Recipe of Quick Fluffy jiggly Japanese cheesecake
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Favorite Fluffy jiggly Japanese cheesecake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fluffy jiggly Japanese cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy jiggly Japanese cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can cook Fluffy jiggly Japanese cheesecake using 9 ingredients and 11 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Fluffy jiggly Japanese cheesecake:
- 7 tablespoons butter
- 100 g cream cheese
- 130 ml milk
- 8 egg yolks
- 60 g flour
- 60 g cornstarch
- 13 egg whites
- 130 g granulated sugar
- hot water, for baking
Instructions to make Fluffy jiggly Japanese cheesecake
- Preheat the oven to 160 degrees Celsius.
- 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.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- 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.
- Fold about 1/4 of the egg whites into the batter, then repeat with the remaining egg whites until the batter is evenly combined.
- 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.
- Pour the batter into the pan and shake to release any air bubbles.
- 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.
- 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.
- Enjoy!
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