Jiggle Japanese Cheesecake recipe blog image

Jiggly Japanese Cheesecake by McCormick

Another Friday, another opportunity to bake something new this weekend. Last weekend I made an attempt to make the jiggle cheesecake GIFs were made for…but let’s recap last weeks post about cannolis just in case you weren’t here.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

Here’s the recipe I tried by McCormick:

The Recipe:

  • 8 large egg yolks
  • 1 package (8 ounces) cream cheese
  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 2 tablespoons pure vanilla extract
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 12 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Preheat oven to 320°F. Line bottom of 9×3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.

  2. Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy-duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.

  3. Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth; remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.

  4. Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.

  5. Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

  6. Gently stir in 1/4 of the egg white mixture into the batter mixture; repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.

  7. Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.

  8. Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.


My Findings:

  1. I think a Slow Cooker Liner by Reynolds wrap would work better than aluminum foil. I didn’t have any on hand so I used foil but remember hearing this trick from a friend.
  2. My cake rose quite a bit, and I think it’s because I overwhipped the egg whites…maybe. So be careful you don’t overwhip, it’s easy to do in a freestanding mixer.
  3. I did use the McCormick pure vanilla extract and I think it really did make a difference in taste (especially since I didn’t have any whipped cream or berries during my taste test.

Would I Make It Again?

Only if someone requested the jiggle. The cheesecake was good, but my taste prefers the good old dense New York style cheesecake. I missed having crust, but spending 10-minutes jiggle testing it was fun.

McCormick Jiggly Japanese Cheesecake

PS: I didn’t have a roasting pan or pyrex dish big enough to dunk my springform pan in so I used my cast iron skillet and kept my oven temp a little hotter than suggested.

Cheesecake Recipe quote
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Chevron Cannoli recipe blog image

Chevron Cannolis For Cousin Kayla’s Thirtieth​

Have you ever tried to make a cannoli? The dough is held together by wine…those damn Italians are flipping geniuses.

But first, let’s manage some expectations. I’m not a food blogger, I didn’t go to school to become a chef or baker (even though ironically my maiden name IS Baker). My father went to school to be a chef, so I learned from him. My mother liked to bake, so I learned from her.

You’ll never hear me call myself a foodie (because I find that word annoying, everyone’s a foodie these days). I just enjoy cooking (and eating) new recipes and finding ones worth making more than once.

I promise to not share hefty paragraphs filled with adjectives about the recipe and only share helpful tricks I learned during the first make. Oh, and don’t expect to see artistic food shots, if I have to see sprinklings of flour and eggs on a cutting board ONE MORE TIME…I’m going to make a meme with Samuel L. Jackson.

You can expect a couple (probably one) real shots of the food because your girl does not have the patience to make everything look perfect for one photo and let’s be honest, how many times does that burger ACTUALLY look like the burger you get?

The cannoli recipe came from Chevron’s Adventures in Italian Cooking which was printed in 1980.

Chevron cookbook

Here’s the recipe:

4 cups sifted all-purpose flour
2 Tablespoons sugar
1/4 teaspoons salt
3 Tablespoons butter
2 egg yolks
Approx. 1/2 cup white wine
Shortening or vegetable oil for frying.

  1. 1. Mix flour, sugar, and salt in a bowl. Cut in butter, then add egg yolks. With a fork, stir in wine, 1 Tablespoon at a time, until dough clings together. Form a ball, cover, and let stand about 30 minutes.
  2. 2. Roll dough paper thin on floured board and cut 4-inch circles. Wrap circles around metal cannoli tubes, turning each end back to flare slightly. Fry a few at a time in deep fat until golden, about 1 minute. Remove with tongs and drain on paper towels. Carefully slip out tubes after about 5 seconds. Cool shells.
  3. Before serving. force filling into cannoli shell through a large pastry tube. Sift powdered sugar over pastry shell and garnish filled ends with chopped candied fruits, grated chocolate or chopped nuts.

*makes about 24 pastries.

Note. Shells may be stored in airtight containers for several days prior to filling.

Traditional Ricotta Filling:
4 cups ricotta cheese
1 1/2 cups powdered sugar
1 Tablespoon vanilla extract
1 cup heavy cream, whipped to form stiff peaks (optional)
1/4 cup coarsely chopped chocolate
1/3 cup finely chopped mixed candied fruits

  1. Press ricotta cheese through a wire sieve or blend until smooth in food processor or blender. Mix with powdered sugar and vanilla extract. Add finely chopped candied fruits and shaved chocolate. Chill before using. For a lighter filling, fold in whipped heavy cream.

My Findings:

  1. After wrapping dough around the cylinder for frying, seal the edges with egg wash. Otherwise, it’s a cannoli roulette as to if the cannoli will stay wrapped while frying, and will be a maddening game of chicken.
  2. If the cannoli is stuck to the cylinder after frying, pop it in the freezer for a few minutes. Metal shrinks in cold and will help knock the shell off if it’s stuck.
  3. Golden brown is pretty but dark brown is better. It’s important to get the crisp crunch when you bite into them so don’t be afraid to ‘overcook’ them.
  4. I used more wine than 1/2 cup, just add a little bit at a time and work the dough.

Would I Make Them Again?

Hell. Yes. Cannolis are my favorite.

Cannoli recipe

Oh, also, I didn’t do candied fruits that sounded disgusting. I did chocolate chip chunks. I used a large freezer Ziploc bag as my ‘pastry bag’ and added the optional heavy whipped cream to make it lighter which was good and airer. If you want a dense and strong filling, skip the heavy whipping cream.

Godfather quote about Cannolis

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