Japanese cheesecake

Japanese cheesecake or jiggly cake is most famous cake in social media, I first saw this recipe in FB “tasty” video, from then I was like obsessed to try this cake, did some research in online and got mixed reviews for “Tasty” recipe, so ditched that recipe and searched for another and I came across this lovely site called just one cookbook and really loved her recipe. Here is my take on fluffy, tangy the famous Japanese cheesecake.

Let’s see the procedure,
[recipe title=”Japanese cheesecake” servings=”4-5″ time=”120mins” difficulty=”medium”]


Cream cheese300 grams
Butter4 tbsp
Milk200 ml
Sugar13.5 tbsp
All purpose flour / maida8 tbsp
Corn flour1 tbsp



In a bowl add the Maida/ all purpose flour and corn flour and mix it well. In another heatproof bowl add cream cheese, butter, sugar 5tbsp and milk and place it over the double boiler, whisk well till everything dissolve. Meanwhile, separate the egg whites and yolks and place the egg whites in the refrigerator.Once the cheese mixture melted well take it from the double boiler and whisk it well, now add one egg yolk at a time and whisk it again.Add zest and juice of 2 lemons and mix well and set it aside.

Using electric hand blender whisk the chilled egg whites for 2 minutes, add remaining 8.5 tbsp of sugar little at a time and whisk till soft peaks are formed.Take some of the egg whites and add it to the cream cheese mixture and fold it gently, once it blended well add the batter to the egg whites and gently mix it (don’t deflate the egg whites). Now pour the batter into the prepared baking tray (well greased with butter and place the butter paper/ parchment paper into the tray).

Pre-heat the oven at 180 º C for 15 minutes, now place the cake pan on baking sheet and pour hot water into the baking sheet and then place it into the oven and reduce the temperature at 160 º C and bake it for 60 minutes, after 60 minutes reduce the temperature at 150 º C and bake it for another 10 minutes.After 10 minutes slightly open the oven door and leave it for an hour, now take the pan out from the oven and leave it for 15-20 minutes.

Changing the temperature and leaving the oven door slightly open will help to avoid the cake to sink or collapse. Now carefully remove the cake from the pan and enjoy the fluffiest cheesecake.
Source: – Just one cookbook



Japanese cheesecake

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