Japanese Jiggly Cheesecake
By OcadoLife
Published on 05 January 2023
With an airy texture and subtle citrus tang, this Japanese Jiggly Cheesecake, also known as Japanese cotton cake, is a bouncy, melt-in-the-mouth mash-up of a cheesecake and a soufflé. “The yuzu is beautifully fragrant and tangy, but lemon or lime would work well too,” says its creator, pastry chef Louisa Bergese.Time and servings
2 hrs 15 minsTotal time
12Servings
20 minsPrep time
1 hr 55 minsCooking time
Ingredients
- 60 g of unsalted butter, plus extra for the tin
- 120 ml of double cream
- 250 g of full-fat cream cheese
- 150 g of caster sugar
- 6 large eggs, separated
- 60 g of plain flour
- 20 g of cornflour
- 100 g of icing sugar, sifted
- 1 mango, thinly sliced or diced seeds from
- 8 physalis
- 3 tbsp of yuzu seasoning sauce
- 1 passion fruit, seeds scooped out
Method
Step 1
Grease a 20cm fixed-base cake tin with butter and line with baking paper extending at least 6cm above the rim, and with a 4-5cm fold across the base.Step 2
In a heatproof bowl set over a pan of gently simmering water, combine the butter, cream, cream cheese and 50g of the caster sugar; stir until melted. Remove from the heat, cool slightly, then add the yolks and 2 tbsp of the yuzu. Sift in the flours, combine with a spatula, then rest the batter in the fridge for 30 mins. Meanwhile, preheat the oven to 190°C/170°C fan/gas 5 and prepare a bain-marie by half filling a large roasting tin with boiling water; place in the oven.Step 3
Using an electric whisk, whisk the egg whites and remaining caster sugar to soft peaks. Fold a third into the cream cheese mixture, until combined, then fold in the rest. Pour into the lined tin and place in the bain-marie. The water should be halfway up the tin; if not, add more boiling water.Step 4
Bake for 35 mins, then reduce the oven to 110°C/90°C fan/gas ¼ and bake for 1 hr 20-30 mins more, until golden with a slight wobble. Turn the oven off and remove the bain-marie. Return just the cake tin to the oven; leave for 30 mins with the door ajar. Remove; leave to cool fully. (Chill overnight if making ahead.)Step 5
Mix the icing sugar and remaining 1 tbsp yuzu until smooth. Swiftly but carefully lift the cake by its paper onto a plate, drizzle over the icing and top with fruit. Served at room temperature, this cake has an incredible cloud-like texture. When chilled, it’s a little more creamy. Both are wonderful.