Easy and simple home cook tutorial on how to recreate the famous Osaka Uncle Rikuro (Rikuro Ojisan) Jiggly Japanese Cotton Cheesecake at home. Simplest recipe and method to achieve creamy fluffy, airy and delicious Japanese cheesecake at home.

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[ INGREDIENTS ]
This is for a 6" x 3" round tin (adjust the amount of ingredients accordingly to the volume of the tin you're using)
- 60g Sugar divided into 2x30g portions
- 120 g cream cheese
- 3 eggs (I used 'Large' UK sized eggs)
- 60 ml milk
- 25 g plain flour
- 15 g corn starch
- 30g butter
- 1/4 tsp cream of tartar (or substitute with lemon juice or white vinegar)

[ TOOL USED ]
6" x 3" aluminium tin
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Egg separator:
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NOTES:
- I wouldn't advise using a springform tin (theres a chance of the bottom becoming undercooked / soggy) but if you do, you need to use aluminium to tightly cover the bottom so that the water doesn't go in
- The WATER BATH: I omitted to mention in the video, but make sure that the water reach up halfway your cake tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- The taller the tin, the more jiggly the cheesecake will be!
- The oven setting described in the video worked for my oven. You should get familiar with the heat level of your oven and adjust accordingly, if the temperature is too high, it could cause cracks. If you see the cake rise too quickly, it might be worth adjusting the temperature lower.
- If you are using a fan oven, make sure to place the tins on the lowest rack, far from the heating source (fan ovens are generally hotter and are more susceptible of causing cracks but my oven is a fan one so don't worry it can work!).
- Depending on the size of your pan, if it's significantly larger than the one I used, you may have to increase the baking time for a bit longer to ensure that it's cooked throughout

TROUBLESHOOTING:
1) Why is my cake not rising?
- Make sure that you have beaten the egg whites properly, if it's under-whipped, it will not rise as well.
- Make sure you don't deflate the batter before pouring into the pan. When folding the mixtures together, do so gently - I would advise looking up 'macaronage' methods and using the same hand movement to fold your mixture together. When pouring into the pan, it should still feel fluffy and light, it should not feel too 'liquid'
- Make sure that the temperature is correct. Especially if you don't see the top of the cake browning, you should increase the temperature a bit.
- There's not enough batter in the tin, make sure you use the appropriate amount of batter for your cake (adjust this ingredients listed accordingly), I would recommend using at least a 3" tall tin. If the batter is spread too thin, it may not rise as wished and will not jiggle!
2) Why is top cracked?
- The oven is too hot, turn it down
- You might have over-filled the pan with batter, make sure there's at least 1.5 - 2 cm from the batter level to the top of the pan

3) Why did my cake sink / Deflate?
- The WATER BATH: make sure that the water comes up halfway to your tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- Oven temperature: you oven might be initially too hot, causing the outside to cook while the inside is still raw - in consequence, the outer layer will inflate and sink afterwards. Try to lower the temperature and bake for a longer amount of time. (i would suggest to lengthen the second phase (30 mins at 140 degrees))

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Let me know if you have any questions down in the comment sections below! Happy to help troubleshoot!

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