Fluffy jiggly Japanese cheesecake
Fluffy jiggly Japanese cheesecake

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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fluffy jiggly japanese cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fluffy jiggly Japanese cheesecake is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Fluffy jiggly Japanese cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have fluffy jiggly japanese cheesecake using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy jiggly Japanese cheesecake:
  1. Take 7 tablespoons butter
  2. Get 100 g cream cheese
  3. Make ready 130 ml milk
  4. Prepare 8 egg yolks
  5. Take 60 g flour
  6. Make ready 60 g cornstarch
  7. Prepare 13 egg whites
  8. Make ready 130 g granulated sugar
  9. Make ready hot water, for baking
Instructions to make Fluffy jiggly Japanese cheesecake:
  1. Preheat the oven to 160 degrees Celsius.
  2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
  4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
  6. Fold about 1/4 of the egg whites into the batter, then repeat with the remaining egg whites until the batter is evenly combined.
  7. Grease the bottom of a round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
  8. Pour the batter into the pan and shake to release any air bubbles.
  9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. Fill the larger pan about 2 cm with water.
  10. Bake for 25 minutes, then reduce the heat to 140 degrees Celsius, and bake for another 55 minutes, until the cake has risen to almost double it’s original height.
  11. Enjoy!

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