Step-by-Step Guide to Make Exotic Fluffy jiggly Japanese cheesecake With Simple Cooking Guide

Fluffy jiggly Japanese cheesecake this is the popular recipe ever, So easy to make and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to cook this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!

Hey everyone, it's John, welcome to our recipe site. Today, we're going to make a special dish, fluffy jiggly japanese cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fluffy jiggly Japanese cheesecake is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Fluffy jiggly Japanese cheesecake is something that I've loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook fluffy jiggly japanese cheesecake using 9 ingredients and 11 steps. Here is how you can achieve that.

Recipecuisine : American
Prepare Time: 10 mins
Cook Time: 25 mins
Yield: 2 servings
Nutrition Facts: Per serving 233 calories

The ingredients needed to make Fluffy jiggly Japanese cheesecake:

1. Prepare 7 tablespoons of butter.
2. Take 100 g of cream cheese.
3. Get 130 ml of milk.
4. Get 8 of egg yolks.
5. Make ready 60 g of flour.
6. Get 60 g of cornstarch.
7. Get 13 of egg whites.
8. Get 130 g of granulated sugar.
9. Take of hot water, for baking.

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!.

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