Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, japanese cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 popular of current viral foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Japanese cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. 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
- Get 25 g Butter without salt
- Take 2 Eggs
- Get 125 g Greek yogurt
- Take 1/2 Lemon
- Prepare 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.
Step by Step 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 is going to wrap it up with this exceptional food japanese cheesecake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to japanese cheesecake cooking. Go on get cooking!
