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Japanese jiggly cheesecake (chizu keki)
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• 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
1. Preheat the oven to 190oC, gas mark 5. Line the bottom and sides of an 18cm springform cake tin with baking parchment. Cover the outside with foil to make it watertight.
2. Half fill a large heatproof bowl or pot with just- boiled water. Put the soft cheese, butter and cream in a smaller heatproof bowl and sit it in the hot water. Mix with a spatula until the butter and cheese melt, then add the egg yolks and yuzu juice. Add the sifted flours and mix gently until combined. Strain the mixture through a sieve to produce a smooth batter, then cover and put in the fridge for half an hour to rest.
3. Put the egg whites and sugar in another large bowl and whisk to soft peaks, taking care not to overbeat. Fold one third of the meringue into the cheese mixture, then gently fold in the remainder in two batches, to make a light, airy batter. Pour into the cake tin.
4. Sit the cake tin in a medium roasting tin and fill the larger tin up to half way with just-boiled water. Bake in the oven for 20 minutes, then drop the temperature to 110oC, gas mark 1⁄4, and bake for 1 hour until golden brown on top and a skewer inserted into the centre of the cake comes out clean.
5. Remove from the oven and take the cake tin out of the water bath immediately. Carefully remove the cake tin and leave the cheesecake to cool (don’t leave it to cool in the tin). Decorate with berries and mint leaves.
Typical values per serving: