Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, japanese cheesecake. It is one of my favorites. 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 recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Japanese Cheesecake is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have japanese cheesecake using 11 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Japanese Cheesecake:
- Prepare 250 gm creamcheese at room temperature
- Get 6 egg whites
- Make ready 6 egg yolks
- Get 2/3 cup sugar
- Prepare 100 ml milk
- Make ready 50 gm soft butter
- Make ready 1/2 teaspoon vanilla extract
- Prepare 1/4 teaspoon salt
- Get 60 gm all purpose flour
- Take 2.5 tbsp corn flour
- Get 1 tbsp lemon juice
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:
- Line cake tin with parchment paper
- Cover baking tin with foil twice. Cake tin should have 2 coatings of foil
- Sieve flour and salt. Keep it aside
- In a bowl, add creamcheese, butter and milk
- Using Double boiler method, melt and whisk the mixture well
- Allow to cool slightly
- Add vanilla extract and whisk
- Add egg yolks and whisk well
- Add lime juice and mix well
- Slowly add dry ingredients and whisk until well combined
- In a separate bowl, whisk egg whites until foamy
- Add sugar and whip until soft peaks form
- Gradually add egg whites to batter and whisk
- Pour batter into prepared cake tin and tap gently
- Place cake tin on baking tray filled with hot water
- Bake for 50-60 minutes in preheated oven at 170 deg until top is golden brown
- Leave cheesecake in oven for 20-30 minutes with oven door slightly open
- Now remove foils and parchment paper. Allow to cool for 15 minutes
- Demould and transfer to serving plate. Refrigerate for 5-6 hours or overnight
- Cut and serve
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 for this exceptional food japanese cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
