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Jiggly Japanese Cheesecake

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Jiggly Japanese cheesecake is a light, fluffy, and slightly wobbly dessert known for its airy texture and delicate sweetness. This souffle-style cheesecake melts in your mouth and offers a uniquely satisfying experience, unlike traditional dense cheesecakes.

Ingredients

226 g (1 cup) full-fat cream cheese (Philadelphia recommended)

55 g (¼ cup) unsalted butter

120 g (½ cup) whole milk

40 g (⅓ cup) all-purpose flour (low-protein like pastry flour ideal)

15 g (2 tablespoons) cornstarch

Pinch of salt

5 medium eggs, separated

75 g (⅔ cup) granulated sugar (superfine preferred)

Instructions

  1. Preheat oven to 320°F (160°C). Line an 8-inch round pan with parchment; wrap pan in foil.

  2. Melt cream cheese, butter, and milk over simmering water; stir until smooth. Cool slightly.

  3. Sift flour, cornstarch, and salt.

  4. Beat egg yolks into cream cheese mixture, one at a time.

  5. Fold in sifted flour mixture until smooth.

  6. Beat egg whites until foamy; gradually add sugar and beat to stiff peaks.

  7. Fold one-third of egg whites into cream cheese mixture to lighten; then fold in remaining whites gently.

  8. Pour batter into pan, tap gently to remove bubbles.

  9. Place pan in larger roasting pan; pour hot water halfway up sides (water bath).

  10. Bake 50-60 minutes until top is golden and skewer comes out clean.

  11. Turn off oven; leave cheesecake inside with door ajar for 15-20 minutes.

  12. Remove; cool completely on rack, then refrigerate at least 4 hours or overnight.

Notes

Add lemon juice or zest for brightness.

Dust with powdered sugar before serving.

Serve with fresh berries or compote.

Substitute some sugar with honey or maple syrup.

Try almond flour for nuttier texture.

Use superfine sugar for smooth batter.

Avoid freezing to preserve texture.

Find it online: https://familydinnercooking.com/jiggly-japanese-cheesecake/