Pre-heat the oven to 160C (320F).
What is jiggly cheesecake?
Incredibly light and fluffy Japanese cheesecake that’s so soft it melts in your mouth. Made with a soufflé base and baked in a water bath, this jiggly cheesecake is the fluffiest dessert ever! I’m convinced that when I say ‘cheesecake’ you think of creamy goodness, not a jiggly cake.
What is Japanese cheesecake?
Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a bouncy and light confection with similar ingredients to regular cheesecake, but of lighter and fluffier texture.
How long does it take to make Japanese cotton cheesecake?
This Jiggly Japanese cheesecake recipe is the ultimate fluffy, souffle like cheesecake recipe that some refer to Japanese Cotton cheesecake due to its unique texture. It comes together in 10 minutes, however don´t confuse quick with easy-it is also true the other way around, some desserts are very easy but takes a lot of time to prepare.
What are the best tips for baking Japanese cheesecake?
When baking Japanese cheesecake, there are a few tips you need to keep in mind to make this recipe successful every time. We recommend planning ahead so the eggs are at room temperature-whites and yolks separated before you start-having at hand a springform pan to easily unmold the cake, and measuring everything before you begin.
What is the difference between Japanese cheesecake and regular cheesecake?
Let me explain: True cheesecake isn’t a cake at all, but a custard that is baked until set. Japanese cheesecake is a cake made with the addition of cream cheese. It has elements of both a rich custard and a light, airy sponge cake.
What does Japanese jiggly cheesecake taste like?
What does Japanese cotton cheesecake taste like? Japanese cotton cheesecakes have a melt in your mouth texture that’s sweet, tangy, and rich like a classic cheesecake, while also light and fluffy, similar to the texture of spongecakes and airy soufflé.
What is jiggly cake made of?
Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Sprinkled with powdered sugar alone or topped with berries, it’s sure to please.
What makes jiggly cake jiggly?
The secret of the jiggle in this soufflé cheesecake rest with the baking method. Unlike traditional baked cheesecakes, Japanese cheesecakes are baked in a hot water bath. The water created steam in the oven, making the texture very fluffy.
What is so special about Japanese cheesecake?
Japanese cheesecake isn’t called cotton-soft for nothing. It’s incredibly light and airy, like an edible cloud, thanks to lofty whipped egg whites folded into the batter. It has no crust. Sometimes known as soufflé cheesecake, “angel food cheesecake” would also be an accurate moniker.
Should Japanese cheesecake be eaten warm or cold?
To begin with, you can consume Japanese cheesecakes either hot or cold without a doubt. Besides the fluffiness is at its maximum when warm. Additionally the fragrance of butter and egg is irresistible. On the other hand, the intensity of cream cheese can really melt in your mouth.
Is Japanese cheesecake healthier than regular cheesecake?
Whereas creamy cheesecake contains 539kCal of calories. Therefore calories in the Japanese cheesecake are relatively lower when compared to others.
Why is my Japanese cheesecake not jiggly?
Cause #1: Egg whites are improperly beaten: either under- or over-beating egg whites can be a problem. Furthermore, if you fold the beaten egg whites with a wrong folding technique, their air bubbles will be deflated, which prevents the cake from rising and developing its fluffiness.
Is cheesecake supposed to be jiggly after baking?
How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video). An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle.
Does Japanese cheesecake need to be refrigerated?
They recommend that any of their Japanese cheesecakes can be stored at room temperature for up to 12 hours. Although room temperature is the least preferred way to store your Japanese cheesecake. If you can, you should put your cheesecake in the refrigerator until it is ready to be served.
What does Uncle Tetsu cheesecake taste like?
When it comes to the taste, you will be surprised to find that Uncle Tetsu cakes are not aggressively sweet. Instead, they have a light custard-like flavor that’s somewhat sweet and savory at the same time. You can definitely taste the egg in there.
What is original jiggly cake?
The *experts* at Wikipedia provide clarification: the jiggly cake is a cotton cheesecake or sponge cake originating in Hakata, Japan, in 1948 and popularized in the United States by Uncle Tetsu’s Cheesecake bakery.
What is Japanese cheesecake called?
Japanese cheesecake (also soufflé style cheesecake, cotton cheesecake or light cheesecake; Japanese: スフレチーズケーキ) is a variety of cheesecake that is usually lighter in texture and less sweet than North American style cheesecakes.
How many calories are in a Japanese jiggly cheesecake?
Calories in Japanese Cheesecake
| Calories | 181.3 |
|---|---|
| Total Carbohydrate | 12.8 g |
| Dietary Fiber | 1.2 g |
| Sugars | 0.9 g |
| Protein | 6.5 g |
Why is it called Japanese cheesecake?
It is less sweet and has fewer calories than standard Western style cheesecakes, containing less cheese and sugar. The cake was popularised around the world in the 1990s as the signature dish of Uncle Tetsu’s Cheesecake bakery that originated in Hakata, Fukuoka, Japan in 1947.
What is original jiggly cake?
The *experts* at Wikipedia provide clarification: the jiggly cake is a cotton cheesecake or sponge cake originating in Hakata, Japan, in 1948 and popularized in the United States by Uncle Tetsu’s Cheesecake bakery.
How to make easy keto Japanese cheesecake?
How popular are Japanese cheesecakes in Japan?
How to make Japanese cotton cheese cake recipe?
BEST Japanese Cheesecake Recipe – Fluffy, Jiggly and Delicious!
Japanese cheesecake that is unbelievably light and fluffy, and it is so soft that it melts in your tongue.Baked in a water bath, this jiggly cheesecake has the fluffiest texture of any dessert you’ve ever tasted.Cheesecake, I’m persuaded, conjures up images of creamy bliss rather than a jiggly cake when you hear the word.As a result, I’m going to blow your mind with a cheesecake that is incredibly fluffy and jiggles like a piece of jelly jelly.
Allow me to introduce you to the wonder that is the Japanese cheesecake!Japanese cotton cheesecakes have the texture of an airy soufflé and are light, fluffy, and especially jiggly in the middle.The slightly sour flavor of the cream cheese results in a thick and creamy cake that doesn’t require any additional ingredients to be delicious.Japanese sweets are always delectable, not too sweet, and a pleasure to prepare.Looking for a unique dessert for a special occasion?
- This Japanese Strawberry Shortcake is excellent for any occasion.
- This Strawberry Cheesecake Mochi is one of my favorite Japanese treats, and it’s perfect for the more experimental chefs out there.
