18 Recipe For A Japanese Jiggly Cheesecake Unlock Flavor Sensations!
Published on: Mar 26, 2024
Japanese jiggly cheesecake, also known as "souffle cheesecake," has become a popular dessert all over the world for its fluffy and light texture. This unique cheesecake originated in Japan and has gained a cult following due to its delicate and melt-in-your-mouth consistency. Made with simple ingredients, this recipe is perfect for those who crave a not-too-sweet, airy dessert. Follow these steps to create your own Japanese jiggly cheesecake masterpiece.
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Ingredients:
Cheesecake batter:
1/2 cup cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/3 cup granulated sugar
3 eggs, separated
1/3 cup all-purpose flour
1/2 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
Meringue:
3 egg whites, at room temperature
1/4 cup granulated sugar
Instructions:
1. Preheat your oven to 320°F (160°C).
2. Prepare your cake pan.
Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. The parchment paper will make it easier to remove the cake from the pan later.
3. Make the cheesecake batter.
In a large mixing bowl, beat the cream cheese and butter until smooth. Gradually add in the sugar and mix well. Next, add in the egg yolks, one at a time, and mix until well combined. Then, mix in the flour, followed by the milk, vanilla extract, and lemon juice. Mix until the batter is smooth and free of lumps.
4. Make the meringue.
In a separate mixing bowl, beat the egg whites until they start to foam. Gradually add in the sugar while continuing to beat the egg whites until stiff peaks form.
5. Fold in the meringue.
Gently fold the meringue into the cheesecake batter until well combined. Be careful not to overmix or the meringue will lose its airy texture.
6. Bake the cheesecake.
Pour the batter into the prepared cake pan and tap the pan gently on the counter to release any air bubbles. Place the cake pan into a larger baking pan filled with hot water. The water should come halfway up the sides of the cake pan. This will create a water bath and help the cheesecake cook evenly. Bake for 50-60 minutes, or until the top is golden brown and the cake is set.
7. Cool and serve.
Once the cheesecake is done baking, turn off the oven and leave the cake in the oven for an additional 10 minutes with the door slightly ajar. This will prevent the cake from sinking in the middle. Once done, remove the cake from the oven and let it cool completely before removing it from the pan. Serve your Japanese jiggly cheesecake with a dusting of powdered sugar and enjoy!
Now that you have the recipe for a Japanese jiggly cheesecake, it's time to put your baking skills to the test and impress your friends and family with this light and fluffy dessert. With its creamy texture and delicate flavor, this cheesecake is sure to become a favorite in your household. Try it out and taste the deliciousness of this unique Japanese creation.
