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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