What is a Japanese Cheesecake
Japanese cheesecakes are baked cheesecakes that have their origins in the country of Japan.They are also referred to as fluffy cheesecakes, and they are in reality a single layer cake that has been sprinkled with icing sugar.With a soufflé foundation, this cheesecake is extraordinarily soft, and tastes like a cross between cheesecake and sponge cake, according to the author.This form of cheesecake is referred to as a Japanese cheesecake, Japanese cotton cheesecake, soufflé cheesecake, fluffy cheesecake, or jiggly cheesecake, among other names.
Despite the fact that they are now well-known around the world, these light and fluffy cheesecakes are quite popular in bakeries throughout Japan and East Asia.To describe this style of dish in Japanese, it is referred to as a soufflé cheesecake (or Sufurechzukki).All of the three varieties of Japanese Cheesecakes (baked, rare, and soufflé) are explained in great detail in Just One Cookbook’s Japanese Cheesecake section.
Japanese Cheesecake vs Regular Cheesecake
- Japanese cheesecakes are nothing like the cheesecakes that you’re used to seeing in the United States. Allow me to explain. Japanese cheesecakes are similar to a single-layer sponge cake that incorporates cream cheese as the main ingredient. Despite the fact that they are referred to as cheesecakes, they are more closely related to chiffon cake. In contrast, American cheesecakes are more like a creamy custard that is either chilled or baked after being set in the refrigerator. The texture and flavor of this cheesecake are much different from that of a Japanese cheesecake. To summarize, don’t be deceived by the name of this product: Japanese cheesecakes are light and fluffy, whereas American cheesecakes are rich and creamy. Fluffy cheesecakes are incredibly moist desserts that are delicious on their own, without the addition of any additional contents. I immediately understood why people are so enamored with them after my first experience with them. Japanese cheesecakes are moist, without the need for syrup
- light and fluffy as a cloud
- melt-in-your-mouth texture
- sweet and somewhat tangy
- refreshing, great for summer
- surprisingly simple to create
- not excessively sweet
- suitable for any occasion
- and delicious.
Ingredients
- Let’s have a look at the components. The most important thing to note about this Japanese cotton cheesecake is that it does not include any leavening agent. The egg whites are responsible for the cheesecake’s spectacular rise, while the cream cheese is responsible for the cake’s fluffy texture. In this dish, cream cheese serves as the primary component. Make use of full-fat cream cheese that has at least 30% fat (check nutritional label).
- Lemon juice — this is used to give the cheesecake a tangy flavor. This can easily be substituted with vanilla extract if you prefer a more delicate flavor.
- In order for the soufflé cheesecake to rise, it is essential that you use eggs. I prefer using big eggs that have been free-ranged or organically grown. Using cold eggs will result in a more stable meringue.
- Cake flour is required in order to produce a cake that is very soft. Because Japanese cheesecakes are so delicate, cake flour cannot be substituted for all-purpose or self-rising flour.
- Sugar – used to provide sweetness and to assist the meringue become more stable throughout the baking process. Even while this cheesecake is not extremely sweet, the amount of sugar may be increased slightly to make it more so. Alternatively, icing sugar can be sprinkled on top of the cake.
How to Make Japanese Cheesecake
Making Japanese cheesecakes is straightforward, but it is important to be precise in order to achieve the finest results.I recommend using a kitchen scale for this recipe since the components must be measured out exactly, as is required by the recipe.It is necessary to sift the flour before adding it to the batter in order to get the nicest texture possible.In the same way, if the mixture gets lumpy, filter it once again to eliminate any lumps.
- In a large mixing bowl, whisk together the cream cheese, melted butter, and boiling milk. Whisk vigorously until the mixture has the consistency of a creamy paste. If the cream cheese is too lumpy, gently cook it over a double boiler until it becomes smooth.
- In a separate bowl, whisk together the egg yolks and cream cheese until well combined. Sieve in the flour. Using a whisk or a spatula, combine all of the ingredients. If there are any lumps of flour in the mixture, sieve it once more.
- When the egg whites are foamy, add the lemon juice and continue to whip until the mixture is stiff.
- Slowly incorporate the sugar into the egg whites, in thirds, until well incorporated. Mix until the meringue forms soft-medium peaks, about 5 minutes more.
- One-third of the meringue should be folded into the cake batter. Using a spatula, gently fold in the remaining meringue, being careful not to deflate it too much. To incorporate the ingredients, fold the batter in on itself with a sweeping motion. Keep the meringue from becoming deflated by removing too much air from it.
- Prepare to bake the cake by pouring the batter into the prepared pan and lining it with parchment paper.
Baking the Soufflé
The baking procedure used to create the jiggle in this soufflé cheesecake is the key to its success. In contrast to regular baked cheesecakes, Japanese cheesecakes are baked in a hot water bath, rather than on a baking sheet. The water produced steam in the oven, which resulted in a texture that was quite fluffy.
- For the springform pan to be successful, it must be completely covered with aluminum foil to prevent any water from seeping in. I propose that you use two or three layers of aluminum foil. Place the cake pan into a deeper, bigger pan to protect it from damage. Pour boiling water into the bigger pan, filling it to a height of approximately 1 inch.
- Bake the cheesecake for 30 minutes in a preheated oven, then open the oven door to let the steam out of the cake. The cheesecake will not become too soft if part of the steam is released.
- Continue to bake for an additional 30 minutes after lowering the oven temperature to This cheesecake is so soft that it will not pass the skewer test with the same accuracy. When the cheesecake has a small wobble to it, but is golden brown on top, it is ready to serve.
Japanese Cheesecake Tips and Tricks
- Always line the cake pan with parchment paper to make removal from the pan simpler. Measure ingredients carefully and properly. If you are unsure about how to measure flour, please refer to our instruction on how to measure flour correctly.
- Before adding the egg yolks, make sure the cheesecake mixture is completely lump-free. If there are any lumps left, reheat the mixture in a double boiler until it is no longer cold. Continue mixing until there are no lumps remaining.
- To avoid lumps in the cake flour, sieve it. Even after mixing, if the batter is still lumpy, sift it again to eliminate the lumps.
- For the meringue, use eggs that have been refrigerated. Cold egg whites produce a more stable meringue than warm egg whites.
- Do not pour in the entire cup of sugar at once. Pouring in all of the sugar at once might cause the meringue to deflate. While mixing, gradually add the sugar in thirds at 30-second intervals.
