Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fluffy jiggly japanese cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Fluffy jiggly Japanese cheesecake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Fluffy jiggly Japanese cheesecake is something which I have loved my entire life. They’re fine and they look wonderful.
Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. It is fluffy, it is jiggly and it is yummy!
To get started with this recipe, we have to first prepare a few components. You can have fluffy jiggly japanese cheesecake using 9 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Fluffy jiggly Japanese cheesecake:
- Prepare 7 tablespoons butter
- Prepare 100 g cream cheese
- Make ready 130 ml milk
- Get 8 egg yolks
- Get 60 g flour
- Prepare 60 g cornstarch
- Get 13 egg whites
- Take 130 g granulated sugar
- Get hot water, for baking
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. PREPARATION 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! With a dash of vanilla flavor, this Japanese cotton cheesecake tastes even better when topped with whipped cream and fresh berries.
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!
PREPARATION 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! With a dash of vanilla flavor, this Japanese cotton cheesecake tastes even better when topped with whipped cream and fresh berries. Jiggly Japanese cotton cheesecake.. my attempt at JIGGLY CHEESECAKE, the legendary Japanese confection with a sweet fluffy crumb that defies gravity. Watch to see how it goes. 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.
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