Jiggly Fluffy Japanese Cheesecake

If you’ve ever wondered how to make those fluffy jiggly cheesecakes that are all the rage in Japan, then this is the video for you. Now you can watch and learn how they make these delicious desserts.

So, did you learn a lot from the video? I truly hope you did!

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14 Comments

  • s2karen

    Reply Reply January 21, 2018

    Id love to try this. Do you have a link to the recipe?

    • Flavor Smasher

      Reply Reply January 21, 2018

      Fluffy Jiggly Japanese Cheesecake
      Servings: 6-8

      INGREDIENTS
      ⅔ cup (130 milliliters) milk
      4 ounces (100 grams) cream cheese
      7 tablespoons (100 grams ) butter
      8 egg yolks
      ½ cup (60 grams) flour
      ½ cup (60 grams) cornstarch
      13 large egg whites
      ⅔ cup (130 grams) granulated sugar
      Parchment paper
      Strawberries, to serve
      Powdered sugar, to serve

      PREPARATION
      Preheat oven to 320°F/160°C.
      In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
      In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream 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 you see soft peaks when lifting the mixer up from the egg whites.
      Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
      Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
      Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are 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 parchment-lined pan and shake to release any large air bubbles.
      Place the filled pan into a larger baking pan or 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 with hot water.
      Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its 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.
      Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
      Enjoy!

      Sorry didn’t have a link for you but I did have the recipe ☺️

  • Kevin Ashton

    Reply Reply January 27, 2018

    A very interesting take on Cheesecake, thanks for sharing.

  • travelninspiration

    Reply Reply January 30, 2018

    Have you ever tried Uncle Tetsu’s cheesecake? It’s so yummy.

    • Flavor Smasher

      Reply Reply January 30, 2018

      No I haven’t, but anything cheesecake sounds yummy. I would love to try it 🙂

  • cher

    Reply Reply February 3, 2018

    Wow i needed this video, thanks!!

  • twanve

    Reply Reply February 15, 2018

    That looks absolutely delicious. I want to try that, soon!

  • Deb

    Reply Reply February 17, 2018

    So it’s a cross between a souffle and a cheesecake. Interesting. I’ll have to give it a try the next time I make cheesecake.

    • Flavor Smasher

      Reply Reply February 18, 2018

      I didn’t even think about it being like a soufflé. 😃

  • furtdsolinopv

    Reply Reply March 4, 2018

    Spot on with this write-up, I truly think this website wants way more consideration. I’ll most likely be once more to learn much more, thanks for that info.

  • Rhucha

    Reply Reply March 4, 2018

    This looks absolutely fantastic!

  • Mike Drooger

    Reply Reply March 7, 2018

    Thanks for the like on my blog. I recently began blogging so a like is cause for celebration. Think I’ll eat some cheesecake!

  • Sharifah

    Reply Reply March 15, 2018

    Interesting post!

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