- For the best results, medium-sized peaks of meringue are required. It is impossible to get a decent rise with a soft meringue, and a stiff meringue can also have an adverse effect on the rise.
- When baking, always use a water bath to prevent burning. The steam contributes to the airy texture of the soufflé cheesecake while also preventing it from burning.
- Do not open the oven door until specifically instructed to do so.
- Allowing the cheesecake to cool in the oven with the door slightly ajar will prevent it from deflating too quickly. During the colder months, this is especially necessary. If the cheesecake is allowed to cool too rapidly, it will collapse.
- Follow the instructions for the oven temperature specified in the recipe.
Freezing and Storage
The ideal way to enjoy Japanese cheesecakes is to let them cool in the refrigerator for a few hours before serving.To serve, cut the cake into serving portions and sprinkle with icing sugar or brush with apricot jam or honey before cutting into slices.Serve it with a side of fresh fruit, such as strawberries or raspberries.You may also use frozen fruit such as frozen blueberries or frozen strawberries.
Alternatively, if you have any leftovers, this cheesecake may be refrigerated for up to three months.To achieve the best results, wrap the cheesecake in plastic wrap before wrapping it in aluminum foil to prevent freezer burn.In the refrigerator, souffle cheesecakes can be kept for up to 3 days.At room temperature, I do not advocate keeping this cheesecake out on the counter.
More cheesecake recipes:
- Recipes for baked strawberry cheesecake, 19+ Amazingly Creamy Cheesecake Recipes, Pecan Pie Cheesecake, Lemon Cheesecake Bars, and more are available online.
Cheesecake with Oreos The OREO cookie crust is filled with a rich, creamy, and delectable no-bake cookies and cream cheesecake filling, which is also no-bake.Cheesecake made in the Instant Pot with Peanut Butter Graham cracker crust, layer of chocolate, peanut butter and chocolate chips are all used to create this rich and creamy cheesecake in the Instant Pot.Cheesecake Bars with a Triple Chocolate Cookie Crunch Base Bars made with a brownie cake mix foundation, chocolate cheesecake middle, and a milk chocolate coating; this simple bar recipe is sure to delight even the most ardent chocolate enthusiast!CONNECT WITH SAVORY EXPERIMENTS ON SOCIAL MEDIA!
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Japanese Cheesecake
- Japanese cheesecake that is unbelievably light and fluffy, and it is so soft that it melts in your tongue. Baked in a water bath, this jiggly cheesecake has the fluffiest texture of any dessert you’ve ever tasted. Preparation time: 10 minutes Preparation time: 1 hourChilling time: 5 hours Time allotted: 6 hours and 10 minutes Dessert is the final course. Asian and Japanese cuisines are available. Fluffy cheesecake, handmade cheesecake, Japanese cheesecake, jiggly cheesecake are some of the terms used to describe this dessert. There are 8 servings total. Calories: 182 calories per serving Preheat the oven to 325 degrees Fahrenheit. Prepare an 8- or 9-inch springform pan by greasing it and lining it with parchment paper on the sides and bottom
- In a large mixing bowl, thoroughly combine the cream cheese, melted butter, and boiling milk. The consistency of the cream cheese mixture should be similar to a smooth paste. If there are any lumps left, heat over a double boiler until they dissolve.
- In a large mixing bowl, combine the egg yolks with the cream cheese, stirring well to incorporate
- Mix in the cake flour with a whisk after sifting it in with the rest of the ingredients. If any flour lumps remain after sieving, repeat the process.
- In a second dish, whisk the egg whites with an electric mixer until stiff peaks form. Once the mixture has gotten foamy, add in the lemon juice and whisk well.
- To make the foamy eggs more fluffier, add one-third of the sugar and continue mixing for another 30 seconds. In a separate bowl, combine one-half of the remaining sugar with the meringue and whisk for 30 seconds. Adding in the remaining sugar and whisking constantly until the meringue forms medium peaks
- Using a spatula, fold in one-third of the meringue into the cake batter until just combined. Make a sweeping motion to fold the batter in on itself and set it aside.
- Using a spatula, gently fold in the remaining meringue, being careful not to deflate it too much. Once the meringue has been fully combined and the batter is light and fluffy, remove the pan from the heat.
- Using parchment paper, line the edges and bottom of a cake pan to prevent it from sticking. Remove any big bubbles from the cake batter by scraping it with a spatula after it has been poured into the pan.
- Place the cake pan into a deeper, bigger pan to protect it from damage. Make certain that the cake pan is completely coated with aluminum foil.
- Fill the bigger pan with boiling water to a height of approximately 1 inch
- Bake the cheesecake for 30 minutes at 325 degrees Fahrenheit in a preheated oven.
- Approximately 30 minutes after baking, open the oven door for 10 seconds to let some steam out. The cheesecake will not get overly soft if some of the steam is released during baking.
- Reduce the oven temperature to 225°F and bake for an additional 30-40 minutes until the potatoes are tender. When the cheesecake has a small wobble to it, but is golden brown on top, it is done.
- Allow the cheesecake to cool for 30 minutes in the oven, with the door slightly ajar, before removing it. After that, let for 4 hours of cooling and chilling before serving.
- In order to serve, either sprinkle the cake with icing sugar or brush the cake with apricot jam or honey
- If you’ve tried this recipe, please come back and tell us how it turned out in the comments or ratings section!
The following are the calories: 182kcal | carbohydrates: 14g | protein: 4g | fat: 12g | saturated fat: 7g | polyunsaturated fat: 1g | monounsaturated fat: 3g | trans fat: 1g | cholesterol: 105mg | Sodium: 94mg | Potassium: 75mg | fiber: 1g | sugar: 10g
Meet The Author: Jessica Formicola
Savory Experiments is run by Jessica, a mother, wife, and food enthusiast. She is obsessed with butter, salt, and bacon, and she spends the majority of her time in the kitchen and in front of the lens of her camera. Jessica contributes to a variety of publications, including PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel, and others.
