Description
This Japanese Jiggly Cheesecake is a light, fluffy, and delicately sweet dessert known for its wobbly texture and subtle cream cheese flavor. Baked in a gentle water bath, it combines whipped egg whites with a creamy batter to create a uniquely soft and airy cheesecake, perfect for those who prefer a less dense and rich cake.
Ingredients
Main Ingredients
- 250 g Cream cheese (Room temperature)
- 3 Eggs (Separated)
- 100 g Granulated sugar
- 120 ml Heavy cream
- 50 g All-purpose flour (Sifted)
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 1 tbsp Butter (For greasing pan)
Instructions
- Prep: Gather all ingredients and set the cream cheese to room temperature so it’s easier to mix.
- Preheat and prepare pan: Preheat your oven to a low temperature suitable for baking cheesecake (approximately 320°F / 160°C). Grease your cake pan with butter and line it with parchment paper to prevent sticking.
- Cream cream cheese: Beat the cream cheese until it’s smooth and free of lumps, creating a creamy base.
- Mix base batter: Add the egg yolks, heavy cream, sifted flour, and vanilla extract into the cream cheese and mix until fully combined and smooth.
- Make meringue: In a separate clean bowl, whip the egg whites with salt until soft peaks form. Gradually add sugar as you continue whipping until stiff, glossy peaks are achieved.
- Fold meringue: Gently fold the meringue into the cream cheese mixture using a rubber spatula, taking care not to deflate the whipped whites to preserve the airy texture.
- Assemble batter: Pour the combined batter into the prepared pan. Tap the pan lightly on the counter to release any large air bubbles.
- Bake in water bath: Place your cake pan inside a larger baking dish or tray filled with hot water to create a water bath. Bake in the preheated oven for about 60 minutes, which gently cooks the cheesecake and prevents cracking.
- Cool gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly. This gradual cooling helps prevent the cake from collapsing or cracking.
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Folding the meringue carefully is essential for the cake’s light texture.
- The water bath (bain-marie) helps keep the cheesecake moist and crack-free.
- Cooling the cake gradually in the oven avoids sudden temperature changes that could cause collapse.
- Use a springform pan or a similar round pan that can be lined and greased properly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
