A cottony, jiggly cheesecake from Japan.
Prep time: PT90M
Cook time: PT120M
Total time: PT480M
4.22 stars (87 reviews)
cheesecake, cottony, dessert, Japanese, jiggly
- Using a stand mixer, pour your thirteen egg whites into the bowl
- To help with the stability of the foamy peaks, add a ¼ t. of cream of tartar to the egg whites.
- Mix on high for two minutes.
- Gradually add the sugar. (This process should take about five to seven minutes.)
- Take the melted cream cheese mixture, and add it to the egg yolks.
- Whisk together until well incorporated.
- Sift in the flour, followed by the corn starch.
- Add one teaspoon of vanilla.
- At this point you will want to start boiling some water for a bain-marie, or water bath which will keep the cheesecake from cracking.
- Combine the meringue into the flour and egg mixture, flipping over and under, over and under using a wide spatula.
- Place resulting batter into the spring-form pan. (Give it a couple of swift taps on the side to get it to settle.)
- Now place the spring-form pan with cheesecake mixture inside a second, larger pan.
- Add hot water to the bottom pan until it is half-full.
- Bake for 25 minutes at 320 degrees.
- Reduce temperature to 280℉ and cook for another 55 minutes. (I added an additional 30 minutes of baking time because mine wasn’t finished.)