Jiggly Japanese Cheesecake
Learn to
master this classic Japanese dish in your own home! Prepare to whip a lot of
egg whites to create this exciting jiggly texture as well as flavors like cream
cheese.
Ingredients
- 8 egg yolks
- 1 cup sugar
- 6 tablespoons butter
- 1 lemon zest only
- 12 egg whites
- 2 teaspoons vanilla
- 1/4 cup all-purpose flour
- 2/3 cup heavy cream
- 4 oz cream cheese
- 1/4 cup cornstarch
Berry
Topping
- 1 tablespoon sugar
- 1 tablespoon water
- 8 oz berries of choice
Instructions
First, preheat
the oven to 320 ° F.
Then, in a
small saucepan over medium heat, whip the cream cheese, butter and heavy cream
until smooth. Remove from heat and let cool.
In a large
bowl, whisk the egg yolks until smooth, then drizzle slowly with the cooled
cream cheese mixture, stirring until well blended. Stir in vanilla and lemon
zest to combine.
Sift the
flour and cornstarch while whisking to avoid any lumps.
In another
bowl, beat the egg whites until you see soft peaks. Slowly add the sugar while
continuing to beat until hard, shiny peaks form.
Take a third
of the egg whites and incorporate them into the egg yolk and cream cheese
mixture, then repeat with the remaining egg whites until the dough is well
combined.
Line the
bottom and sides of a 9 x 3-inch cake pan making sure the sides are 4 inches
tall. If you are using a springform pan, be sure to completely wrap the bottom
and sides in aluminum foil to prevent leakage of dough.
Pour the
dough into the mold lined with parchment and shake on the counter to release
the air bubbles.
Place the
filled pan in a roasting pan or a dish lined with a cloth or 2 paper towels at
the bottom. Fill the larger pan with an inch of hot water. Bake for 25 minutes,
reduce heat to 280 ° F and bake for another 55 minutes, until cake is almost
doubled in height.
In a small
saucepan, add the berries, sugar and water. Stir over medium heat until the
berries begin to burst. Reduce and simmer until thickened and reduced. Put
aside.
Remove from
the oven and carefully invert the cake with one hand, quickly remove the mold
from the cake and place it on a stand or plate. Peel off the parchment paper.
Be extremely careful, the cake will be hot!
Sprinkle the
top of the cake with powdered sugar, cut into slices and serve with berry
compote. Happy Cooking Time.