Making a Jiggly Japanese Fluffy Cheesecake Is Easier Than You Think
| Nutrition Facts (per serving) | |
|---|---|
| 290 | Calories |
| 17g | Fat |
| 26g | Carbs |
| 9g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 290 |
| % Daily Value* | |
| Total Fat 17g | 22% |
| Saturated Fat 9g | 44% |
| Cholesterol 234mg | 78% |
| Sodium 182mg | 8% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 0g | 1% |
| Total Sugars 17g | |
| Protein 9g | |
| Vitamin C 1mg | 3% |
| Calcium 61mg | 5% |
| Iron 1mg | 7% |
| Potassium 142mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a bouncy and light dessert made using components that are similar to conventional cheesecake but have a lighter and fluffier texture.It is made with a similar recipe to regular cheesecake.However, the most significant distinction is that the Japanese cheesecake does not have a crust and that the egg whites are whipped to soft peaks before being folded into the final mixture.
This delectable import, which is similar to chiffon cake but much lighter and more airy while remaining surprisingly strong, has become a home baker favorite.The jiggly cake is impressive enough on its own, and it doesn’t require any more embellishments to win new admirers.Just a little dusting of powdered sugar is all that is required to create this stunning dessert.This cheesecake is less sugary than a traditional cheesecake, and as a result, it is a refreshing and mild-flavored dessert that can be easily customized with a dash of your favorite liqueur, or served with a variety of fruit compotes, chocolate shavings, or fresh berries on top.To ensure that your Japanese cheesecake recipe is a success every time, there are a few pointers you should keep in mind when baking the dessert.
- Having the eggs at room temperature—whites and yolks separated before you begin—a springform pan on hand to quickly unmold the cake, and measuring everything before you begin are all suggestions.
- Planning ahead is also a good idea.
- The devil is in the details when it comes to making a gorgeous cake, and this Japanese import is no exception.
Click Play to See This Light Japanese Cheesecake Come Together
- ″It’s a great option for brunch. Oh, it’s so light and fluffy! Meringues may be tough to make, so take your time and carefully follow the instructions, but otherwise this is a fairly basic recipe.″ Renae Wilson is credited with inventing the phrase For the Cream Cheese Batter, combine the following ingredients: 2 1 cup (8 ounces) cream cheese
- 6 tablespoons milk
- 3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 6 large egg yolks
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 1 1/2 ounces (5 tablespoons) unsalted butter, divided
- 1 cup (8 ounces) cream cheese
- 6 tablespoons milk
- 3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- For the Meringue, combine 6 large egg whites, 1/2 teaspoon cream of tartar, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract.
- For the Garnish:
- 6 tablespoons confectioners’ sugar
Make the Cream Cheese Batter
- Gather the ingredients for the batter.
- Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch springform cake pan with 1 tablespoon of butter until it is well greased.
- Wrap 2 to 3 sheets of aluminum foil tightly around the outer bottom and up the edges of the pan to prevent water from seeping into the pan during baking. Remove from consideration.
- 1 cup of water should be brought to a boil in a small saucepan.
- In a metal or glass bowl, combine the remaining butter, cream cheese, and milk until well combined.
- Stack the bowl on top of the sauce pan with the boiling water to create a double boiler.
- Using a low heat, slowly soften the ingredients until they are completely melted, around 5 minutes.
- Make sure there are no lumps in the batter by placing it in the bowl of a stand mixer and whisking softly on medium speed to ensure it is smooth.
- Alternatively, a hand mixer can be used.
- Set aside. Sift the flour and cornstarch together in a separate basin.
- Gradually incorporate the flour and cornstarch ingredients into the cream cheese batter until well incorporated. Using a whisk, combine the ingredients.
- In a separate bowl, mix together the egg yolks and sugar until they are creamy.
- Lightly whisk in the salt and lemon juice until everything is well-combined. Leave it alone while you make the meringue.
Make the Meringue
- Gather the ingredients for the meringue.
- Whip the egg whites on medium speed with a stand or hand mixer in a very clean and dry bowl until the egg whites are beginning to become opaque
- do not beat them at a high speed.
- Once the mixture is opaque, add the cream of tartar in a single batch and continue mixing. The meringue will begin to turn dazzling white and glossy as the process continues.
- Add the sugar in little amounts at a time, a spoonful at a time. whisking vigorously until the ingredients are well combined The meringue will be thick, stiff, and sparkly in no time at all. As soon as you remove the beaters from the mixture, it should form firm peaks.
- Pour in one-third of the meringue at a time into the cream cheese batter, mixing quickly to loosen the mixture. Add another third of the meringue and gently fold it in with a spoon, trying to keep as much air in the batter as possible while doing so. Repeat the process with the leftover meringue to create a light and airy cake batter.
Bake the Cheesecake
- Bring 8 cups of water to a boil in a kettle or medium saucepan.
- Slowly pour the batter into the prepared pan, gently leveling the batter with the back of a spoon or the back of an offset spatula as necessary. carefully lift the cake pan approximately 6 inches off the work surface and then lower it back down to allow any trapped air bubbles to escape.
- Pour boiling water into a deep roasting pan that is deep enough to go halfway up the cake pan and place on the middle rack of the preheated oven. The bain-marie will assist in the gentle cooking of the cake.
- Preheat the oven to 350°F and bake for 1 hour. Continue to bake the cheesecake in the oven for a further 45 minutes after the oven has been turned off and the door is closed. Open the oven door and let the cake inside for 15 minutes to allow the temperature of the cake to gradually decrease and avoid it from collapsing.
- Leave it to cool fully when it has been removed from the oven.
- Once the cake has cooled, remove it from the mold and serve it sprinkled with powdered sugar.
Tips
- It is important to ensure that there is no trace of yolk in the egg whites while separating them from the yolks, since this might prevent the whites from foaming correctly. While the eggs are still cold, it is much easier to separate them.
- Allowing the egg whites to get to room temperature before using them is highly recommended. Egg whites that have been left out at room temperature will whip up considerably better and have more volume.
- When preparing the meringue, be sure to use a clean basin that does not contain any fat or oil. You may use white vinegar to clean the interior of the bowl just to be sure.
- Keep the egg whites from becoming deflated by adding the sugar to them too rapidly.
- It is critical to bake this cheesecake at the proper temperature in order to achieve the best results. Home ovens are notoriously incorrect, with temperature readings ranging from 25 to even 50 degrees off. In the centre of your oven, set an oven thermometer to determine how accurate your oven is and whether you need to increase or decrease the heat to attain the desired baking temperature.
How to Store
It is possible to store the cheesecake in the refrigerator for up to 24 hours if it is stored in an airtight container. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Jiggly Japanese Cheesecake Recipe
Jiggly Japanese cheesecake is now the stuff of legends, and for good reason. An ethereal treat with a delicious fluffy crumb that defies the laws of physics. In this recipe, eggs and cream cheese are used to create a soft, cottony ″cheesecake″ that is delightful to eat and hold.
