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931 TIPS 77% WOULD MAKE AGAIN

Fluffy Jiggly Japanese Cheesecake

featured in American Vs. 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.

Alvin Zhou
Tasty Team

Print

Total Time Prep Time Cook Time

1 hr 45 min 25 minutes 1 hr 20 min

Ingredients Preparation
for 6 servings 1 Preheat the oven to 320°F (160°C).
7 tablespoons butter 2 In a small pot over medium heat, whisk
4 oz cream cheese together the butter, cream cheese, and
(100 g) milk until melted and smooth. Remove
½ cup milk (130 mL) from the heat and let cool.
8 eggs, yolk
3 In a large bowl, whisk the egg yolks
¼ cup flour (60 g)
until smooth, then slowly drizzle in the
¼ cup cornstarch (60 g) cream cheese mixture, stirring until
13 large egg whites evenly combined.
⅔ cup granulated sugar
(130 g) 4 Sift in the flour and the cornstarch,
hot water, for baking whisking to make sure there are no
lumps. 1:29
powdered sugar, for
serving 5 In another large bowl, beat the egg
! " 1:29 / 1:29 $ #
1 pt Strawberries (340 g), whites with a hand mixer until soft
for serving peaks form. Gradually add the sugar
while continuing to beat until stiff
peaks form.
Nutrition Info
View Info 6 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.

7 Grease the bottom of a 9 x 3-inch (23 x

7.5 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.

8 Pour the batter into the pan and shake

to release any large air bubbles.

9 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.

10 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.

11 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.

12 Dust the top of the cake with

powdered sugar, then slice and serve
with strawberries while still warm!

13 Enjoy!

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Tips Sort: Most helpful 1 of 78 ADVERTISEMENT

Andrea Wickman Fer Cortina

I didn’t use all the batter I tried I have no idea
but it was still delicious! what went wrong, I
First try making this and I followed everything to
think I did pretty well! :) perfection!
3 years ago Helpful (1818) 3 years ago Helpful (562)

kelsey1705 Povilas Virbašius

I loved it I am a You should make
professional morengue part very good
3 years ago Helpful (1566) because if not taste will be
like scrambled egg’s
Sayoni Banerjee
3 years ago Helpful (512)
My 14 yr old baked this...
3 years ago Helpful (964) Coco Blue
Cake will taste like egg fresh out the
oven... please please, let you cake
Eve Lin
slowing out of the oven when down.
You can do this with a
First turn off oven and crack the oven
springform cake mold & a
door. When oven is cooking
regular 1in high baking
completely cooled, then! remove
pan. 1. Wrap the bottom of
cake. This will stop deflation
the springform with 4-5
#youtube. And lastly don’t forget the
layers of tinfoil to prevent
foil step! Otherwise a delicious cake.
water from going in 2.
Like moist sponge cake!
Place the baking pan in
3 years ago Helpful (457)
FIRST, fill it a bit with warm
water, then the cake mold mommyjeh
with the batter & fill up the Got it on my first try last
inch pan 3. The cake week just by following this
tastes BETTER after a day recipe and Hubby loved
in the fridge! the taste! I am making
3 years ago Helpful (712) more batches for a party
today.
donut_luver7
3 years ago Helpful (382)
I am 12 years old and I
made this. I made it in a ethanmiller
bundt pan but buttered I would like to know what
and floured it instead of happened when I cooked
parchment paper. Some of it. I did it all correct but it
it was like egg Jello but tasted to much like egg
otherwise it was good. It please give me tips to
was very jiggly and it make it more like
tasted like a pancake! My cheesecake please.
family loved it! 3 years ago Helpful (331)

3 years ago Helpful (650) Noor Al-sayegh

Karene Ferrus I made them mine size for

I followed recipe but first my brother’s birthday , so it
thing is to get pan ready didn’t take that much to
first with parchment paper bake them so I bake them
so it can go in the oven for 25 on 320f and after
after adding the whip. I did that reduce the heat to
5-6 egg yolk, 8 oz of 280f and bake for 20
cream cheese (1pack), minuets ,thy turn out very
added Vanilla extract so it tasty
doesn’t taste like eggs too 3 years ago Helpful (320)

much
3 years ago Helpful (638)

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