Japanese Jiggly Cheesecake

Japanese Jiggly Cheesecake
Absolutely Light And Fluffy, Custard Like With A Hint Of Cheesecake Flavor.  Completely Different From American Style Of Cheesecake!

This is so perfect for the the Christmas Holidays, presenting this at your holiday table as it jiggles!  The time spent making this delicious unusual dessert is well worth it to see the expressions on your family and friends face!  Happy Holidays to all!

Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour 55 minutes
Chilling Time: 5-6 hours

Ingredients

8 oz. cream cheese

1 stick unsalted butter

13 egg whites

6 egg yolks

1/2 cup whole milk

1 1/4 cup sugar

1/4 cup flour

1/4 cup corn starch

2 tsp vanilla extract

powdered sugar for dusting

1 tsp cream of tarter

cooking spray

hot water

Cooking Tools

Ring form release pan

Parchment paper

Tin foil

1 small mixing bowl

1 medium mixing bowl

1 large mixing bowl

Large round cake pan

Flour sifter

Stand mixer or electric hand mixer

1 small saucepan

Rubber spatula

Directions
Prepare ring form pan, 1st wrap foil around the bottom and side with several layers of foil so water does not penetrate your cake. Cut parchment to line the bottom of the pan and up the sides of the pan, at least a couple of inches higher then the top of rim. Spray cooking spray bottom and sides before placing the parchment to help it stick to the bottom and sides.
Preheat oven to 320 Degrees F.  In a saucepan, melt cream cheese, butter, vanilla and milk.  Whisk ingredients on low heat until smooth; remove from heat to cool. In a small mixing bowl, sift in flour and corn starch, set aside. Place 6 egg yolks into a medium mixing bowl. Once cream cheese mixture is completely cooled, whisk the cream cheese into the egg yolks until smooth. Whisk in the sifted flour/cornstarch into the cream cheese/ egg yolk mixture until silky smooth, set aside.  In a large mixing bowl/Stand mixer, use electric hand mixer, add egg whites and cream of tarter and whisk on high until almost stiff peaks form. Slowly add sugar to the fluffy egg whites while still whisking on high until the sugar is mixed in and the peaks are stiff. Fold in with a rubber spatula the egg yolk, cream cheese mixture into the egg whites.  Fold in small amounts at a time until batter is completely blended ( making sure not to have yellow or white streaks throughout the batter). Pour the batter into the prepare baking dish. Place Ring form into another larger baking pan with hot water. Bake in oven for 25 minutes, then reduced heat to 280 Degrees F  and continue to bake for 1 hour, 30 minutes. ( Do Not Open The Oven!) Remove cake from oven and remove from water, let cool for 5 minutes before releasing the ring and removing the ring and parchment from the sides of the cake. Place on a serving dish and dust with powdered sugar.  Can be served warm or you can chill for 5-6 hours in the refrigerator.
Yields 1 cake

Soft As Cotton and Airy With A Light Sweetness, I Prefer My Slice Chilled!

Wrap Foil Around Pan With Several Layer!!