Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Japanese cheesecake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook japanese cheesecake using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Japanese cheesecake:
- Get 120 g Cream cheese
- Get 100 g Sugar
- Prepare 25 g Butter without salt
- Take 2 Eggs
- Take 125 g Greek yogurt
- Make ready 1/2 Lemon
- Make ready 40 g Flour
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:
- PREPARATION - 1) Grate the lemon and squeeze lemon juice. - 2) Separate eggs into yolk and white. - 3) Melt butter. - 4) Preheat the oven at 180 degrees.
- Soften cream cheese and add a half (50g) of sugar.
- Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
- Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
- Mix a half of meringue completely. Then, mix the remaining meringue gently.
- Pour it in the mold and drop it from a height of about 10 cm to help remove air.
- Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.
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. Remember to bookmark this site in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
