Recipes

Jiggly Japanese Cheesecake

This is one of those recipes that I’ve always wanted to make but didn’t want to fail miserably, lol. This week I decided to go for it and I’m proud to say on the second attempt, IT WORKED! I did tweak the recipe and directions around after my first attempt to ensure a smoother process the second time around. I am also adding below some tips and tricks to ensure you have your very own Jiggly cheesecake too! Remember, these delicate types of cakes require a lot of time, patience and effort so I would suggest making this when you will have minimal distractions.

INGREDIENTS:

  • 7 tbsp butter 
  • 130 ml milk  (slightly more than half a cup)
  • 1 1/3 cup sugar 
  • 6 oz cream cheese
  • 1 tsp vanilla 
  • 6 yolks 
  • 13 egg whites 
  • 1/2 cup flour
  • 1/2 cup cornstarch 
  • 1/4 tsp cream of tartar
  • 8 inch x 3 inch cake pan ( 9 x 3 works too)

DIRECTIONS:

Preheat your oven to 320 F. Over low heat melt the cream cheese, butter and milk together. There should be no clumps once it’s finished. Remove from heat and let cool.

While it’s cooling, begin whipping your egg whites using a stand or hand mixer. Once bubbly, add the cream of tartar and whip on high for 2 minutes. Switch to medium speed and gradually add in your sugar. Once you begin to see stiff peaks and the egg whites are shiny, it’s done. This will take a while (usually 5-8 minutes) but also be careful not to over-whip.

In a large bowl, whisk together your egg yolks, the cooled cream cheese mixture, vanilla, flour and cornstarch. Add 1/3 of the egg white mixture to the egg yolk mixture and FOLD in. DO NOT MIX —ONLY FOLD. Repeat this until all of the egg whites are combined with the egg yolk mixture.

Pour the batter into the cake pan lined with parchment on both the bottom and sides. If using an 8×3 pan you may end up with a little extra batter like I did.

Next, grab a larger pan and place a couple of paper towels on the bottom of it. Place the cake pan inside the larger pan and fill the larger pan with boiling water half way up the side of the cake pan with the batter. Be careful not to get any water into the pan with the batter. This is a Bain-Marie and a very important step in this recipe. It helps the cake bake evenly. DO NOT SKIP THIS STEP!

Bake for 25 minutes (I would place it on the lower rack of the oven — I didn’t do this and I think that’s why mine cracked a little because the top heat was hitting it at the top of the cake for too long) and after 25 minutes, lower the oven to 280F and bake another 55 minutes. For me, I had to bake the cake an additional 25-30 minutes because it wasn’t done nor golden on top (Total cooking time was 105-110 minutes).

Once done, turn the oven off and leave the cake inside for 10 minutes with the oven door propped open. Remove from the oven and gently flip the cake upside down onto your hand to remove it from the pan. Be sure to remove the bottom parchment paper during this step (I forgot to do this). Flip back over onto your plate or surface.

ENJOY either warm or cooled depending on your preference!


Overall I am very pleased with the way it turned out even if It’s not perfect (It did end up with a few cracks at the top). If you plan to make this, check out the how to video right here! https://www.instagram.com/p/CEsUzwuBGzL/?utm_source=ig_web_copy_link

Here are a couple of tips that I learned after my first failed attempt:

1. DO NOT USE A SPRINGFORM PAN. I even covered my springform pan with aluminum foil multiple times, and water still managed to get in. 

2. Do not open your oven at all during baking. Not even when turning down the temperature for the second baking time. Every time you open the oven, you let heat out and this cake is very delicate. 

3. Once the baking is complete, turn the oven off and open the oven door slightly and allow the cake to remain in there for 10 minutes before removing. 

4. Do not over-whip your egg whites. I thought I was so proud of my egg whites being so stiff the first time around. Wrong haha, too stiff is not good at all. You want them to be stiff-ish peaks but not solid stiff. 

I hope you enjoy this recipe as much as I did– I had the most fun jiggling it !!! 🙂

Xo,

Shay

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