Japanese Jiggly Cheesecake
Experience the joy of Japanese Jiggly Cheesecake, a fluffy and light dessert that wobbles like a cloud with every gentle touch.
Ingredients
- 400 g Cream Cheese
- ½ Cup Milk
- 4 tablespoon Butter
- ½ teaspoon Vanilla Extract
- 7 Eggs
- 1 tablespoon Lemon Juice
- ⅔ Cup Flour
- ¼ Cup Corn Starch
- ¼ teaspoon Cream Of Tatar
- 1 Cup Sugar
- 1 Pinch Salt
Instructions
- Prepare all the ingredients.
- Heat the cream cheese, milk, and butter, and then stir.
- Mix egg yolks, lemon juice and vanilla.
- With stand mixer, beat the egg whites with sugar and cream of tartar to stiff peaks.
- Mix the two masses.
- Add the flour and starch.
- Gently fold the cream cheese batter into the egg whites. Pour into the mold or prepared cake pan (You can also use parchment paper to prevent sticking). Cook in an oven preheated to 180 degrees in a water bath for 1.5 hours.
- Now open the oven door and check the cake is already baked. Your Japanese jiggly cheesecake is now ready to serve.
Notes
Pre-Cooling the Mold: Chill your mold in the fridge before pouring in the batter. This helps the cheesecake cook evenly.
Avoid Overmixing: When combining your ingredients, mix just until everything is blended. Overmixing can introduce too much air, affecting the texture.
For A Gluten-Free Alternative: Replace the all-purpose flour with an equal amount of gluten free flour such as almond flour, to maintain structure while keeping the cake light.
Nutrition
Calories: 437kcalCarbohydrates: 41gProtein: 9gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 211mgSodium: 269mgPotassium: 164mgFiber: 0.2gSugar: 28gVitamin A: 1079IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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