Japanese Jiggly Cheesecake

1.Preheat your oven to 320°F (160°C). Prepare a 9-inch (23 cm) round cake pan by lining the bottom and sides with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

2.In a medium heatproof bowl, combine the cream cheese, unsalted butter, and whole milk. Place the bowl over a pot of simmering water (double boiler) and gently heat while stirring until smooth and fully combined. Remove from heat and let cool slightly.

3.Once cooled, sift the cake flour and cornstarch into the cream cheese mixture. Add the egg yolks, vanilla extract, and salt, then mix until smooth and well incorporated.

4.In a separate large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar to stabilize the meringue. Gradually add half of the granulated sugar (70g) while continuing to beat until stiff peaks form.

5.Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then carefully fold in the remaining meringue in two additions, ensuring not to deflate the mixture to maintain its airy texture.

6.Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.

7.Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath.

8.Bake in the preheated oven for 60 minutes or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.

9.Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to prevent sudden temperature changes that could cause cracking.

10.Remove the cake from the water bath and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set properly.

11.Run a knife around the edges of the cake to loosen it from the pan, then carefully remove the sides of the pan.

12.Dust the top lightly with powdered sugar before serving. The cake should jiggle gently when moved, showcasing its signature fluffy texture.