Jiggly Cheesecake
Jiggly Cheesecake
Ingredients
- 8 ounces cream cheese, room temperature
- 5 egg yolks
- 5 egg whites
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper, extending it tall above the rim to allow the cheesecake to rise like a soufflé. Prepare a water bath by placing a larger oven-safe pan on the bottom rack of the oven.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, combine the milk, butter, and room temperature cream cheese over medium heat. Stir continuously until the mixture is smooth and well combined. Remove from heat.
⏱️ 5 min
- 3
Add the 5 egg yolks to the warm cream cheese mixture and whisk vigorously until fully incorporated and smooth. Then, gradually add the all-purpose flour and cornstarch, whisking until no lumps remain and the batter is smooth.
⏱️ 5 min
- 4
In a large, clean bowl, add the 5 egg whites. Using an electric mixer, begin whipping the egg whites. Gradually add the granulated sugar as the egg whites start to foam. Continue whipping until stiff peaks form (when you lift the beaters, the egg whites should hold their shape firmly).
⏱️ 8 min
- 5
Gently pour the cream cheese and yolk mixture into the whipped egg whites. Using a spatula, carefully fold the two mixtures together until just combined. Be careful not to deflate the egg whites, as this is key to the cheesecake's jiggly texture.
⏱️ 2 min
- 6
Pour the combined batter into the prepared 7-inch springform pan. Place the springform pan on the middle rack of the oven, directly above the pan with water (this creates a water bath effect without the risk of water seeping into the springform pan).
⏱️ 2 min
- 7
Bake at 350°F for 20 minutes. After 20 minutes, reduce the oven temperature to 300°F and continue baking for an additional 40 minutes. The cheesecake should be golden brown on top and still slightly jiggly in the center.
⏱️ 60 min•🌡️ 350
- 8
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes. This helps prevent cracking. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
⏱️ 60 min
- 9
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 1 hour before slicing and serving. Store any leftovers in the fridge.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Jiggly Cheesecake
- 8 ounces cream cheese, room temperature
- 5 egg yolks
- 5 egg whites
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper, extending it tall above the rim to allow the cheesecake to rise like a soufflé. Prepare a water bath by placing a larger oven-safe pan on the bottom rack of the oven.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, combine the milk, butter, and room temperature cream cheese over medium heat. Stir continuously until the mixture is smooth and well combined. Remove from heat.
⏱️ 5 min - 3
Add the 5 egg yolks to the warm cream cheese mixture and whisk vigorously until fully incorporated and smooth. Then, gradually add the all-purpose flour and cornstarch, whisking until no lumps remain and the batter is smooth.
⏱️ 5 min - 4
In a large, clean bowl, add the 5 egg whites. Using an electric mixer, begin whipping the egg whites. Gradually add the granulated sugar as the egg whites start to foam. Continue whipping until stiff peaks form (when you lift the beaters, the egg whites should hold their shape firmly).
⏱️ 8 min - 5
Gently pour the cream cheese and yolk mixture into the whipped egg whites. Using a spatula, carefully fold the two mixtures together until just combined. Be careful not to deflate the egg whites, as this is key to the cheesecake's jiggly texture.
⏱️ 2 min - 6
Pour the combined batter into the prepared 7-inch springform pan. Place the springform pan on the middle rack of the oven, directly above the pan with water (this creates a water bath effect without the risk of water seeping into the springform pan).
⏱️ 2 min - 7
Bake at 350°F for 20 minutes. After 20 minutes, reduce the oven temperature to 300°F and continue baking for an additional 40 minutes. The cheesecake should be golden brown on top and still slightly jiggly in the center.
⏱️ 60 min•🌡️ 350 - 8
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes. This helps prevent cracking. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
⏱️ 60 min - 9
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 1 hour before slicing and serving. Store any leftovers in the fridge.
⏱️ 60 min