Jiggly Japanese Cheesecake

• celkový čas: 1 hour 10 minutes

Ingredience

120g whole milk

55g unsalted butter

226g full-fat cream cheese

40g cake flour

15g cornstarch

A Pinch of salt

5 medium eggs (separate yolks and whites)

75g fine sugar

Pokyny

Prep the Pan & Oven

Line an 8-inch (20 cm) round pan with parchment.

Preheat oven to 150°C (300°F).

Fill a large baking pan with hot water (halfway).

Heat & Mix Base

Combine cream cheese, butter, and milk in a saucepan. Heat on low until smooth. Remove from heat.

Sift in flour, cornstarch, and salt. Mix until lump-free.

Add Egg Yolks

Stir in egg yolks one at a time, mixing well after each.

Whip the Whites

Beat egg whites on low, gradually adding sugar in small batches. Increase speed until soft peaks form.

Note: If your sugar is coarse, blend it briefly to make it superfine, then measure.

Fold & Bake

Gently fold whipped whites into the batter with a spatula until we’ll combined. Do NOT over mix.

Pour batter into pan. Bake in water bath:

30 min (oven closed)

20 min (door slightly open)

20 min (oven closed again)

Check for Doneness

Aim for a golden top, soft jiggle in the center, and springy texture.

Once baked, gently flip the cheesecake onto a plate, then flip again.