Fluffy jiggly Japanese cheesecake using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Fluffy jiggly Japanese cheesecake

  1. It’s 7 tablespoons of butter.
  2. It’s 100 g of cream cheese.
  3. Prepare 130 ml of milk.
  4. Prepare 8 of egg yolks.
  5. Prepare 60 g of flour.
  6. You need 60 g of cornstarch.
  7. Prepare 13 of egg whites.
  8. It’s 130 g of granulated sugar.
  9. You need of hot water, for baking.

Serve when still warm, or chill in the fridge. It won't be bouncy or fluffy after chilling though! Notes Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert What makes this cheesecake jiggly? The not-so-secret secret to my fluffy cheesecake is plain ol' meringue.

Fluffy jiggly Japanese cheesecake instructions

  1. Preheat the oven to 160 degrees Celsius..
  2. 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..
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined..
  4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps..
  5. 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..
  6. Fold about 1/4 of the egg whites into the batter, then repeat with the remaining egg whites until the batter is evenly combined..
  7. Grease the bottom of a 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..
  8. Pour the batter into the pan and shake to release any air bubbles..
  9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. Fill the larger pan about 2 cm with water..
  10. Bake for 25 minutes, then reduce the heat to 140 degrees Celsius, and bake for another 55 minutes, until the cake has risen to almost double it’s original height..
  11. Enjoy!.

Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. Japanese Cheesecake is like nothing you've ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. The cake should be soft and fluffy and jiggly when it is still warm. Leave it to cool before sending it into the fridge.

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