Japanese Jiggly Cheesecake, cotton cheesecake, souffle cheesecake, cloud cheesecake....it has many names. This is the style of the ever famous Jiggly Japanese cheesecake you see all over online. They look so satisfying and jiggly. They're somewhere between a cheesecake and an angel food cake
It melts in your mouth. It has no crust, but it's more sturdy than you'd expect. It's a lot of things!
You heat the base mixture in a double boiler. It's just a tiny amount of cake flour in it, and it has a lemony meringue folded in. So unique! It was created back in the 60s by Tomotaro Kuzuno, a Japanese chef who was inspired by a German-style cheesecake during a visit to Berlin. He modified it to fit the Japaneae pallet, so it was less sweet and lighter.
I did not invert it back upright, so the browned top was back on top because the bottom looked so nice and risk it messing up the top. Why bother? This is typically served just with a dusting of powdered sugar, but you can serve it with some fruit. It's just subtle flavored with lemon, so it's delicious on its own. It's also lightly sweetened. it's not cloyingly sweet like American cheesecake. I have had many requests to make this one, so my friends who have asked (**ahem Melissa**) and two of my brothers have sent me videos before with it, too. This is for you!
8 oz cream cheese
4 tablespoons butter (I used salted)
1/4 cup heavy cream
6 eggs, separated
2/3 cup sugar
1 tablespoon lemon Zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 cup cake flour
Heat cream, cream cheese, and butter in a double boiler until smooth. Add egg yolks and sift in cake flour. Mix until just combined and remove it from the heat. Add in lemon Zest and vanilla extract.
Whip egg whites and lemon juice together until medium peaks. It stands, but the tip curls over into a scoop. If it doesn't hold a peak, it's too soft, and if the peak stands straight up, that's too stiff.
Gently fold the whipped egg whites into the batter mixture 1/3 of the mixture at a time. Mix until fully combined but don't over mix. Place in a 8 inch pan, and if you have an 8 inch springform, just make sure you wrap the bottom with foil really well. This is ideal, though, because you don't have to invert it! If you have a cake pan (which I made mine in because most people have it) just add a high parchment paper collar around the outside so it has enough space to rise because it rises a lot.
Bake in a water bath at 300°F for 70-80 minutes.
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