Jiggly Japanese Cheesecake Recipe

This one has been all over the internet for quite some time and netizens are raging over it, foodie or not. Catching a video of this Jiggly Japanese Cheesecake jiggling in slow motion is enough to make anyone drool. Light as air, soft and spongy and as delicious as they can get, these Japanese Cheesecakes are one of the most trending desserts right now. We’ve dreamt enough of that wobbling slice of sweet goodness, it’s time to make it ourselves. This recipe is a sure proof way to get your hands on one of those jiggly slices and dig in. Try it out and let us know how it came out.

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Jiggly Japanese Cheesecake Recipe

A soufflé-like sponge cake made using a cream cheese and egg yolk batter that gets folded into a sweet meringue that jiggles and is amazingly fluffy, this cheesecake recipe is sure to please all and sundry.

Votes: 23
Rating: 3.78
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Rate this recipe!

Course

Desserts

Cuisine

Japanese

Prep Time

20 minutes

Cook Time

80 minutes

Servings

people MetricUS Imperial

Ingredients

• 113 gms cream cheese
• 6 tbsp butter
• 2/3 cup heavy cream
• 8 egg yolks
• 2 tsp vanilla
• 1 lemon zest
• 1/4 cup all purpose flour
• 1/4 cup corn starch
• 12 egg whites
• 1 cup sugar

Course Desserts Cuisine Japanese Prep Time 20 minutes Cook Time 80 minutes Servings people MetricUS Imperial Ingredients 113 gms cream cheese 6 tbsp butter 2/3 cup heavy cream 8 egg yolks 2 tsp vanilla 1 lemon zest 1/4 cup all purpose flour 1/4 cup corn starch 12 egg whites 1 cup sugar

Votes: 23 Rating: 3.78 You: Rate this recipe!

Instructions

1. Preheat oven to 320°F.
2. In a small saucepan over medium heat, whisk the cream cheese, butter and heavy cream until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cooled cream cheese mixture, stirring until evenly combined. Whisk in the vanilla and lemon zest to combine.
4. Sift in the flour and cornstarch, whisking to avoid any lumps.
5. In another bowl, beat the egg whites until you see soft peaks. Slowly add the sugar while continuing to beat until you see hard, shiny peaks form.
6. Take a third of the egg whites and fold them into the cream cheese egg yolk mixture, then repeat with the remaining egg whites until the batter is thoroughly combined.
7. Line the bottom and sides of a 9x3 inch cake pan being sure sides are 4 inches tall. If using a springform pan, be sure to wrap the bottom and sides completely in foil to prevent any leaking of batter.
8. Pour the batter into the parchment-lined pan and shake on counter top to release air bubbles.
9. Place the filled pan into a roasting pan or dish lined with a tea towel or 2 paper towels at the bottom. Fill the larger pan with one inch of hot water. Bake for 25 minutes, reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.
10. Remove from oven, and carefully, invert the cake onto one hand, quickly removing pan from cake and place on stand or plate. Peel off the parchment paper. Be extremely careful, the cake will be hot!
11. Sprinkle the top of the cake with powdered sugar, slice, and serve.

Recipe Notes

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