Jiggly Japanese Cheesecake Recipe

The jiggly Japanese cheesecake is a yummy and nice cake, rich in flavor. This cake is surely a must-try. If you haven’t tried it out, you’re missing a lot. 

 

These are some of the ingredients needed for this recipe; cream cheese, unsalted butter, egg yolks, all-purpose flour, corn starch, heavy cream, lemon zest, egg whites, and sugar.

For the topping, we need berries and powdered sugar for dusting.

Important Notes

Kindly use an oven thermometer whenever you are going to bake if your oven doesn’t show degrees. This will specifically help you know what degrees to use when baking. 

Also, always use a timer in case your oven doesn’t have a timer, this will help you bake your cake very well. Your cake won’t under-cook or over-cook when you have a timer set.

Always use the measuring cups and weigh scale for correct measurements, avoid assuming, wrong measurements may end up ruining the taste of your cake.

For the cream cheese, always look out for authentic and good quality cream cheese, the better the quality, the better the cake will be. In addition, use Fluffy Jiggly Japanese Cheesecake Recipe by Tasty, it has a pleasant taste and is more creamy.

You can use unsalted if you want a little salt. You can use salted if you want a little salt.

I highly recommend you use eggs at room temperature. Make sure to separate the egg whites and the yolk carefully. When mixed, you will end up ruining the whole recipe.

Extra fine sugar is the best to use in this recipe.

For the flour and corn starch, always use the one that is low in protein. It will produce the fluffiest results.

Related post; Easy Funnel Cake Recipe  

Ingredients for the Jiggly Japanese Cheesecake

• 4 ounces (½ cup) of cream cheese
• 6 tablespoons of unsalted butter
• 8 egg yolks
• ¼ cup of all-purpose flour
• ¼ cup of corn starch
• 85 grams of heavy cream
• 1 teaspoon of vanilla extract
• Lemon zest from one lemon
• 12 egg whites
• 1 cup of sugar

• 8 ounces of berries of your choice for topping
• Powdered sugar for dusting

Equipment Or Tools Needed

• Oven
• Mixing bowls
• An electric hand mixer or a stand mixer
• Measuring cups and spoons
• Measuring scale 
• Parchment or baking paper
• Round pan 
• Non-stick cooking spray
• Kitchen paper towel
• Whisk

Steps To Follow For Jiggly Japanese Cheesecake

1. Firstly, preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius.
2. Secondly, in a saucepan over medium heat, whisk together the cream cheese, butter, and heavy cream until perfectly smooth. Carefully remove it from the heat and let it cool.
3. Furthermore, in a large bowl, whisk the egg yolks until smooth and then carefully drizzle in the cream cheese mixture, stirring until well combined. Whisk in the lemon zest and vanilla extract to combine.
4. Nextly, sieve in the all-purpose flour and corn starch whisking to make sure there are no lumps present.
5. In a separate large bowl, beat the egg whites with a hand mixer until you see soft peaks. 
6. Slowly add the sugar and continue to beat until you see hard, shiny peaks form.
7. In addition, take ⅓ of the egg whites and carefully fold them into the cream cheese egg yolk mixture.
8. Repeat the process with the remaining egg whites until the mixture or batter is thoroughly combined.
9. Grease the bottom of a 9*8-inch round pan with non-stick cooking spray, then line the bottom and sides of the pan with parchment paper.
10. Carefully and gently pour the cake mixture into the 9*8 inch pan, then shake on the countertop to release air bubbles.
11. Place the pan into a large baking dish lined with 2 kitchen paper towels at the bottom and fill the larger pan with 1-inch of hot water.

For The Baking Time

1. To begin with, bake for 25 minutes and then reduce the heat to 280 degrees Fahrenheit.
2. Bake for another 55 minutes until when the cake has risen to double its original height.
3. Next, remove the pan from the oven and carefully invert the cake onto one hand, quickly remove the pan from the cake and place it on a clean plate.
4. Gently peel off the parchment paper, be very careful since the cake will be hot.
5. Last but not least, dust the top of the cake with powdered sugar, slice, and serve with the desired berries while still warm.

Conclusion

To conclude with today’s recipe, we sincerely appreciate you for following us. We hope you have learned a lot about today’s recipe. 

We look forward to uploading more wonderful cheesecake recipes. You can also check out our

 

If you have enjoyed and have tried out this fantastic recipe, kindly take pictures of your Japanese cheesecake and send them to us. We shall be happy to have your images posted on the blog.