Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Japanese Cheesecake is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Japanese Cheesecake is something that I’ve loved my entire life.
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 must first prepare a few ingredients. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cheesecake:
- Get Egg Yolk mixture
- Get 250 g cream cheese, Philadelphia
- Make ready 150 ml full-cream milk
- Prepare 5 egg yolks, from 60 g egg
- Make ready 50 g castor sugar
- Prepare 50 g cake flour
- Prepare 20 g corn flour
- Take 30 g unsalted butter
- Make ready 1 tsp lemon juice
- Prepare Lemon peel from half a lemon
- Make ready Meringue
- Get 5 egg whites
- Get 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.
Instructions 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 this up for this exceptional food japanese cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this site in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
