Description
Discover how to make the perfect jiggly Japanese cheesecake with our step-by-step recipe guide, ensuring a light, fluffy texture and irresistible taste every time.
Ingredients
Scale
- 226g (1 cup) Cream cheese full fat Philadelphia
- 55g (1/4 cup) Unsalted butter
- 120g (1/2 cup) Whole milk
- 40g (1/3 cup) All purpose flour low protein content flour e.g. pastry flour is ideal
- 15g (2 tablespoon s) Corn starch
- Pinch of salt
- 5 medium Eggs yolk and white separately
- 75g (2/3 cup) Granulated sugar superfine sugar is ideal
Instructions
- Prepare an 8-inch round cake tin by lining it with parchment paper, and set your oven to 300°F (150°C), ensuring there’s a water bath inside. The water should come halfway up the tin’s sides for even cooking and to prevent cracking.
- If using a pan with a loose base, wrap it well in aluminum foil to avoid water seeping into the cheesecake.
- If your sugar isn’t superfine, process it in a blender until it is, then measure the required amount. Separate the egg yolks from the whites.
- Combine the cream cheese, butter, and milk in a pan over low heat, stirring until the mixture is smooth, then take it off the heat.
- Sift together the flour, cornstarch, and salt, and blend them into the cream cheese mixture until the batter is lump-free and smooth.
- Add the egg yolks to the cream cheese batter one by one, stirring well after each addition.
- With a stand or hand mixer, begin beating the egg whites at a low speed. Slowly incorporate the sugar, a tablespoon at a time, increasing the speed gradually until soft peaks form.
- Carefully fold the whipped egg whites into the cream cheese mixture with a rubber spatula, maintaining a light and airy texture.
- Pour the batter into the prepared tin and place it in the water bath to bake. Bake initially for 30 minutes at 300°F (150°C) with the oven door shut, then for another 20 minutes at the same temperature with the door slightly open. Finish with a final 20 minutes at 300°F (150°C) with the door closed, using a digital thermometer if available for accuracy.
- Monitor the cheesecake as it bakes; aim for a gentle rise to avoid surface cracks. Look for a golden-brown top—fully colored but not burnt—and adjust the heat if necessary to achieve this.
- Determining the right time to remove the cheesecake from the oven may require some experimentation. Ideally, take it out when the top is golden-brown, the center jiggles slightly, and it feels soft and springy.
- Once satisfied with the bake, remove the cheesecake from the oven, invert it onto a plate, then flip it back onto another plate to retain its shape.
- Serve the cheesecake warm while it’s still jiggly, and refrigerate any leftovers for up to 2–3 days, noting that the cheesecake’s airy texture is best enjoyed when fresh.
Notes
- Allow cream cheese, butter, and milk to reach room temperature for a smoother mixture. Gradually sift flour, cornstarch, and salt for even batter distribution. Fold egg whites gently into the batter with a wide spatula using a figure-eight motion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italienne
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 20g
Keywords: japanese cheesecake, cream cheese cake, fluffy cheesecake recipe, water bath baking, soft meringue folding, golden-brown cheesecake
