Japanese Cheese Cake
Japanese Cheese Cake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese cheese cake. It is one of my favorites food recipes. For mine, I’m gonna 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 tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven.

Japanese Cheese Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Japanese Cheese Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook japanese cheese cake using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheese Cake:
  1. Make ready 150 gram cream cheese
  2. Prepare 4 yolk eggs
  3. Take 75 ml whole milk
  4. Prepare 40 gram butter
  5. Take 45 gram plain flour
  6. Get 15 gram corn starch
  7. Get Lemon zest from 1 lemon
  8. Prepare Maringue
  9. Make ready 4 egg whites
  10. Get 93 gram sugar
  11. Make ready 1 tbsp lemon juice

See more ideas about Dessert recipes, Cheesecake recipes, Japanese cheesecake. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! Is there a dessert more mesmerizing than a Japanese cheesecake?

Instructions to make Japanese Cheese Cake:
  1. First of all, make sure all ingredients in room temperature. In a bowl, add cream cheese, butter and milk. Use double boiler method for mix it.
  2. Sift flour and corn starch, fold into mixture
  3. Add egg yolk and lemon zest, whisk until smooth. Set a side
  4. In other bowl, beat egg whites until foamy, add lemon jus and beat until bubbles become small
  5. Gradually add sugar and beat until soft peak
  6. Fold whites into cream cheese batter. Mix well.
  7. Pour batter to 18 cm pan that greased and lined with paper baking before. Tap pan to reduce the air. Baked with water bath in a preheat 200°C for 18 minutes then lower to 140°C for 30 minutes. Turn off the oven and leave cake in closed oven about 30 minutes. Remove water bath, and open the door of oven for 30 minutes. Wait until cake is cool
  8. Remove cake from oven and serve it.

This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. Japanese cheesecake is a soufflé cheesecake that's quite different than the dense and thick New York style cheesecake we all know and love, but every bit as tasty. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes.

So that’s going to wrap this up for this special food japanese cheese cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!