Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Japanese Cheesecake is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Japanese Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.
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!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook japanese cheesecake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Japanese Cheesecake:
- Prepare Egg Yolk mixture
- Prepare 250 g cream cheese, Philadelphia
- Get 150 ml full-cream milk
- Make ready 5 egg yolks, from 60 g egg
- Take 50 g castor sugar
- Prepare 50 g cake flour
- Make ready 20 g corn flour
- Prepare 30 g unsalted butter
- Prepare 1 tsp lemon juice
- Make ready Lemon peel from half a lemon
- Get Meringue
- Make ready 5 egg whites
- Prepare 60 g castor sugar
- Prepare 1 tsp lemon juice/ vinegar
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.
Step by Step to make Japanese Cheesecake:
- Preheat oven 150 C.
- Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
- Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
- This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
- Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
- Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
- Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
- Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
- After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
- Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.
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’s going to wrap it up with this special food japanese cheesecake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this site on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