So What Is It?
For those who are only familiar with the iconic New York-style cheesecake, this dessert will come as a bit of a disappointment.Because it’s a chiffon cake, or more accurately, a foam-style cake: fluffy, tall, and jiggly to the extreme, it’s a loose rendition of cheesecake.Despite the fact that this cheesecake originated in Japan, it swiftly spread over the world because to its delightful jiggliness.It was the BuzzFeed video where they attempted to make it five times in order to get the ideal DIY jiggly cheesecake that inspired me to create my own version of it.
Fair warning, though: this dish is time-consuming and NOT FOR THE WEAK OF HEART.However, if you believe you are up to the task, let’s begin baking!
Japanese Jiggly Cheesecake
- A Japanese cheesecake with a cottony texture and jiggly center. Preparation time: 1 hour and 30 minutes Preparation time: 2 hours Before eating, allow the food to cool fully. 4 hours and 30 minutes Time allotted: 8 hours Course Dessert Japanese Dishes are served in this restaurant. 8 Calories (437 kcal) per serving Oven with a conventional setting
- 8 1/2-inch springform pan
- Pastry ingredients: 130 mL milk, 100 g butter, 200 g cream cheese, 13 egg whites, 6 egg yolks, 60 g flour, 60 g corn starch, 260 g sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla
- Preheat the oven to 320 degrees Fahrenheit. In a medium saucepan, melt the cream cheese, butter, and whole milk over low heat, stirring constantly. (If you want to speed up the process, you may chop the butter and cream cheese into small pieces before adding them). When the chocolate is totally melted, set it aside.
- Prepare your eggs by separating them. It is preferable if the eggs are at room temperature for the best outcomes. For the recipe, set aside six of the yolks and all of the whites.
- Prepare your spring-form pan by lining it with parchment paper. Make careful to wrap the bottom of the container with aluminum foil to prevent leaks.
To Make the Meringue
- Pour the thirteen egg whites into the bowl of a stand mixer fitted with a whisk attachment
- Add 14 teaspoons of cream of tartar to the egg whites to aid in the durability of the frothy peaks.
- For two minutes, mix on high speed.
- Add the sugar in little amounts at a time. (This procedure should take between five and seven minutes.)
To Make the Cream Cheese Layer
- Take the melted cream cheese mixture and whisk it into the egg yolks until well combined.
- Using a whisk, combine the ingredients until they are thoroughly combined.
- Sift in the flour, then the corn starch, and set aside.
- Pour in one teaspoon of vanilla extract.
Finish
- At this point, you’ll want to start heating some water for a bain-marie, which is a water bath that will prevent the cheesecake from breaking during baking.
- Combing the meringue into the flour and egg mixture with a broad spatula and turning it over and under, over and under, over and under
- Fill the spring-form pan halfway with the batter that has resulted. (It may need a few of quick taps on the side to get it to calm down.)
- Afterward, place the spring-form pan with the cheesecake mixture inside a second, bigger pan.
- Fill the bottom pan half way with boiling water and set aside.
- Preheat the oven to 320 degrees for 25 minutes.
- Reduce the heat to 280°F and continue to cook for another 55 minutes. (I had to bake it for an additional 30 minutes because mine wasn’t done when it was supposed to.)
Calories: 437 kilocalories 48 g of carbohydrates 10 g of protein 23 g of fat 13 g of saturated fat 1 gram of trans fat Cholesterol: 202 milligrams Sodium: 265 milligrams Potassium: 178 milligrams 1 gram of fiber 35 g of sugar Vitamin A (in IU): 869 Calcium: 68 milligrams 1 milligram of iron Cheesecake, cottony, dessert, Japanese, jiggly are some of the keywords to remember.When your jiggly cheesecake comes out of the oven, it should have the following appearance: Simple removal from the bigger pan, removal of foil, removal of spring assembly and removal of parchment paper should result in a gorgeous jiggly cotton cheesecake.You’ll want to coat it with some powdered sugar at this stage to make it seem a bit more elegant.
How do I Eat It?
Isn’t it a funny question? However, I’ve heard that some people prefer to eat this cheesecake while still warm, but I recommend allowing it to cool entirely — at least four hours — in order for the flavors to ″ripen″ properly.
So What Does it Taste Like?
I tried it both ways: right out of the oven and then after it had cooled for six hours.It was delicious both ways.When it comes out of the oven, it is warm and fluffy, with a texture that is similar to custard due to the strong eggy flavor.Although it’s a little sugary without being too sweet, the cream cheese flavor is present and well-balanced.
However, despite all of that, it is not too rich or heavy in any way, unlike a New York-style cheesecake.Instead, it’s more like a chiffon cake or an angel food cake: fluffy, light, airy, and frothy in consistency.However, this is far superior to an angel food cake!It would be fantastic served with ice cream and/or fresh fruit, such as blackberries, strawberries, or blueberries, depending on what’s in season.The only disadvantage is that it doesn’t really jiggle until it has cooled fully.
- Consequently, if you want that piece of the show to be a part of it, I’d recommend bringing it to the table while it’s still warm.
- However, if it’s the flavor you’re wanting, I’d recommend letting it cool completely.
- The strong egg flavor has clearly subsided, allowing you to taste more of the butter and the sweetness instead.
- In addition, the texture is fantastic.
- It’s wet, yet it doesn’t have a greasy sensation or flavor to it at all.
Furthermore, it has a delightfully soft and spongy feel.If you’re looking for a comparison, it tastes similar to Sara Lee pound cake.The buttery richness and flavor are exactly the same.This cake is lighter and fluffier, and it doesn’t come frozen — you have to put in a lot of work — but it tastes just like Sara Lee pound cake, which is what this jiggly cake is supposed to taste like to me.
So last words?
Always use an oven thermometer to ensure proper baking results!When in doubt, head to the hardware store and pick up a cheap oven rack that you can use inside your oven.You may use it to check the temperature of your oven.You shouldn’t rely on your phone’s dial or the digital digits displayed on its screen because they are frequently wrong.
The likelihood of success increases if you bake this at the proper temperature and check it with a skewer to ensure that it is done.Please see the video below to see me creating and tasting my jiggly cheesecake: Happy baking, sweethearts!
