This is called Japanese Jiggly Cheesecake because it actually jiggles like crazy when it comes out the oven. It's like a cross between an angel food cake and a pound cake, with a lightly sweet cheesecake flavour. In Japan, this is more widely known as a soufflé cheesecake, and has been around for decades.
I first tried it when I was a kid in Japan and I instantly fell in love with it. It does take quite a few steps to make, but it is so very worth it! I urge you to try this cake both fresh out the oven when it's fluffier and eggier in taste, just so you can chill it for a few hours and see how it drastically changes into something more velvety and sweet. It's like two different cakes.
It's pretty important for soufflé type recipes to have the exact temperature. For this reason, I use an oven thermometer on my oven rack because I don't trust my oven dial to be spot on. Also, a 9" x 3" springform pan is best for this. :)
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 8-10 servings
Ingredients:
Steps:
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Ha Ha
I thought it rather funny when you said to me, "Try to make it". Not to fear, Miz Toos, not only will I try, I will make it. I have new 9" springform pans, a new oven, and all the ingredients except the cream of tarter, which I will purchase.
I see this cake as very versatile, in that so many different toppings could be spread or drizzled over it, making it quite fancy. But as it is so light, it would be excellent, as is, for a late evening or night time dessert (that's when I get the munchies like there's no tomorrow).
(Now, for your eyes only. Why did you do this to me? I weigh more than I ever have, but it's all in the wrong places. At 220 lbs., it seems that 50 of those precede me when I walk.
I'll try not to eat all this cake in one sitting, but you must understand, there are no guarantees).
Thanks and keep sweet.
A small slice is $5 at my local Asian market. This will save me lots of money!
When I lived in Japan, these were called Erection Cakes because of the way it goes from "jiggling" to firm, and the way they rise. Men would symboically eat it before lovemaking so that their erections would last. The famous Sada Abe always had some in her bedroom (lGoogle her name). In fact, her recipe is legendary.
Unfortunately, you can't just buy them in the store because those are already firm. The symbolism comes from the fact they are first soft and jiggly and then firm up. So they must be homemade. Since I was a poor cook, I had my 70 y/o neighbor make them for me. She requested that I kept tract of how good the erections were so that she can alter the recipe as needed! My many boyfriends never knew why I kept a notepad and stopwatch near my bed. After I got married, I had my mother-in-law make them.
Now that I'm widowed and back in the states, I can't find anyone to make them for me. Thanks to your recipe, I can now tell my granddaughter (an excellent 15 y/o cook) to make them. With all my partners being over 70y/o, they'll need all the help they can get! These cakes are certainly more delicious than Viagara! My granddaughter will love all the stories. Thank you!
I love Japanese cheesecake. They're sold at my local Asian market as "Man Love cakes" because they're supposed to increase a man's stamina in bed. I always wondered what the ingredients are but nothing I see here would do that. But they sure taste good. Seeing all the steps, I can understand why they charge $4 a slice.
They are very expensive, but now we can make our own :) My trouble with them is I eat a lot of it due to 1. they're so yummy and 2. I get so proud they come out so well. *chomp* I made this?! I hope you give this a shot.. man love cake!!!!
Hi Attosa,
This cake sure does look yummy, as do all your dishes.
SUZ!!!! Thank you! I've missed you!
Attosa,
You're so sweet, and I missed you too!
Good to see your yummy recipes again, and everyone's wonderful goodies and tips. :)
Gosh, I did it again, I posted, but it didn't go here.
I missed you too Attosa :)
HERE IS A VIDEO OF HOW JIGGLY THE CAKE IS :)
www.youtube.com/
I made the first one in the video with a smaller springform pan so it got a higher rise! The second cake is from this recipe I posted and is wider. Both jiggle, as you can see!
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