Jiggly Japanese Cheesecake
To make your delightfully wobbly cake you will need a 20cm high sided cake round and parchment paper to line the tin, as well as the following ingredients:
- 100g butter
- 100g cream cheese
- 130ml (135g) milk
- 8 eggs, separated
- 60g plain flour
- 60g cornflour
- 130g caster sugar
Directions
Depending on your tin, grease and line appropriately and preheat your oven to 1200ºC fan.
In a small saucepan combine 100g cream cheese and 100g butter over medium heat until incorporated then add in the 130ml of milk and whisk until it all comes together, then remove from heat.
In a heatproof bowl, whisk the yolks until smooth, then slowly stream in the milk mixture and whisk the whole time to prevent the eggs from scrambling, until wholly combined and smooth. Once the yolks and dairy mixture have come together, sift in the flour and cornflour and whisk until smooth. Set aside.
In the bowl of a stand mixer beat the egg whites until soft peaks form. Then slowly add the sugar in spoonful by spoonful, continuously mixing until stiff peaks are achieved.
Fold egg whites into the batter one quarter at a time until evenly combines. (Be careful not to over mix or mix too vigorously as that will deflate the eggs whites).
Transfer batter into your prepared tin and tap on the counter 2x to remove air pockets. (If you need to settle the mixture further take a skewer or chopstick and stir through the batter, starting from the edge and spiralling to the centre).
Place your filled pan in a hot Bain Marie and place on the middle/middle-low rack to bake.
- Bake at 120ºC for 20 minutes
- At the end of the 20 minutes, without opening the oven, turn the temperature up to 150º and bake for 15 minutes.
- Next, open the oven door for 10 seconds, lower the temp to 100º and close the door to bake for 40 minutes.
- At the end of the 40 minutes, turn off the oven and let the cake rest in the warm oven for 10 minutes.
- Transfer immediately as any paper will need to be removed whilst still warm and enjoy.
Notes:
- When turning out the cake, I cover the top with a clean tea towel and flip it onto a plate to remove the paper then flip it back onto my serving platter of choice.
- Also, the cake will settle and become less jiggly as it cools, so snap your videos and make your gifs whilst it is still hot and wobbly.
- You can brush the top with apricot jam or diluted honey to give a nice sheen