Japanese Jiggly Cake – Light Cheesecake – Cook n' Share
Light and airy Japanese Jiggly Cake, perfect with whipped cream or ice cream. Easy to make in any 6-inch pan, this soft cheesecake is a family favorite.
Ingredients
- 110 ml or 1/2 cup of milk
- – 140 g cream cheese or half a bar (double cream)
- – 45 g of butter
- – 5 eggs (at room temperature)
- – 45 g or 4 tbsp of flour
- – 15 g or 1/4 cup of cornstarch
- – 90 g or 1/2 cup of sugar (or more to taste)
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