DIY JIGGLY CHEESECAKE

520 Calories

Thanks to the advent of trending social media for recipes we heard about the viral Jiggly Cheesecake. This is a recipe everyone, that can’t go to a local Japanese bakery, should make because watching it after it’s done is so incredibly amusing and it’s absolutely delicious.  This cake has many steps, and without the correct equipment it can be difficult to make, but this recipe came out great and it was incredibly jiggly as shown in our YouTube video.

Prep Time: 25 mins
Cook Time: 2 hours
Total Time: 2 hour 25 mins

Author: HellthyJunkFood
Recipe Type: Dessert
Serves: 1

Ingredients:

• 10 Large Eggs
  
• ½ tsp cream of tarter
  
• ¾ cup sugar divided
  
• 8 oz cream cheese
  
• ½ cup low fat milk
  
• ¼ cup butter
  
• 1 Tbsp lemon juice
  
• ¼ cup flour
  
• 2 tbsp cornstarch
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• 8 inch spring form pan: http://amzn.to/2eUvbOG
  
• 13 x 9 baking pan: http://amzn.to/2gSozB5
  
• parchment paper
  
• tin foil
  
• Stand Mixer: http://amzn.to/2xlnBV3
  
• Hand Mixer: http://amzn.to/2wQqN9y
  

Instructions:

1. Take your eggs, cream cheese, and butter out to bring to room temperature. Takes about two hours.
   
2. Prepare your baking pan by wrapping the bottom and all sides of your spring form pan with tin foil. Make sure there are no openings. Using parchment paper, line your spring from pans sides and bottom using spray oil or softened butter to keep in place. Set aside.
   
3. Preheat your oven to 315°F
   
4. Separate your egg yolks from your egg whites. You will use all egg whites and only 5 egg yolks in this recipe. The egg whites are for the meringue and the yolks are for the base of the batter.
   
5. Using an electric stand mixer whip your egg whites on medium high speed for about 2 minutes. Then add your cream of tartar and whisk for another minute, and then add ½ a cup of sugar. (The other ¼ sugar will be used in the batter). Whip until you see peaks coming off the whisk and set aside.
   
6. In another bowl cream together your cream cheese and milk with a hand blender. Then add your butter, sugar, and lemon juice and blend. Blend in your cornstarch and flour. Lastly blend in your 5 egg yolks. Using a sieve, remove all bubbles and unblended ingredients creating a smooth batter.
   
7. To your batter fold in your meringue ¼ at a time. We made ours extra jiggly with the extra egg whites. If you want it less jiggly add less meringue to your batter.
   
8. Now pour your batter into your prepared baking pan and place in the oven. Pour hot water into the baking pan and bake for one hour.
   
9. After one hour check with a toothpick to see if it is done. If the toothpick comes out clean it is done. Leave it in the oven until the top of the cake is golden brown. Once it is the color you want turn off the heat in the oven and crack the door open. Leave the cake to rest and cool in the oven for 1 hour.
   
10. After it is cooled you can take it out of the spring form pan. This is when it is going to be the most jiggly.
    
11. Top it off with confectionery sugar and stick it in the fridge for about 4 hours.
    
12. Unfortunately the best time to eat cheesecake isn't when it is hot, so once it's chilled you will think to yourself... why isn't it jiggly anymore... and then think... it doesn't matter because it tastes so good. Best served with strawberries.
    

Nutritional Information:

Serving Size: 1 Calories: 520 Fat: 40 Saturated Fat: 22 Unsaturated Fat: 1 Trans Fat: 0 Carbohydrates: 95 Sugar: 25 Sodium: 400 Fiber: 0 Protein: 15 Cholesterol: 375