The jiggly cheesecake has been popularized in Japan, they start with lining the pan with raisins, then there is the cheesecake then a very smooth rounded top. The key is to bake this cheesecake at different temperatures. It starts off high so it can get a lot of heat to help it rise, then goes low and slow so everything bakes evenly. This Japanese cotton cheesecake tastes even better when topped with whipped cream and fresh berries. Start off by lining your baking pan, that way it will be easy to pop it out once baked.
Melt about 100 grams of butter on medium heat with the same amount of cream cheese then add the milk and let that melt down into a creamy mixture. While that is melting, crack some eggs yolks and beat then add the creamy mixture into the egg yolks. Sift flour and corn starch into the cream cheese and egg yolks mixture. Beat the egg whites that were saved earlier while using the egg yolks, gradually add sugar in the egg whites while beating them until stiff. Slowly fold in the egg whites into egg yolks mixture bowl and ix until they are well incorporated.
Add some raisins at the bottom of your lined baking pan and then pour in the batter. Place the baking tin in a bigger tin and then pour the water into the water bath and place it in the oven. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height. Let the cheesecake cool then remove from the baking pan. Your cheesecake should jiggle, should be tall with a golden brown top.
- 7 tablespoons butter (100 g)
- 4 oz cream cheese (100 g)
- ½ cup milk (130 mL)
- 8 eggs, yolk
- ¼ cup flour (60 g)
- ¼ cup cornstarch (60 g)
- 13 large egg whites
- ⅔ cup granulated sugar (130 g)
- hot water, for baking
- powdered sugar, for serving
- 1 pt Strawberries, for serving (340 g)
- Preheat the oven to 320°F (160°C).
- 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.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- 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.
- Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Grease the bottom of a 9 x 3-inch (23 cm) 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.
- Pour the batter into the pan and shake to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom.
- The paper towels ensure that the heat is distributed evenly along the bottom of the pan.
- Fill the larger pan about 1-inch (2-cm) high with hot water.
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper.
- Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm.