Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese cheesecake. It is one of my favorites food recipes. For mine, I will 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 well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Japanese Cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have japanese cheesecake using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Japanese Cheesecake:
- Get 85 g cream cheese
- Get 30 g unsalted butter
- Make ready 65 g milk
- Prepare 3 egg yolks
- Make ready 35 g cake flour
- Take 10 g corn starch
- Make ready 2 g vanilla extract
- Prepare 3 egg whites
- Prepare 55 g sugar
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.
Instructions to make Japanese Cheesecake:
- Melt the cheese and butter into the milk over the stove.
- In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
- Add the cheese mixture until everything is well combined.
- In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
- Combine the egg whites into the mixture.
- Pour the mixture in the pan and put it in a water bath
- Bake at 120° for 20 mins
- Bake at 150° for 20 mins
- Bake at 110° for 30 mins
- Bake at 180° for 5 mins
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.
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