Japanese Cheesecake

It's been a long time since I first saw the Uncle Rikuro puffy Japanese cheesecake on YouTube. The cake is fluffy, light and moist. Sometime they called it jiggly wiggly cheesecake cause the cake is super soft. Then I started search the recipes, try once with cheddar cheese before, cause at that time it was hard to find cream cheese, but the result not as light as I saw on YouTube. This time try to make once again with the original recipe from Sugary Winzy blog with just a little adjustment, and I really love the result. It's become a jiggly wiggly cheese cake!!!
All this time my top fave cake is Pandan sponge cake. But I guess this one will replace Pandan sponge cake. This cheesecake is my new favorite.

JAPANESE CHEESECAKE

Serves 10 -12 

Ingredients :

6 egg yolks

6 egg whites

250 g cream cheese

60 g butter

7 tbsp full cream milk 

90 g flour

30 g corn starch

1/4 tsp salt

2 tbsp lemon juice

1/4 tsp cream of tar tar

165 g powdered sugar

Instructions :

1. Melt together cream cheese, butter and milk in low heat, keep stirring until all ingredients melted. Remove from heat, then beat with mixer to smooth the mixture.

2. Sift flour, corn starch and salt together, add into the cream cheese mixture. Add sugar (55 g), egg yolks and lemon juice too to the cream cheese mixture. Beat again with mixer until the batter falls in like a ribbon. Set aside.

3. In another bowl, beat the egg whites on medium speed, add cream of tar tar and 110 g powdered sugar. Beat until the meringue batter holds medium peaks.

4. Pour a 1/3 of meringue batter to cream cheese batter, mix until combine well with folded technique. Repeat mix the batter until all the meringue batter completely blended. The resulting batter will be light. 

5. Pour the batter into cake pan (8 inch). Place the cake pan in a larger pan. Pour hot water to the larger pan until half way to the cake pan. Bake with water bath technique. 

6. Bake for 60 minutes in medium heat (165 C). Decrease the temperature to 160 C and bake for another 10 minutes. Turn off the oven and leave the cake in oven for 30 minutes.

7. I prefer cold cheesecake, so I store in fridge before serve it. 

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