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WELCOME BACK BISS! Today we tried making the viral Instagram worthy Japanese jiggly cheesecake! The main difference between this one and the original New York style Cheesecake is that it doesn't have a crust and it's very VERY heavy on eggs rather than cream cheese. It's got the consistency of an angel cake or a pound cake?! BUT it doesn't go exactly perfectly in this kitchen... Have you tried a Japanese cheesecake before? Do you like it more or less than the New York style cheesecake? Let me know!
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