Jiggly Fluffy Japanese Cheesecake


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Here is what you'll need!

Fluffy Jiggly Japanese Cheesecake
Servings: 6-8

⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. 
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. 
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!

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Asian Movement_Full
Licensed via Warner Chappell Production Music Inc.

Created by https://www.buzzfeed.com/bfmp/videos/9227

Vaishak Kodavoor
Tasia-James Banks
In the video it says 1/4th cups of cornstarch and flour, but description says 1/2???
Youngeun choi
Tried this recipe. Very disappointed. No cheese flavor. I would call this Egg cake
sqh anna
it looks a bit dry though
Joey Batil
oh man they look so good I want to cook it but I got no fridge nor oven 😊
اعمال يدوية
Kyree Bass
thats a fucking cake i acnt tell mindfuck right there
Grace Lowery
WHy would you tap the pan?! You want air bubbles!!
Hendro Mudjono
about the white egg, is that 13 of white eggs? i am googling that 1egg of white egg is around 46.3gr. so, in this cake need around 600gr. is that to much?
carola moyano
ooh yes
Jaiyliah Jc2.0
Japan. desserts. come to America. NOW.
دمعة حزن
can do that cake without water bath please anser me 😢😢
Soňa Černáková
I forgot about the hot water, and it still looked quite ok.
Raelene Roque
So is the flour/cornstarch 1/2 cup description or 1/4 cup (vid)
Martin Jesudason
This is more fluffy than my cat
Anshuman Bhattacharyya
Anh Bảo Phúc Nguyễn
Aha, bro! It's a Japanese dessert recipe.
Atufa Sayyed
It turned out to be a flop recipe :(
Simona Krejčová
Hey guys! NEED HELP! Is it possible to decorate that cake? I mean with cream (inside and out) and other stuffs on top (like biscuits, etc.) What do you think ? Is it possible or is that cake too fluffy ?
minimi tube
it is even more fluffy then slime
looks so easy. I dont like cheese cake but my girlfriend loves it.So I'm gonna make it for her. Wish me good luck :3
Siete bravissimi e tutto perfetto.
Vorrei la ricetta.
Grazie 1000. 🔝🔝🔝
To stop it from sinking leave it to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cheesecake to cool too quickly and collapse.
Zoey Towns
coughs so dry
monique gomes
sou brasileira gostaria tanto f
dá tradução deste vídeo
Maryum Rashid
that cake is so jiggly its really fun
Nusrat Hossain
I made this for mother's day. It is so freakin eggy and not sweet at all!
Edna Conde
The video shows 1/4 cup of flour and 1/4 cup of cornstarch...The written recipe says 1/2 cup of flour and 1/2 cup of cornstarch....which one is correct?
That's very caky for a cheesecake
Nahian Ahmed
I made it. it was bless . thx tasty!🎂
I tried baking this today and it went COMPLETELY wrong. Apparently the egg was cooked at the top and that was all I could taste. Also the top of the cake didn't come out like that, it came out flat and still light yellowish. Could you please tell me what I could've done wrong?
Catherine Murphy
I'm making this
Pavethra Raman
I did try to do the cake,but it failed.. like fuck
Shaia Rameka
I swear, I'd be laughing to death if I smacked it 😂
you stupid noob im gonna rek you in minecraft
my sister made this

and its so

Estefania j
Que harina? No entiendo que le pone junto con la harina?!!!!
13 eggs!!!! 😨😨
lewis 77
it looks like a pillow...
Leonatt Ar
should i use salted or unsalted butter?
sakshi misri
13 egg whites and 8 egg yolks..how big a cake is this? looks so fluffy n tempting..
Jocelyn 1332
That aint no cheese cake😐
Emem Thompson
This video is from Tasty Japan. Tasty America and Their Kids Channel is the only channel that has he "Oh yes!"
Aqeelah Sadulla
what size do i bake it in? and do i bake it for 25 min and then a further 55 min?
One confused question popped into my mind as I was watching this and this goes to both Tasty and you other subscribers out there: 8 egg yolks & 13 egg whites..that leaves 5 yolks. What should I do with those or what have the rest of you done? I wouldn't have a problem with letting go of one extra yolk but five? :( there has to be something I could use em for, something that might go on the side with this cake? :)
This is what dreams are made of
Greece Robles
Has anyone the same mistake I have? I try to me the cake on the oven for a little while so that the heat doesn't smooches down. But the water makes it get very low. HELP!
Christopher Crow
it tasted a little to eggy for my liking. and a bit dry. like it needed some kinda moisture. I cooked it exactly like this step by step. Although I saved it, by adding a 1 or 2 tps of lemon, and salt in it. it made the egg taste a bit less intense. It was kinda like french toast without syrup.
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