Recipe of Any-night-of-the-week Fluffy jiggly Japanese cheesecake

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The ingredients needed to make Fluffy jiggly Japanese cheesecake:

1. Take butter
2. Make ready cream cheese
3. Take milk
4. Prepare egg yolks
5. Take flour
6. Get cornstarch
7. Take egg whites
8. Make ready granulated sugar
9. Prepare hot water, for baking

Serve when still warm, or chill in the fridge. It won't be bouncy or fluffy after chilling though! Notes Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert What makes this cheesecake jiggly? The not-so-secret secret to my fluffy cheesecake is plain ol' meringue.

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!

Notes Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert What makes this cheesecake jiggly? The not-so-secret secret to my fluffy cheesecake is plain ol' meringue. Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. Japanese Cheesecake is like nothing you've ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

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