Japanese Jiggly Cheesecake — Yuki’s Kitchen
This recipe was initially featured in Waitrose Weekend, and it has since been adapted.We don’t frequently equate Japanese cuisine with desserts, but believe me when I say that we Japanese, myself included, have a serious sweet craving for sweets.This week, I’d like to share with you a special Japanese ″jiggly″ cheesecake recipe that I just produced for you.I hope you enjoy it.
This dessert is a fantastic crowd pleaser, as it arrives at the table wobbling on the plate and topped with luscious strawberries, which makes it a true conversation starter.It is a bit more complicated to produce than a classic soufflé, and the process is similar to that of classic soufflé production, therefore I will go into great detail about how to make it.Chizu Keki is a fictional character created by manga artist Chizu Keki.The Katakana alphabet is one of three alphabets used in Japan (confusing, I know!) and is one of the most widely used.This is the language allocated for the use of imported western terminology such as piku-niku (picnic) and supamaketto (supa-maketto) (supermarket).
- When you speak chizu keki out loud, you’ll note that it sounds quite similar to the English phrase ″cheesecake.″ As part of her Japanese language studies, my 5-year-old daughter attempts to cheat by uttering English words with a Japanese accent.
- It’s quite amusing!
- Patisserie a la japonaise I enjoy traditional Japanese delicacies such as taiyaki cakes filled with sweetened bean paste and dango rice dumplings with a sweet soy glaze, which are popular in Japan today.
- However, because I grew up eating desserts that were heavy on the butter, it is the French-Japanese fusion patisserie that has me most enthused.
- Macha macarons, black sesame eclairs, and, of course, the mille crepe cakes that were featured on the Great British Bake Off last year, are just a few of the delectable treats available.
It’s possible that the success of this hybrid cuisine might be attributed to Japanese pastry chefs who chose to train in France and master their craft at some of the world’s top patisserie shops.After leaving the kitchen, several chefs have gone on to create their own successful bakeries in Paris, such as Sadhuru Aoki, which is now widely regarded as one of the must-visit patisseries in the French city.I would really want to organize a vacation to Paris and spend the entire day hopping from shop to store sampling all of the Japanese delicacies I could discover!
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Yuzu is a special ingredient.It seems that this dimpled and slightly bumpy-skinned fruit has had a time in the spotlight in the last few years.Fine dining establishments in both London and France have embraced this little citrus fruit and its aromatic tart flavor.Japanese cuisine has employed it for hundreds of years, and now it appears that the rest of the globe has discovered its benefits as well.
Yuzu is a citrus fruit with overtones of lime, lemon, and grapefruit, and it may be used in a variety of sweet and savory recipes.When used in the same way as a lemon, it has a zingier, more bouncy flavor that is a little more fun – just like this cheesecake!The temperature of the oven is critical in this recipe!First and foremost, it is critical to start the cheesecake at a high temperature of 190° C and then reduce the temperature to 110° C.I discovered during my testing that if I continued to cook the cake at the same temperature, the cake would not keep its shape and was more likely to collapse.
- Ovens vary in their capabilities, so if you believe yours is running a little hot, you should invest in an oven thermometer to make your life a little simpler.
- Making a light and fluffy cake by folding The process of folding whipped egg into a batter is similar to that of preparing a soufflé, and it is used to make this cheesecake.
- The success of your cheesecake is dependent on the completion of this phase.
- I recommend folding in the first third of your meringue into the batter to loosen the mixture, and then folding in the second two-thirds in two batches to finish off the batter mixture.
- Although folding appears to be simple, there is more to it than meets the eye!
If you fold your mixture with too much power, the air will be beaten out of the whites, and you will end up with a pancake instead of a cake.If you don’t fold the mixture thoroughly enough, you’ll wind up with lumps of egg whites, which will influence the texture of your cake significantly.With a big metal spoon, work swiftly and effectively to gently drag the spoon through the mixture in a figure of eight motion until the mixture is smooth and uniform in consistency.The end of the spoon can be used to gently pull any little bubbles of egg white out of the mixture.Guys, take some time off.Another key step to remember is the need of allowing the batter to rest in the refrigerator.
You might think this step isn’t required, but don’t ignore it or you’ll wind up with a cheesecake that has melted.When baking a cake, it’s important about creating an airy yet sturdy internal structure, and resting the batter does just that – which is what makes this cake so delectably delicious!
Japanese Jiggly Cheesecake
Preparation time: 20 minutes Cooking time: 1 hour and 20 minutes 1 hour and 40 minutes in total Japanese jiggle cheesecake is a light and fluffy dessert that has a texture similar to that of a soufflé. When you bring this recipe to the table, your children will be delighted by the way it jiggles on the plate.
Ingredients
- Recipe includes 250g soft cheese/cream cheese, 35 g unsalted butter at room temperature, 4 tbsp double cream, 4 medium eggs, 1 tsp Yuzu Juice, 25g cornflour, 15g plain flour, 75 g caster sugar, strawberries, blueberries, and a few mint leaves for garnish.
Method
- Preheat the oven to 190°C (gas mark 5) and set aside. Baking paper should be used to line the bottom and sides of an 18 cm springform cake tin. Cover the exterior with aluminum foil to ensure that it is waterproof.
- Preparing the water by filling a big heatproof dish or saucepan with just-boiled water Set aside a smaller heatproof dish and submerge it in the boiling water to combine the soft cheese, butter, and cream. The butter and cheese should melt together when you use a spatula to combine them, then add the egg yolks and yuzu juice and combine thoroughly. Gently fold in the sifted flours until everything is well-combined. Place the batter in the refrigerator for half an hour to let it to rest after straining through a sieve to obtain a smooth batter.
- In a separate large mixing bowl, whisk together the egg whites and sugar until soft peaks form, being careful not to overbeat. Add 1/3 of the meringue to the cheese mixture and thoroughly mix it in, then gently fold in another 1/3 and finally the remaining 1/3 to create a light and airy cake batter, as seen in the photo. To assemble the cake, place it in a medium roasting tin and fill the bigger tin halfway with just-boiled water. Pour the batter into the prepared cake tin. Bake for 20 minutes at 200°C, gas mark 14, then reduce the heat to 110°C, gas mark 14, and bake for 1 hour, or until the top is golden brown and a spear inserted into the center of the cake comes out clean.
- Remove the cake from the oven and remove the cake pan from the water bath as soon as possible. Carefully remove the cheesecake from the cake tin and allow it to cool completely before serving.
- Decorate with berries and a few of mint leaves if desired. Keep the dish at room temperature.
