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Light and fluffy, Japanese jiggle cheesecake is a fun dessert, like a soufflé in texture. Kids will love the way this recipe jiggles on the plate, when you bring it to the table. Preheat the oven to 190°C, gas mark 5. Line the bottom and sides of an 18 cm springform cake tin with baking parchment. Cover the outside with foil to make it watertight.
A cottony, jiggly cheesecake from Japan. In a medium saucepan, melt the cream cheese, butter, and whole milk over low heat. (Before adding, you can cut butter and cream cheese into small cubes to help speed the process.) Set aside when completely melted. Separate your eggs.
Instead, it is much more like a chiffon, or an angel food cake: fluffy, light, airy, foamy. But much better than an angel food cake! I think this jiggly cake would be amazing with ice cream and/or fresh fruit — blackberries, strawberries, blueberries, whatever’s in season.
When baking Japanese cheesecake, there are a few tips you need to keep in mind to make this recipe successful every time. We recommend planning ahead so the eggs are at room temperature-whites and yolks separated before you start-having at hand a springform pan to easily unmold the cake, and measuring everything before you begin.
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