How To Make Easy Jiggly Fluffy Japanese Cheesecake Recipe

Are you looking to learn how to make an easy jiggly fluffy Japanese Cheesecake that is light, airy, and melts in your mouth. Well this is perfect for impressing family and friends!

✨ Ingredients:
- 7 oz (200g) cream cheese, softened
- 4 tbsp (60g) unsalted butter
- 1/2 cup (120ml) warm milk
- 6 large eggs, separated
- 3/4 cup (150g) sugar, divided
- 1/2 cup (60g) cake flour (or all-purpose flour, sifted)
- 2 tbsp (20g) cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar (or lemon juice)
- 1 tsp vanilla extract
- Powdered sugar & fresh strawberries (for garnish)

🥣 Instructions:
1. Preheat oven to 320°F (160°C). Line the bottom of a 7-inch (18cm) round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in.
2. In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler. Stir until smooth. Let cool slightly.
3. Whisk in egg yolks, vanilla, and sifted flour + cornstarch until silky.
4. In a separate bowl, beat egg whites with cream of tartar. Gradually add sugar until stiff glossy peaks form.
5. Gently fold the meringue into the batter in 3 parts. Do not overmix—keep it airy!
6. Pour batter into prepared pan. Place the pan in a larger baking tray, then fill the tray with hot water (about 1 inch deep) for a water bath.
7. Bake for 25 minutes at 320°F (160°C). Lower temperature to 285°F (140°C) and bake another 40–50 minutes.
8. Turn off oven, leave the cake inside with the door slightly open for 15 minutes (prevents collapse).
9. Remove, cool completely, then dust with powdered sugar and top with fresh strawberries.

🍓 Slice, serve, and enjoy the fluffiest Japanese Cheesecake ever!

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