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Fluffy Jiggly Japanese Cheesecake Recipe by Tasty
- Learn how to make this traditional Japanese cuisine in the comfort of your own home! Prepare to whisk up a lot of egg whites to get this fascinating jiggly texture, as well as to layer in tastes such as cream cheese, to make this dessert. for a total of 6 servings 15 cups granulated sugar (130 g)
- 7 tablespoons butter
- 4 oz cream cheese (100 g)
- 12 cup milk (130 mL)
- 8 eggs, yolks
- 14 cup flour (60 g)
- 14 cup cornstarch (60 g)
- 13 big egg whites
- 2/3 cup granulated sugar
- hot water for baking
- 15 cups granulated sugar
- A teaspoon of powdered sugar, to be used for serving
- 1 cup strawberries (340 g), to be used for serving
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius)
- Melt the butter, cream cheese, and milk in a small saucepan over medium heat, whisking constantly, until the mixture is smooth. Remove the pan from the heat and set it aside to cool.
- Make an in-depth egg yolk mixture in a big mixing bowl by whisking it until smooth, then gently trickle in the cream cheese mixture while swirling constantly until it is equally incorporated
- Combine the flour and cornstarch in a separate bowl, stirring constantly to ensure there are no lumps
- In a separate large mixing bowl, use a hand mixer to whip the egg whites until they form soft peaks. Gradually add the sugar while continuing to whisk the mixture until firm peaks are formed.
- Add 14 of the egg whites and fold them into the yolk mixture, then continue to fold in the remaining egg whites until the batter is uniformly blended.
- Bake for 9 minutes at 350°F (220°C). Grease and line the bottom and sides of a 9-inch (23-7.5 cm) round cake pan with parchment paper. Make careful you thoroughly wrap the bottom and sides of a springform pan with aluminum foil twice to avoid any spillage.
- Pour the batter into the pan and shake the pan to expel any big air bubbles that have formed.
- Place the pan into a bigger baking dish that has been lined with two paper towels at the bottom. DIRECTIONS: The paper towels help to ensure that the heat is dispersed evenly around the pan’s bottom. Fill the bigger pan with boiling water until it is about 1 inch (2 cm) above the bottom.
- Initially, bake the cake for 25 minutes, then decrease the heat to 285 degrees Fahrenheit (140 degrees Celsius), and bake for another 55 minutes, or until the cake has about doubled in height.
- Remove the cake from the oven and carefully invert it onto your dominant hand, peeling off the parchment paper. Because the cake will be incredibly hot, considerable caution should be exercised. If you want to flip the cake onto a platter, you can do it, but it will cause the cake to deflate even further.
- Sprinkle powdered sugar over the top of the cake, then slice and serve with strawberries while the cake is still warm.
- Enjoy
- For a total of 6 servings 1 cup granulated sugar (130 g)
- 7 tablespoons butter
- 4 oz cream cheese (100 g)
- 12 cup milk (130 mL)
- 8 eggs, yolk
- 14 cup flour (60 g)
- 14 cup cornstarch (60 g)
- 13 big egg whites
- 2/3 cup granulated sugar (130 g)
- hot water for baking
- powdered sugar for serving
- 1 cup strawberries (340 g)
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius)
- Melt the butter, cream cheese, and milk in a small saucepan over medium heat, whisking constantly, until the mixture is smooth. Remove the pan from the heat and set it aside to cool.
- Make an in-depth egg yolk mixture in a big mixing bowl by whisking it until smooth, then gently trickle in the cream cheese mixture while swirling constantly until it is equally incorporated
- Combine the flour and cornstarch in a separate bowl, stirring constantly to ensure there are no lumps
- In a separate large mixing bowl, use a hand mixer to whip the egg whites until they form soft peaks. Gradually add the sugar while continuing to whisk the mixture until firm peaks are formed.
- Add 14 of the egg whites and fold them into the yolk mixture, then continue to fold in the remaining egg whites until the batter is uniformly blended.
- Bake for 9 minutes at 350°F (220°C). Grease and line the bottom and sides of a 9-inch (23-7.5 cm) round cake pan with parchment paper. Make careful you thoroughly wrap the bottom and sides of a springform pan with aluminum foil twice to avoid any spillage.
- Pour the batter into the pan and shake the pan to expel any big air bubbles that have formed.
- Place the pan into a bigger baking dish that has been lined with two paper towels at the bottom. DIRECTIONS: The paper towels help to ensure that the heat is dispersed evenly around the pan’s bottom. Fill the bigger pan with boiling water until it is about 1 inch (2 cm) above the bottom.
- Initially, bake the cake for 25 minutes, then decrease the heat to 285 degrees Fahrenheit (140 degrees Celsius), and bake for another 55 minutes, or until the cake has about doubled in height.
- Remove the cake from the oven and carefully invert it onto your dominant hand, peeling off the parchment paper. Because the cake will be incredibly hot, considerable caution should be exercised. If you want to flip the cake onto a platter, you can do it, but it will cause the cake to deflate even further.
- Sprinkle powdered sugar over the top of the cake, then slice and serve with strawberries while the cake is still warm.
- Enjoy
Jiggly Japanese Cheesecake
Japanese Cheesecake is produced using a cream cheese and egg yolk mixture that is then folded into a sweet meringue layer before being baked.The outcome is a sponge cake that is nearly soufflé-like in texture, jiggles, and is very fluffy.Whatever you serve it with, whether it’s just powdered sugar or berries on top, it’ll be a hit.Hello everyone, it’s Kevin from Kevin Is Cooking here to greet you.
I’d want to express my gratitude to Rachel for allowing me to participate to her blog, The Stay at Home Chef.In today’s article, I’ll be sharing my Jiggly Japanese Cheesecake recipe with you!When it comes to cheesecake, Japanese Cheesecake is unlike anything you’ve ever tasted before.It has a name that sounds similar to the American version, but the texture is more fluffy and jiggly, as opposed to the normal American cheesecake, which is thick and sour.The cake is light and fluffy, and it is created with sweet meringue that is mixed into a cream cheese and egg yolk mixture before being baked in a water bath.
- This is a must-try recipe!
- As soon as this Japanese Cheesecake is set on the table, it becomes a sight to see.
- This stand-up cake, which jiggles and shakes like it’s made of Jello, is guaranteed to wow your guests.
- It all starts with cream cheese, butter, and cream, all of which are heated and stirred together until smooth in the beginning.
