JAPANESE JIGGLY CHEESECAKE

Japanese jiggly cheesecake (chizu keki)

Ingredients | Serves 8 | Time 100 minutes + cooling

250g soft cheese • 35g unsalted butter, at room temperature • 4 tbsp double cream • 4 x No.1 Longstock Gold Eggs, separated • 1 tsp Cooks’ Ingredients Yuzu Juice • 25g cornflour, sieved • 15g plain flour, sieved • 75g caster sugar • Strawberries, blueberries and a few mint leaves, to decorate

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