Jiggly Japanese Cheesecake (Print Version)

# Ingredients:

→ Dairy

01 - 226g (1 cup) full fat Philadelphia cream cheese
02 - 55g (¼ cup) unsalted butter
03 - 120g (½ cup) whole milk

→ Dry Ingredients

04 - 40g (⅓ cup) all purpose flour
05 - 15g (2 tablespoons) corn starch
06 - Pinch of salt
07 - 75g (⅔ cup) superfine granulated sugar

→ Eggs

08 - 5 medium eggs, yolks and whites separated

# Instructions:

01 - Line a 20cm (8-inch) round cake pan with parchment paper. Preheat the oven to 150°C (300°F) with a water bath inside. The water should reach about halfway up the sides of the cake tin. If using a loose-base pan, wrap it thoroughly with aluminum foil to prevent water seepage.
02 - If necessary, pulse sugar in a blender to achieve a superfine texture, then measure the required amount. Separate the eggs into yolks and whites.
03 - In a saucepan over low heat, combine cream cheese, butter, and milk. Stir continuously until completely smooth, then remove from heat.
04 - Sift cornstarch, salt, and flour together. Add to the cream cheese mixture, stirring until the batter is smooth and lump-free.
05 - Incorporate egg yolks into the cream cheese mixture one at a time, mixing thoroughly after each addition.
06 - Using a stand mixer or hand mixer, whip the egg whites starting on low speed. Gradually add the sugar one tablespoon at a time while increasing mixer speed. Continue until the mixture forms soft peaks.
07 - Gently fold the whipped meringue into the cream cheese batter using a rubber spatula. Maintain the mixture's lightness and airiness throughout this process.
08 - Pour the batter into the prepared cake pan and place in the water bath. Bake at 150°C (300°F) for 30 minutes with the oven door closed, then continue for another 20 minutes with the door slightly ajar. Finish with an additional 20 minutes at the same temperature with the door closed again. Use a digital thermometer if available to confirm temperature accuracy.
09 - Watch for a gentle rise to avoid surface cracks. The top should become golden-brown but not burnt. Adjust temperature if needed to achieve this result.
10 - The cheesecake is ready when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch. Exact timing may require experimentation with your specific oven.
11 - Once baked, remove from oven. Flip onto a plate, then flip back onto another plate to maintain its shape.
12 - Serve immediately while warm and jiggly. Store any leftovers in the refrigerator for up to 2–3 days, though the airy texture is best enjoyed fresh.

# Notes:

01 - This Japanese cheesecake has a uniquely light, soufflé-like texture compared to dense Western cheesecakes.
02 - Pastry flour (low protein content) works best for achieving the ideal texture.
03 - The water bath is essential for gentle, even heating to create the signature jiggly consistency.

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