- After it has cooled, it is mixed into the beaten egg yolks until well combined.
The flour and cornstarch are mixed into the batter until it is smooth and silky.I like to add a pinch of vanilla and a smidgeon of lemon zest to give it a little extra flavor.Using an electric mixer, whisk the egg whites and sugar until stiff peaks form, then fold them into the cream cheese egg batter.Prepare the baking pan by lining it with parchment paper and baking it in a water bath.This is an increase.And then it rises!
No, this isn’t your normal cheesecake.It has a texture that is nearly soufflé-like and is comparable to that of a spongecake.Aside from the joyful, jiggly dimension that this tall, fluffy cake provides when it’s set on the table, the flavor is light, and with a sprinkling of powdered sugar on top, this is a fantastic treat for any occasion.
I prepared a fast blueberry sauce and spooned a tablespoon on top of each slice of bread.Please consider giving this one a go.Enjoy!
Japanese Cheesecake: the best recipe for a fluffy, delicious Japanese dessert
If you’ve never tried Japanese cheesecake before, be ready to be blown away.When you bite into this ultra-light and fluffy delicacy, it virtually melts in your mouth.This delicious delicacy, which is also known as Japanese cotton cheese, jiggly cheesecake, or soufflé cheesecake, is a combination of rich, luscious cheesecake and lighter-than-air soufflé.A large amount of egg whites must be whipped to get an amazing frothy and jiggly texture for this dessert.
Japanese cheesecake has a delightful, moderately tangy flavor that can be readily customized by incorporating additional flavors and ingredients into the batter.Enjoy it hot or cold, with any topping of your choosing, such as whipped cream, fresh fruit, fruit puree, chocolate sauce, or any other favorite of yours, for instance.If you’re looking to create a stunning dessert that will be a success with your guests, Japanese cheesecake is the recipe for you!
What is Japanese Cheesecake?
Delicious, light and fluffy Japanese cheesecake is comparable to chiffon cake in texture and flavor, although it is somewhat more substantial.It gets its light texture from the use of egg whites and the fact that it is cooked in water.If you visit Japan, make careful to call this incredibly fluffy delicacy simply Baked Cheesecake or Soufflé Cheesecake, as opposed to the more common names in the United States.Baked cheesecake, which is identical to the traditional American-style cheesecake; rare cheesecake, which is a Japanese no-bake cheesecake produced without eggs; and soufflé cheesecake, also known as jiggly cake, which is the recipe for which you may find here.
Japanese Cheesecake vs. American Cheesecake
The Japanese cheesecake differs significantly from the American-style cheesecake in a number of important aspects.When compared to rich, creamy American cheesecakes, this one is significantly lighter and airier.This is due to the addition of egg whites to the batter, which results in a significantly lighter texture for Japanese cheesecakes.They’re also less sugary than classic American cheesecakes and don’t have crusts, which makes them a healthier alternative.
Japanese Cheesecake Ingredients
Japanese cheesecake differs significantly from American-style cheesecake in a number of important aspects, as follows: When opposed to rich, creamy American cheesecakes, this cheesecake is significantly lighter and airier in texture.As a result of the addition of egg whites to the batter, Japanese cheesecakes are noticeably lighter than their American counterparts.They’re also less sugary than conventional American cheesecakes and don’t have crusts, which makes them a good alternative to traditional desserts.
How to Make Japanese Cheesecake
Are you ready to create the finest Japanese cheesecake you’ve ever had?To begin, make sure to measure out all of your ingredients and arrange them on a work surface on your counter.This will make it possible for you to bake without interruption.Refrigerate the egg whites until they are firm.
They must be cool in order to give your cake the fluffiest and lightest texture possible.It’s time to start prepping your pan.Prepare your cake pan by lining the bottom and sides with parchment paper.Butter or frying spray should be used to grease the parchment paper.Once the cake has been baked, this step is critical for easy removal of the cake.
- Next, preheat your oven to 350 degrees Fahrenheit and fill a saucepan halfway with water.
- Bring to a boil, then lower to a simmer, and cover with a lid to keep the heat contained.
Making the Cream Cheese Batter
In a heatproof mixing dish, combine the cream cheese, butter, heavy whipping cream, and sugar.Combine all of the ingredients in a large mixing bowl over a pan of boiling water until they are completely melted and smooth.Turn off the heat and remove the cream cheese mixture from the pan.Following that, whisk in the egg yolks one at a time into the cream cheese mixture.Using a fine mesh sift in the flour.Sifting is essential since it will aid in the production of lump-free batter.
- Mix everything together with a whisk.
- Remove the batter from the pan and place it in a clean basin.
- In a separate bowl, whisk together the lemon zest and lemon juice.
Making the Meringue
Pour some boiling water into a baking dish and set it in the oven to heat up before you start preparing the meringue.Then, using an electric mixer, whip the egg whites until they are light and frothy.Continue to beat until medium to stiff peaks form, adding the sugar in small increments as needed.Fold in the egg whites one-third at a time into the batter until well incorporated.Pour the batter into the cake pan and bake for 30 minutes.Gently tap the pan on the countertop a few times to release any trapped air bubbles.
Baking the Japanese Cheesecake in a Bain-Marie
Place the cake pan in the baking dish and bake for 30 minutes.The water level should be approximately halfway up the side of the cake pan when it is done baking.Reduce the oven temperature to 320°F and bake the cheesecake for 70 to 75 minutes until it is set.Reduce the heat to 300 degrees Fahrenheit and bake for another 10 minutes.Turn off the oven and open the door a crack or two.Allow 15 to 20 minutes for the cake to cool completely.
- This will aid in preventing it from collapsing completely.
- Meanwhile, while the cake is cooling, mix the jam and boiling water in a small bowl.
- Remove the cake from the cake pan using a spatula.
- Finish by applying a thin layer of glaze to the top of the cheesecake, then allowing it to cool fully before slicing.
You may either serve your Japanese cheesecake at room temperature or chill it in the refrigerator for an hour or two before serving it to guests.
Tips for Making the Best Japanese Cheesecake
After you’ve completed baking the cheesecake, don’t remove it from the oven right away.It will come crashing down as a result of this.In an air fryer, you may prepare Japanese cheesecake, which is delicious.Simply fill the bottom of the air fryer with hot water and bake the cake for 15 to 20 minutes.Remove the cake from the pan after 5 minutes and set it aside to cool.Your cheesecake tasting eggy might be a result of overmixing the mixture or not baking it for long enough tim