Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese cheesecake. One of my favorites food recipes. For mine, I will make it a 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 recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Japanese Cheesecake is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Cheesecake:
- Prepare Egg Yolk mixture
- Take 250 g cream cheese, Philadelphia
- Get 150 ml full-cream milk
- Make ready 5 egg yolks, from 60 g egg
- Prepare 50 g castor sugar
- Make ready 50 g cake flour
- Make ready 20 g corn flour
- Get 30 g unsalted butter
- Make ready 1 tsp lemon juice
- Prepare Lemon peel from half a lemon
- Take Meringue
- Make ready 5 egg whites
- Get 60 g castor sugar
- Make ready 1 tsp lemon juice/ vinegar
Learn to master this Japanese classic dish in your own home! It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy.
Steps 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.
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! That is why is called soufflé cheesecake in. Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled.
So that is going to wrap this up with this special food japanese cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
