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Japanese jiggly cheesecake

ANTI-CHEF · ♥ 1.3K likes · 17.5K views · 8 min video

Read about cream cheese in the BrightCulinary Book

Japanese jiggly cheesecake, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:09
  • cream cheese
Microwave the cream cheese with the butter and milk for about one and a half minutes, then whisk until no lumps remain.
Yolks, lemon, vanilla and sugar
▶ 1:09
  • 4 tbsp butter
  • 7 tbsp milk
Separate the eggs: yolks into the cream cheese mixture, whites into a separate bowl.
▶ 1:36
Whisk in the lemon juice, vanilla and half the sugar.
▶ 1:36
  • 6 whole eggs
  • 1½ tbsp lemon juice
  • 2 tsp vanilla extract
  • ¾ cup sugar
  • 2½ tbsp cornstarch
  • ¾ cup cake flour
  • ¼ tsp salt
Sift in the cornstarch, cake flour and salt and whisk until there are no lumps.
▶ 4:00
Grease the springform pan with butter.
Whipping the meringue to stiff peaksWhipping
▶ 4:00
  • butter
Whip the egg whites with a hand mixer to stiff peaks, adding the remaining sugar gradually.
▶ 5:16
Fold one third of the meringue into the batter with a metal spoon, then fold in the rest quickly so the meringue does not deflate.
Folding in the meringueFolding
▶ 5:16
Pour the batter into the springform pan.
▶ 5:42
Set in a baking pan of hot water and bake in an oven preheated to 400F for 18 minutes.
Water bath bake and cooling in the ovenBaking
▶ 5:42
Turn the oven down to 325F and bake 12 minutes more.
▶ 5:42
  • hot water
Turn off the oven, open the door slightly and leave the cake in for another 30 minutes.