Japanese jiggly cheesecake

Gluten-free Japanese jiggly cheesecake

Hi everyone!

I am so glad to be back after being away for a really long time! Also, I want to apologise for my disappearing, but life is not always as predictable as we want to… Back to the business though! 🙂

I brought something exciting today, the famous Japanese jiggly cheesecake! Yaaayyyyy 😀

My partner’s birthday happened last Friday, and I have to confess that: I forgot it. 🙁 I tried to get away with it saying,” I suffer from early dementia, but we burst out loud laughter. Bless him, such a good man, and he’s got his gift a week earlier, so technically I didn’t forget his birthday!

Ok, I have to confess something else: My partner and I are together for almost nine years and please don’t judge me but I couldn’t remember which day was his birthday. He happened to be born on the 30th of August and I don’t know why I always thought his birthdays were on the 31st of August. Nine years of my life, can you imagine the embarrassment, the laughter we shared during these events? 😀 Shame or not shame this is me. So to cover my embarrassment, I tried to celebrate him from 27th of August to 31st of August just to make sure he is not suspecting anything. But as you probably suspect I always got caught though… 😀 But this year was special, finally I learned his date of birth, my daughter and I were planning to make a cake, we bought his gift which we gave him a week earlier so he could do some crafting thing with it. So as the week went by my memory went by too, and I forget it. I woke up in the morning, he made me a coffee and we sat on the sofa together, then I checked my facebook and boom there I saw, today is my partner’s birthday! My face went red, purple and whatever colour you can imagine… And then to save the situation and my dignity I said: ” Ohh baby Happy Birthday, I was planning to make your cake fresh! So surprise, surprise you’ll have a jiggly cake!”

He knew it wasn’t true, so he laughed and that was it.

Back to the cake business, unfortunately, I didn’t take pictures and the reason is simply that, I didn’t know it’ll work or not. I promise I am going to take some pictures the next time and as soon as I can, I will amend it.

I have found so many different recipes and methods to make the cake, but they were either too complicated or used way too many eggs or so.

Found it! I have changed a few ingredients and it worked really well, and I can proudly pronounce the gluten-free Japanese jiggly cheesecake has born on last Saturday and it’s good, so good!

The recipe:

Cream cheese batter:

250 gr cream cheese ( I used the cheapest one from Tesco for 55p, worked perfectly)

6 egg yolks

70-gram granulated sugar

60-gram unsalted butter

100 ml milk ( I used semi-skimmed, worked perfectly but whole milk is better for it)

1 tbsp lemon juice (less is better than more)

zest of 1 lemon

60- gram gluten-free plain flour (I used the cheaper one from ASDA)

20-gram cornstarch

pinch of salt

Meringue:

6 egg whites

70-gram granulated sugar

Method:

Pre-heat the oven 200 Celsius without a fan, 180 Celsius with a fan. (The original recipe didn’t recommend to use the fan during the bake, but I have no choice only to do so, as I have a built-in fan in my oven. Probably that’s the cause the split on the top of my cake. Never mind it was delicious!)

Grease the cake pan with butter, put some gluten-free flour and cover the whole pan with it. Make sure the flour covers all the way around the pan alongside with the butter. Remove the access flour from the pan. Line the bottom with paper.

Get a bigger bowl, and whisk the cream cheese until it’s smooth. Add the yolks one by one and whisk it smooth. Add the sugar and whisk it, warm the milk and butter in the microwave carefully, don’t overheat it. 1 minute is enough, take it out and try to whisk the butter in it, if it’s not enough then put it back for a few seconds.

Add the salt, lemon juice and lemon zest into the batter, whisk it. Sift the gluten-free flour and the cornstarch into the batter and whisk it together until it’s smooth.

Whisk whites at slow until it’s foamy, and then add the sugar slowly into the whites and beat at high speed until it gets hard, but not overbeat it.

Fold the 1/3 of whites at a time, but fold it carefully, don’t break the air otherwise the cake won’t be baked successfully.

Pour the batter into the greased cake pan, leave about an inch free from the top, so it can rise freely during the bake time.

Bake with a hot water bath on the bottom rack in the preheated oven 200 Celsius, 180 Celsius with fan for 18 minutes, then lower 140 Celsius, 120 Celsius with fan for 30 minutes ( let the heat in the oven drops gradually with door closed) and turn off the oven and leave the cake in the closed oven for another 30 mins. Remove the water bath and open the door of the oven slightly at the end of the baking for an other 30 mins for the cake to cool.

That’s it basically! Enjoy!

There are a few things you need to be careful with, but overall it’s not too hard to make it!

Gluten-free Japanese jiggly cake



A slice of heaven

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