By Jade Wang - 06 Jan 2018
Last month, on my commute, I was rather spellbound by this video from Tasty (Buzzfeed) on the making of the jiggly cheesecake:
So during the first week of my holiday staycation, I decided to give it my own spin. After watching someone else recreate this and the initial reviews, I decided to double the cream cheese (from 4 oz to 8 oz) in the original recipe and otherwise leave the recipe basically unaltered.
Conclusions: it was light, fluffy, and tasty, but didn’t quite taste like “cheesecake.”
Next iteration: double cream cheese again to see what happens.