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Jiggly CheeseCake Recipe

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Jiggly CheeseCake

Did you see that big giant jiggly cheesecake above?! I’m sure you’re wondering how much time and effort does it need to be cooked perfectly like that. It’s a lot of ingredients, and a lot of heat, time, and effort. But don’t worry! here we have the ingredients for only a 9×3 inches pan, so you can make it easily without any hassles.

If you don’t know what that jiggly cheesecake is — it’s kind of a loose interpretation of cheesecake: it is very Japanese in the sense that it’s chiffon, or kind of foam style cake. This is going to be fluffy and tall and very, very
jiggly. This is a golden brown beautiful Cake, and hopefully, It’ll jiggle as much as your belly jiggles. just kidding. LoL 🙂


Ingredients:

  • 113 gms cream cheese
  • 6 tbsp butter
  • 2/3 cup heavy cream
  • 8 egg yolks
  • 2 tsp vanilla
  • 1 lemon zest
  • 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 12 egg whites
  • 1 cup of sugar

 

Direction:

Preheat oven to 320°F.
1) In a small saucepan over medium heat, whisk the cream cheese, butter, and heavy cream until smooth. Remove from heat and cool.

2) In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cooled cream cheese mixture, stirring until evenly combined. Whisk in the vanilla and lemon zest to combine.

3) Sift in the flour and cornstarch, whisking to avoid any lumps.

4) In another bowl, beat the egg whites until you see soft peaks. Slowly add the sugar while continuing to beat until you see hard, shiny peaks form.

5) Take a third of the egg whites and fold them into the cream cheese egg yolk mixture, then repeat with the remaining egg whites until the batter is thoroughly combined.



6) Line the bottom and sides of a 9×3 inch cake pan being sure sides are 4 inches tall. If using a springform pan, be sure to wrap the bottom and sides completely in foil to prevent any leaking of batter.

7) Pour the batter into the parchment-lined pan and shake on counter top to release air bubbles.

8) Place the filled pan into a roasting pan or dish lined with a tea towel or 2 paper towels at the bottom. Fill the larger pan with one inch of hot water. Bake for 25 minutes, reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.

9) Remove from oven, and carefully, invert the cake onto one hand, quickly removing pan from cake and place on 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, slice, and serve.