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Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
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
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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Created by https://www.buzzfeed.com/bfmp/videos/9227
I happen to have a question, the video says to use 1/2 cup of milk while in the commentary description says 2/3 cup of milk, and the same goes for the Flour and Cornstarch meassurement, the video says 1/4 cup and, yet again, the description says 1/2 cup, that kinda got me confused.
Are the 2 baking temperatures 2 different options, as in "bake for 25 min at 320F, OR bake at 280 for 55 min"? or are they meant to be sequential instructions: "bake for 25 min at 320F, THEN lower the temperature to 280 F and bake for an additional 55 min"?
Tried this twice and completely failed, there is something really wrong with this recipe, or a normal person cannot do it, I followed all the steps and yet they never got cooked, never grew and tasted like sweet scrambled eggs 😷
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I made it 2da.i did everything accordingly.i measured n baked exactly as said but the top of cake became deep brown n hard and the bottom part was like pudding.the middle part was soft.Another thing which made me sad was as i used 2/3cup sugar so the cake was totally sweetless.any1 making the cake pls add some more sugar to make it taste like a cake .i hope it becomes helpful for those who r gonna bake it😁
The trick to make perfect japanese cheese cake is to makesure using the room temperature eggs..wipe clean and dry the bowl for eggs whisking. during whisking the white eggs put some lime juice or 1tsp cream of tartar. The perfect meringue later than pour into the cheese and yellow egg and mix together slow and evenly. Do not overdo doing it. I make it many times. it is easy and ingredients easy to find. (Sorry for my bad english)
FOLLOW THIS RECIPE, BUY USE ➡️ONLY⬅️ 8 EGG WHITES INSTEAD OF 13 AND ADD A TABLESPOON AND A HALF OF VANILLA EXTRACT‼️‼️‼️‼️ you WILL thank me later ! it's just perfect ❤️ I followed the recipe in the description box
Tasty get your recipe right in the description i followed that along with the video the description for measurements and I added half a cup of cornstarch and half of flour not realizing it was supposed to be 1/4 cup of each my stupid cheesecake came out like an egg I frickin hate this and it made so many god damn dishes and it didn't even taste good