Jiggly Japanese cheesecake

Name: Jiggly Japanese cheesecake
Ingredients: 170g (6oz) full-fat soft cheese; 40g (11/2oz) salted butter; 120ml (4fl oz) semi-skimmed milk; 40g (11/2oz) plain flour; 3 tbsp cornflour; 4 medium free-range eggs; 100g (31/2oz) caster sugar; icing sugar, to decorate; fruit and whipped cream, to serve (optional)

This Japanese cheesecake recipe by Tala is light and delicious with plenty of 'jiggle' – perfect for summer gatherings.

Brought to you by Tala

Did you know? Part super-light and fluffy sponge, part delicate soufflé, this Japanese cheesecake is nothing like its heavy UK and US cousins, but every bit as tasty. Whipped egg whites give the cake its dreamy feather-light structure and signature 'jiggle'. Well worth the effort!

Top tip! Lower the temperature slightly after 25 minutes (10 degrees should do it) if large cracks start to form.

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10-12

Servings

90-120 mins

Cooking Time

Ingredients

170g (6oz) full-fat soft cheese
40g (11/2oz) salted butter
120ml (4fl oz) semi-skimmed milk
40g (11/2oz) plain flour
3 tbsp cornflour
4 medium free-range eggs
100g (31/2oz) caster sugar
icing sugar, to decorate
fruit and whipped cream, to serve (optional)

Instructions

Make a bain-marie by putting boiling water in a saucepan over a low heat and placing a heatproof bowl on top. Put the cream cheese, butter and milk in the bowl and stir occasionally until melted and smooth. Transfer the mixture to a large mixing bowl to cool while you follow the next steps.

Ensure that there is plenty of rising space in the middle of the oven, removing higher racks if necessary. Preheat the oven to 160C/Gas Mark 3. Drop a circle of greaseproof paper into the bottom of an 18cm (7in) cake tin and line the sides with more greaseproof paper.

Cover the base and sides of the tin with kitchen foil to stop the water bath getting into the tin from the base.

Sift the flour and cornflour into the cooled cream cheese mixture and whisk. Add the egg yolks and briefly whisk again until smooth.

In a separate bowl, whisk the egg whites with the hand mixer until soft peaks form. Slowly add spoonfuls of caster sugar, counting to 4 between each spoonful, until stiff peaks form.

Fill the kettle and switch it on.

Add a third of the egg whites to the cream cheese mixture and fold in. Repeat with the other two-thirds of the egg whites until you have pale golden foamy cake batter. Try not to mix too vigorously as you want to keep as much air in the mixture as possible.

Transfer the batter to the tin and tap the tin gently a couple of times on the work surface to dislodge any stubborn air bubbles.

Place the tin inside an oblong roasting tin and fill the roasting tin with boiling water (to a depth of about 3cm (11/4in)).

Very carefully transfer the whole thing to the oven and set the timer for 1 hour and 30 minutes. Once done, the cheesecake should be domed and golden, but don't worry if it cracks. It should spring back when pressed in the centre, but it should still seem moist (listen for a quiet 'sizzle'). Turn off the oven and open the door slightly, then leave to cool for 20 minutes in the oven.

Bring out of the oven and leave to cool at room temperature (still in the tin, with the tin still inside the roasting dish) for a further 10 minutes.

Transfer to a cooling rack to cool completely. Peel off the greaseproof paper circle, place on a serving plate and dredge with icing sugar through a sieve or sugar shaker.

Enjoy with fruit and whipped cream.

Last updated one year ago