Table of Contents
Japanese jiggle cake recipe 1 for 6 servings 2 7 tablespoons butter 3 100g cream cheese 4 130ml milk 5 8 eggs, yolk 6 60g flour 7 60g cornstarch 8 13 large egg whites 9 130g granulated sugar 10 hot water, for baking 11 powdered sugar, for serving 12 340g strawberries, for serving More …
Jiggly Japanese cheesecake — by now the stuff of legends. A confection with a sweet fluffy crumb that defies gravity. A cottony “cheesecake” made with eggs and cream cheese that is a delight to both eat and hold. So What Is It?
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.
Let us know how it was! When your jiggly cheesecake comes out of the over, it should look like this: Just take it out of the larger pan, remove your foil, unlock the spring, remove the parchment wrapping, and you should have a beautiful, jiggly, cotton cheesecake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…