{"id":4742,"date":"2026-04-21T03:39:19","date_gmt":"2026-04-21T03:39:19","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=4742"},"modified":"2026-04-21T03:39:19","modified_gmt":"2026-04-21T03:39:19","slug":"fluffy-japanese-cheesecake","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/?p=4742","title":{"rendered":"Fluffy Japanese Cheesecake"},"content":{"rendered":"<p>Japanese souffl\u00e9\u00a0\u00a0<span class=\"google-anno-t\">cheesecake<\/span>. It is extra fluffy and jiggly when it is just baked. Japanese souffl\u00e9 cheesecake is specially made of light and soft cotton and tastes delicious. With the pillowy soft cottony, light-as-air texture of souffl\u00e9, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream\u00a0\u00a0<span class=\"google-anno-t\">cheese<\/span>.<\/p>\n<p>After the baking, the cheesecake takes an enormously long time to cool off in the oven. Besides the fun, jiggly dimension this tall, fluffy\u00a0\u00a0<span class=\"google-anno-t\">cake<\/span>\u00a0delivers as it\u2019s placed on the table, the taste is light and with a dusting of powdered sugar on top this is a wonderful dessert.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6134 aligncenter\" src=\"https:\/\/kitchencookbook.net\/wp-content\/uploads\/2018\/11\/0-3.jpg\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" srcset=\"https:\/\/kitchencookbook.net\/wp-content\/uploads\/2018\/11\/0-3.jpg 800w, https:\/\/kitchencookbook.net\/wp-content\/uploads\/2018\/11\/0-3-240x300.jpg 240w, https:\/\/kitchencookbook.net\/wp-content\/uploads\/2018\/11\/0-3-768x960.jpg 768w\" alt=\"\" width=\"800\" height=\"1000\" \/><\/p>\n<p>The only thing is, when you cool it in the oven, you don\u2019t get to have fun jiggling it while it\u2019s still hot. And really, the cheesecake is most jiggly when it\u2019s warm. After it cools down, it deflates a bit and is more like a regular fluffy sponge cake texture rather than a jiggly puffball.<\/p>\n<p>The fluffy and light texture comes from the meringue. Egg whites are beaten with some sugar to make soft peak meringue, then mixed with the batter made from the ingredients.<\/p>\n<p>Because each oven is different, and the volume of the cake can vary even slightly, you may still end up with a cracked cheesecake. If you are impatient and take the cake out of the oven too early, it will shrink more than the slowly cooled-down one. But the flavour of the cake is the same and the texture is only marginally less fluffy.<\/p>\n<h3>Ingredients;<\/h3>\n<ul>\n<li>7 tablespoons butter (100 g)<\/li>\n<li>4 oz cream cheese (100 g)<\/li>\n<li>\u00bd cup milk (130 mL)<\/li>\n<li>8 eggs, yolk<\/li>\n<li>\u00bc cup flour (60 g)<\/li>\n<li>\u00bc cup cornstarch (60 g)<\/li>\n<li>13 large egg whites<\/li>\n<li>\u2154 cup granulated sugar (130 g)<\/li>\n<li>hot water, for baking<\/li>\n<li>powdered sugar, for serving<\/li>\n<\/ul>\n<h3>Instructions;<\/h3>\n<ol>\n<li>Preheat the oven to 320\u00b0F (160\u00b0C).<\/li>\n<li>In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth.<\/li>\n<li>Remove from the heat and let cool.<\/li>\n<li>In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.<\/li>\n<li>Sift in the flour and the cornstarch, whisking to make sure there are no lumps.<\/li>\n<li>In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.<\/li>\n<li>Fold about \u00bc of the egg whites into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.<\/li>\n<li>Grease the bottom of a round cake pan, then line the bottom and sides with parchment paper.<\/li>\n<li>Pour the batter into the pan and shake to release large air bubbles.<\/li>\n<li>Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure the heat is evenly distributed along the pan\u2019s bottom. Fill the larger pan about 1-inch (2 cm) high with hot water.<\/li>\n<li>Bake for 25 minutes, then reduce the heat to 285\u00b0F (140\u00b0C), and bake for another 55 minutes, until the cake has risen to almost double its original height.<\/li>\n<li>Remove the cake from the oven, carefully invert it onto your dominant hand, and peel off the paper. Be extremely careful; the cake will be hot.<\/li>\n<li>Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div class=\"stream-item stream-item-in-post stream-item-inline-post aligncenter\">\n<div class=\"stream-item-size\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Japanese souffl\u00e9\u00a0\u00a0cheesecake. It is extra fluffy and jiggly when it is just baked. Japanese souffl\u00e9 cheesecake is specially made of light and soft cotton and tastes delicious. With the pillowy soft cottony, light-as-air texture of souffl\u00e9, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream\u00a0\u00a0cheese. After the baking, the cheesecake [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake-recipe"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/4742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4742"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/4742\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/media\/4743"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}