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Here is what you’ll need!
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!
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MUSIC
Asian Movement_Full
Licensed via Warner Chappell Production Music Inc.
Created by https://www.buzzfeed.com/bfmp/videos/9227
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How it jiggles and they unwrapped it it’s satisfying
What if i don’t want to use Cornstarch, but instead I want to use Baking Powder? How much of if is needed?
Is that butter salted or unsalted??
I WAAAAAAAAAAAAAAAANT!!!!!!!!!!!!!!!!!
It looks more like a jiggly fluffy sponge cake…
I just got through making this PRETENTIOUS BUCKET OF HORSE PISS and guess how it turned out? mmhm. A GIANT STUPID EGG! IT TASTES LIKE A FCKING OMELET!
0/10 TASTE LIKE DICKCHEESE OMELET
It just looks like cake lol
Der schmeckt so ekelhaft !!!!!!! Hab den genauso nachgemacht, der schmeckt nicht nach Käse Kuchen sondern NUR nach Ei ! Bahhhhh
@Tasty what if I want to make this gluten free? do you have recipe changes for that? My mother can’t eat gluten and this would be an awesome birthday cake
This is a great recipe but every time I make it there’s this layer of just cooked egg at the bottom and I’m not sure why it keeps coming out like that?? The actual cake part tastes great tho.
So no-ones going to talk about the 13 egg whites you need to make this.
it’s like a pillow
David… you better do this one.
Plz plz plz make dishes without egg
fyi The video gets the flour and cornstarch amounts right, not the description.
buenisimo
Why must dis look so damn delicious
Man that looks so good! I only have one question, is the waterbath nesscary?
not successful. cake inside not done. am so sad.
do I NEED the cornstarch?
This Japanese cake looks so fluffy
I I tried it it’s really good super yummy!!! Two thumbs up!!!!
Is it meant to not be cooked in the middle? X
Anyone did that? I am so wondering to result. Please answer thnx
So, it has 20 mins left, and I made a frosting using whole milk and a crap ton of powdered sugar, and then I added a fair amount of hersheys dark chocolate powder to the same mix, then I microwaved the mix for like 30 secs to help bond the powders to the milk, then i’ll whip it with a hand mixer right before I put it on the cake
At least give us a Jonathan Joestar “Oh-My-God!!!” if the Oh Yes guy is off duty
so fluffy •v•
واو ما احلا
I just ate a piece. It’s more angel food cake or sponge cake rather than a cheesecake. Not very sweet, but smells like cheese. Not bad, though. It’s very marshmallowy or spongy in texture.
So, I think its honestly Too fluffy, has anyone tried adding one more ounce of creamcheese to the same recipe to make it a little more dense and creamy?
definitely baking this fluffy cloud from heaven
yum
Unsalted or Salted butter?
can anyone say please??
are they looking for a japanese version of the “OhHH yes” or something xD
I would kill for one of these.