Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese cheesecake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again!
Japanese Cheesecake is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Japanese Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook japanese cheesecake using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Cheesecake:
- Prepare 85 g cream cheese
- Get 30 g unsalted butter
- Take 65 g milk
- Get 3 egg yolks
- Prepare 35 g cake flour
- Prepare 10 g corn starch
- Prepare 2 g vanilla extract
- Make ready 3 egg whites
- Prepare 55 g sugar
Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.
Instructions to make Japanese Cheesecake:
- Melt the cheese and butter into the milk over the stove.
- In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
- Add the cheese mixture until everything is well combined.
- In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
- Combine the egg whites into the mixture.
- Pour the mixture in the pan and put it in a water bath
- Bake at 120° for 20 mins
- Bake at 150° for 20 mins
- Bake at 110° for 30 mins
- Bake at 180° for 5 mins
When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! That is why is called soufflé cheesecake in. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Is there a dessert more mesmerizing than a Japanese cheesecake?
So that is going to wrap it up with this exceptional food japanese cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
