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food

Japanese Jiggly Cheesecake

Vijaya gets jiggly with it as she attempts the latest cheesecake trend from Japan.

Ingredients

  • 1/2 cup whole milk
  • 5/8 cup cream cheese
  • 3 tablespoons unsalted butter
  • 5 egg yolks
  • 8 egg whites
  • 1/3 cup all-purpose flour
  • 6 teaspoons cornstarch
  • 1/4 teaspoon cream of tartar
  • 8 tablespoons white sugar

Steps

  1. Preheat oven to 400 degrees. Cover the bottom of an 8-inch springform pan with 3 layers of aluminum foil. Spray the bottom and sides of pan lightly with cooking spray. Line the base and sides with parchment paper.
  2. In a small saucepan, gently heat milk, cream cheese and butter on low heat, and stir until cheese has melted. Do not allow to mixture to come to a simmer. Set aside to cool.
  3. Whisk the egg yolks into cooled milk mixture. Sift flour and cornstarch over top, and whisk to combine.
  4. In a stand mixer, whisk egg whites and cream of tartar until frothy and begin to hold shape. Then slowly stream in sugar, and continue whisking until soft peaks form.
  5. Fold one-fourth of whisked egg whites into egg yolk mixture. Add remaining egg whites in one-fourth increments, and gently fold until hardly any streaks of white can be seen.
  6. Gently pour batter into prepared pan, and tap to remove any air bubbles. Place pan in a large deep dish, and fill the dish 2 inches of the way up the sides with boiling water.
  7. Place in oven and bake for 25 minutes to brown top, then lower temperature to 325 degrees and bake for an additional 30 minutes. Switch off oven and allow cake to sit for an additional 20 minutes.
  8. Remove from oven and allow to cool slightly for 2 to 3 minutes, or until you can safely touch the pan without burning your fingers. Release the springs of the pan, and lift up the outer circle. Peel parchment paper off the sides. Cut into slices and enjoy!
  9. Top with powdered sugar if desired.