Fluffy Jiggly Japanese Cheesecake
Hello, friends! If youve ever dreamed of a cheesecake thats light as air, melts in your mouth, and has a delightful jiggle, then this Fluffy Jiggly Japanese Cheesecake is for you! Its soft, its airy, and its absolutely delicious. Whether youre a cheesecake lover or simply looking for a fun new dessert to try, this cake will impress everyone with its cloud-like texture and delicate sweetness.
Perfect for family gatherings or just indulging in a little self-care treat!
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Time & Servings
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 6
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Ingredients
cup whole milk
4 tablespoons unsalted butter
4 ounces cream cheese
8 egg yolks
cup granulated sugar
1 tablespoon lemon juice
cup cake flour
2 tablespoons cornstarch
8 egg whites
cup granulated sugar for egg whites
Powdered sugar for garnish optional
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Instructions
Preheat oven to 320F 160C. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
In a small saucepan, heat milk, butter, and cream cheese over low heat, stirring until melted and combined. Let it cool.
Whisk egg yolks with cup sugar, then mix in the lemon juice, flour, and cornstarch. Gradually stir in the cream cheese mixture.
In a separate bowl, beat egg whites until foamy, then add cup sugar gradually, beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture, keeping the batter light and airy.
Pour the batter into the prepared pan and place it in a water bath.
Bake for 1 hour and 20 minutes, or until the cake is golden and jiggly.
Let the cake cool before dusting with powdered sugar.
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This Japanese Cheesecake is light, fluffy, and sure to impress everyone! Give it a try, and let me know how much yours jiggles!
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