Black Friday Deals for Foodies & ALL Food Lovers

Black Friday 2022 is upon us! Even before you’ve gobbled up your turkey and guzzled down your pumpkin spice martini, you can prep yourself to take advantage of all the incredible deals (up to 80% off) on food-related gifts for your kitchen, dining room, travels…and tastebuds!

Japanese cheesecake: wobble baby, wobble baby, wobble baby wobble

Name: Japanese cheesecake
Cuisine: Japanese
Ingredients: 1 1/8 cups cream cheese; 2/3 cups fine granulated sugar; 1/2 cup cake flour (super fine); 1/3 cup milk; 1/4 cup butter; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 6 egg whites; 6 egg yolks

by Kristina Reynolds

Where Can I Get it? | How Can I Make It?

What is Japanese cheesecake?

Japanese cheesecake (a.k.a. Japanese cotton cheesecake, bouncy cheesecake, souffle cheesecake, souffle castella or jiggly castella) is a cheesecake that originated in Japan in the 1980s. Its texture is soft & fluffy, much more like a spongec ake than a rich & creamy American cheesecake. What really sets it apart is its mesmerizing ability to jiggle and jiggle and jiggle…

Where can I get it?

If you can’t get to Japan to try an authentic Japanese cheesecake from one of the longest-standing Japanese cheesecake makers (Uncle Tetsu and Uncle Rikuro) you can find them at certain specialty Japanese bakeries in “Japantowns” across the US. Check out this interactive map to find places in the US that will serve this bouncy dessert hot and fresh to you…

How can I make it?

The one guaranteed way to get some of this jiggly goodness (if you don’t live near any places that sell them fresh) is to make it yourself. Here’s a relatively simple recipe you can follow.

Japanese cheesecake

Light, fluffy, bouncy Japanese cheesecake.

Ingredients

1 1/8 cups cream cheese
2/3 cups fine granulated sugar
1/2 cup cake flour (super fine)
1/3 cup milk
1/4 cup butter
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 egg whites
6 egg yolks

Instructions

First, turn stove to medium-high heat. Put the cream cheese, butter and milk in a small pot and place over the heat until ingredients are melted. Mix the ingredients and transfer to a large mixing bowl.
Add flour, cornstarch, egg yolks, lemon juice and salt. Mix ingredients.
Whisk egg whites and cream of tartar for 5+ mins to create a foamy meringue. Add sugar. Whisk to create firm peaks similar to this –>
Very gently mix the meringue into the cream cheese mix, one third at a time. This will give the cheesecake its fluffiness.note: over-mixing will cause the cheesecake to shrink drastically after baking
Carefully transfer the mixture into an 8 inch round baking pan lined with parchment paper.
Bake at 325°F in a water bath (i.e. put the 8 inch pan in a larger pan with hot water halfway up the 8 inch pan⸺the water should not touch the cheesecake ingredients) for 65-70 mins or until golden brown.note: the water bath is required keep the cheesecake moist
Turn off the oven and open the oven door. Let sit for 30 mins to 1 hour to cool slowly. Enjoy!

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Ingredients

1 1/8 cups cream cheese
2/3 cups fine granulated sugar
1/2 cup cake flour (super fine)
1/3 cup milk
1/4 cup butter
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 egg whites
6 egg yolks

Directions

First, turn stove to medium-high heat. Put the cream cheese, butter and milk in a small pot and place over the heat until ingredients are melted. Mix the ingredients and transfer to a large mixing bowl.
Add flour, cornstarch, egg yolks, lemon juice and salt. Mix ingredients.
Whisk egg whites and cream of tartar for 5+ mins to create a foamy meringue. Add sugar. Whisk to create firm peaks similar to this –>
Very gently mix the meringue into the cream cheese mix, one third at a time. This will give the cheesecake its fluffiness.
note: over-mixing will cause the cheesecake to shrink drastically after baking
Carefully transfer the mixture into an 8 inch round baking pan lined with parchment paper.
Bake at 325°F in a water bath (i.e. put the 8 inch pan in a larger pan with hot water halfway up the 8 inch pan⸺the water should not touch the cheesecake ingredients) for 65-70 mins or until golden brown.
note: the water bath is required keep the cheesecake moist
Turn off the oven and open the oven door. Let sit for 30 mins to 1 hour to cool slowly. Enjoy!

Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.