Jiggly Fluffy Japanese Cheesecake Recipe – Japanese, Asian Special
Japanese Cheesecake, known for its jiggly and fluffy texture, combines the lightness of a soufflé with the richness of cheesecake. Its unique texture comes from folding beaten egg whites into the cream cheese mixture, resulting in a delicate, airy cake. Perfect as a light dessert or treat.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Jiggly Fluffy Japanese Cheesecake Ingredients:
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon cream of tartar
- 1/4 cup (50 g) granulated sugar (for egg whites)
How to make Jiggly Fluffy Japanese Cheesecake:
Preheat Oven: Preheat to 320°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
Prepare Cheese Mixture: In a saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and add cream cheese, whisking until smooth.
Stir in 1/2 cup sugar and vanilla extract.
Mix in flour and cornstarch until fully combined.
Separate and Whisk Eggs:Separate egg yolks from whites.
Add egg yolks to the cheese mixture and mix well.
Whip Egg Whites:In a clean bowl, beat egg whites with cream of tartar until soft peaks form
Fold Mixtures Together: Gently fold the egg whites into the cheese mixture in three parts, being careful not to deflate the batter.
Bake: Pour the batter into the prepared pan.
Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan.
Bake for 55-60 minutes, or until the cake is puffed and golden. The center should still be slightly jiggly.
Cool and Serve: Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.
Remove from the oven and cool completely before removing from the pan.
Chill in the refrigerator for at least 2 hours before serving.
