Jiggly Japanese Cheesecake

spatuladesserts.com

Japanese cheesecake has a wobbly, airy texture similar to a soufflé when fresh out of the oven and a chiffon cake-like texture when chilled.

You will need some basic ingredients

Check the recipe for exact measurement

First, heat cream cheese, butter, and milk in a saucepan on low heat

Add egg yolk to the mixture and mix it with an electric hand mixer

Start whipping egg white while adding superfine sugar. Whip the egg white until soft peaks form, not stiff peaks.

Gently fold the egg white, into the egg yolk flour mixture. Make sure that the batter stays fluffy, do not deflate it too much.

For baking, you will need a well-prepared baking tin and use the water-bath tecnique

I recommend to use this 6 inch round cake pan.

For water bath I recommend to use a few cm bigger springform or baking tin, fill ⅓ with water and place it into the oven while preheating the oven.

You can find a step-by step baking tutorial in the recipe, with all the techniques and exact measurements.

Try my other Japanese style recipes

Hokkaido cheese tarts

Mochi Donuts