Japanese Jiggly Cake – Light Cheesecake
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooknshare.com.
Cooking tools:
- Spring form pan
- Hand mixer
- Sifter
- Egg separator
- Kitchen scale
- Baking pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Kettle
- Chef's knife
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)
More Like This
Japanese Cheesecake
growingchefsontario.ca
Light and Fluffy Spongy Japanese Cheesecake Recipe
michiganplum.org
Fluffy Jiggly Japanese Cheesecake Recipe by Tasty
tasty.co
:max_bytes(150000):strip_icc()/Simply-Recipes-Japanese-Cheesecake-LEAD-3-fae7764363b24f6d9a56490a3601f4d8.jpg)
Japanese Cheesecake Recipe
simplyrecipes.com
Japanese jiggly yuzu cheesecake (Chizu Keki) recipe | Good Food
bbcgoodfood.com
J&J Dairy | Mini Japanese Cheesecake
jjdairy.com
J&J Dairy | Mini Japanese Cheesecake
jjdairy.co.uk
How to Make the Perfect Japanese Cheesecake: A Step-by-Step Recipe
4akid.co.za