This soft and bouncy cheesecake melts in your mouth and has the perfect amount of cream cheese flavor. This cheesecake is almost like a lighter version of the classic cheesecake, so go ahead and try it out!
(I made this cheesecake twice and photographed them both, one is decorated and the one below is plain but served with whipped cream)
Fast Facts!
Contains flour(gluten)
Beginner baking level
Soft
Fluffy
Japanese Jiggly Cheesecake Recipe:
-makes one 7 inch cake-
30 min prep time
1 hr 15 min cook time
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Cake batter:
300g cream cheese
77g milk
30g butter
60g cake flour
5 eggs, separated
93g sugar
Decoration
100g cream
10g sugar
mint
blueberries
Melt the cream cheese, milk, and butter in the microwave for one minute, or until smooth. Add egg yolks, one at a time, and mix. Add in cake flour. Whisk. Mixture should be smooth. If not, strain.
Make meringue: whisk the egg whites and sugar together until they form soft peaks, about 5-8 min.
Fold the two mixtures together. Pour into a greased and lined 7 inch springform pan. Bake in a hot water bath at 210F for 1 hr. Increase heat to 320F and bake for another 15 min.
Let cool for 5 min on a wire wrack before flipping. Use a piece of parchment and a plate, place on the top of the cake, and flip. Then flip on whatever surface you want it to be served on. Chill for 2 plus hours.
Enjoy! Note, this cake tastes different at different temperatures: when chilled, the cream cheese flavor is the most prominent and flavorful.
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