Recipe: Delicious Fluffy jiggly Japanese cheesecake

Fluffy jiggly Japanese cheesecake.

You can have Fluffy jiggly Japanese cheesecake using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of Fluffy jiggly Japanese cheesecake

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

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!.

Kaori Susume

こんにちは友人、私の名前は香織です、私は料理が大好きです

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