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

Chief Bogo
...in the video it says 1/2 cup milk, but in the ingredients listed in the description, it says 2/3 cup

Comment after I made the cake:
Why is there a solid layer under the cake?? What did I do wrong 😱
Eric Yang
What part of it makes it jappanese?
The Art Ocelot
Can you do a tutorial on the Frothy Sponge Cake?
The Art Ocelot
Youn know it's bad when "OH YES!" isn't said on the end
Mico Lirazan
I thought it was Jigglypuff.
ckaj Xyzpqrstuvwx
Darrell Aydin Bahy
if mark wiens taste that he's like mehh..
Aaron Jorge
Wanna use it as a pillow 🙊
Alan Morales
Is this Heaven
Is this better than boobs?
I like how he speeds up and shit and only needs roughly 1½ minutes 👍 compared to the regularly shitty 10 minutes of other videos -_-
Michelangelo Hamato ミケランジェロ
wait 13 eggs white ?!? That's gigantic !!! Where am i supposed to find a bowl and cake pan big enough to fit all the batter in it !?!
what does it taste like
Ballistic_ Stitch
I'm listening....
Shad Uchina
This looks super easy
Jeremie Lua
sa pilipinas chipon ang tawag ana!
The Red Pyro GT
it looks bland af,I want it jelly filled
i want death
Am i the only here who hates cheesecake and just came to see the final product?

And I hate cheesecake because it has creamcheese. The creamcheese in it is sweet. I don't like sweet creamcheese, only normal ^^
Smiling Warrior
Where the dude at what the fuck I'm unsubscribing
"Taste Heaven ☁
i'm french so help me please, is mascarpone the same thing as cream cheese?
Sue Donym
Is it 1/4 cup or 1/2 cup 🙄🙄🙄
claudine deleøn
OMG that's a heck ton of eggs
Cyan Corgi
I had this for school but it was a sponge cake, and everyone was like "woooah what's dat" and I'm like "a Filipino (my country culture) sponge cake" then they ask for it and then I only get a small half 😂
Emmy A
i tried making this today using this video, but i think i messed up because it tastes like a giant scrambled egg and it soft up top, but hard on the bottom. the only thing i did differently was use whipped cream cheese (all we had) and left it in longer because it was definitely not cooked after 25 min. any tips on what to do next time ??
``5 døllars nø sense``
Gina Garcia
I made it. I followed buzzfeed's recipe and it was ok I guess. I guess thats why he doesn't say ooh yes at the end hahah
That jiggle. Did anyone else twitch?
Who Cares
If you pour the mixture into a small-ish/tube-ish container for baking, can it be tall?
If you halve the mixture, do you halve the time for baking?
If you pour the mixture into a cupcake pan, do you make cupcakes?
If you cover the cake in frosting, does the frosting change anything about the actual cake itself?
Uncle Tetsu's anyone?!😏😫🤤🤤
What flour do u use?
thank god that annoying "ohhh yess" is gone.
Sara Naumoska
this just looks like sweet bread
Sir Moo Moo
I made it but I don't know what I did because it didn't come out fluffy it came out fluffy and it tasted like egg ;-; what did I do wrong if it's supposed to taste like egg I didn't like it :( o well
Andreas wahlström
tasted like omelet/pancake. .not even close to cheesecake.
Teodora Chita
Why tf I find this cute...???
Elaina teach
Who thought this was like HowtoBasic? Luckily it didn't
Lala Van
wait what how did i get here
Eu Lee
The size.. I thought it will be for like one person
Blissing Solaris
this is t h i c c oml
THIRTEEN egg whites? holy cow
Block Buster
oooo I enjoyed the video veryyyyy much , thank you
danielita flores valdivia

if you know what I mean 7u7
Mmm, that looks good... ❤
kimmy johnsonnn
looks like bread
Heather Snow
That's not a cheese cake. It's an angel food cake with a tiny amount of cream cheese mixed into the liquid portion of the batter. Jesus Christ.
sac-nicte azucena cauich martinez
en español por favor
Lorraine Rosario
It doesn't even look tasty, cause it looks delicious
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