Japanese Jiggly Cheesecake - Street Food in Osaka

Preheat the oven to 320°F (160°C).

Grease and line a round cake pan with parchment paper.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and mix until well combined.

Incorporate eggs one at a time, mixing well after each addition.

Sift in cake flour and cornstarch, then mix until just combined.

Pour in heavy cream and mix until smooth.

Add vanilla extract, lemon juice, and salt, then mix until fully incorporated.

Pour the batter into the prepared cake pan.

Place the cake pan in a larger baking dish filled with hot water to create a water bath.

Bake for 50-60 minutes, until the edges are set but the center is still jiggly.

Turn off the oven and leave the cheesecake inside for 15 minutes.

Remove the cheesecake from the oven and water bath, then let cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Gently remove from the pan and slice to serve.

Spice Level:

Allergens