🍰 Fluffy Jiggly Japanese Cheesecake 🍰
🛒 Ingredients:
1/2 cup whole milk 🥛
4 oz cream cheese 🧀
7 tablespoons butter 🧈
8 egg yolks 🥚
13 large egg whites 🥚
1/2 cup granulated sugar 🍬
2/3 cup cake flour 🌾
1/4 cup cornstarch 🌽
1/4 teaspoon cream of tartar 🍋
🔪 Instructions:
Heat milk, cream cheese, and butter over low heat until smooth.
Add egg yolks and sift in flour and cornstarch.
Whip egg whites with cream of tartar and sugar to stiff peaks.
Gently fold egg whites into the yolk mixture.
Pour batter into a parchment-lined pan and bake in a water bath at 320°F (160°C) for 25 minutes, then 280°F (135°C) for 55 minutes.
📝 Notes:
Make sure to cool completely before slicing for best texture.
Ideal with a dusting of powdered sugar or a dollop of whipped cream.
Prep Time: 30 min | Cooking Time: 80 min | Total Time: 110 min | Kcal: Approx 350 | Servings: 8
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