Jiggly Japanese Cheesecake. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. This spongy, lighter-than-air, not-your-average-cheesecake is a fun dessert to share with family and friends. Unlike its denser, New York cheesecake cousin, our version of bouncy cheesecake uses whipped egg whites to make it a mile high and give it just the right jiggle … go ahead, give it a wiggle!
Sprinkled with powdered sugar alone or topped with. It is fluffy, it is jiggly and it is yummy! Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. You can have Jiggly Japanese Cheesecake using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Jiggly Japanese Cheesecake
- It’s 1/2 cup of flour.
- You need 1/2 cup of cornstarch.
- It’s 1 cup of sugar.
- It’s 1 teaspoon of vanilla extract.
- Prepare 1/4 teaspoon of cream of tartar.
- Prepare 2/3 cup of milk.
- You need 7 ounces of cream cheese.
- You need 6 tablespoons of butter.
- Prepare 8 of egg yolks.
- Prepare 10 of egg whites.
Japanese Jiggly Cheesecake: This is my rendition of a longtime favourite fluffy souffle-style cheesecake I first had in Japan when I was a little kid. It's not traditionally called "Japanese Jiggly Cheesecake," but that's how my friends remember it and request it from me. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. The meringue will start to turn bright white and glossy.
Jiggly Japanese Cheesecake step by step
- Melt and mix the milk, cream cheese and butter in a pan over medium low heat. Stir until well combined pull of heat to cool as you don’t want it to cook the eggs.
- While step 1 is melting, in a large mixing box combine and beat 8 egg yolks. Once milk mixture is cooled, combine with egg yolks.
- Preheat oven to 325 and fill round cake pan with parchment paper.
- Beat egg whites in medium sized bowl until they form soft peaks then mix sugar with cream of tartar and slowly combine into egg whites. Beat until stiff peaks are formed. When you remove beaters the egg whites should stand tall..
- Slowly fold egg yolk mixture into egg whites until fully combine.
- Pour into cake pan nearly to the top and place in a water bath and place in oven.
- Bake on 325 degrees for 25 minutes then turn heat down to 275 and bake for 50 minutes..
- Let cool in ajar oven and serve with a coat of powdered sugar on top.
Japanese Cheesecake is like nothing you've ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American cheesecake is dense and tangy in flavor. Light, airy and made with sweet meringue folded into a cream cheese, egg yolk batter that then bakes in a water bath. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake Japanese Cheesecake Recipe. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.