Japanese Cheesecake
Japanese Cheesecake

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese cheesecake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Japanese Cheesecake is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Japanese Cheesecake is something which I have loved my entire life. They’re fine and they look wonderful.

This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.

To begin with this particular recipe, we have to prepare a few components. You can cook japanese cheesecake using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheesecake:
  1. Take 85 g cream cheese
  2. Take 30 g unsalted butter
  3. Get 65 g milk
  4. Prepare 3 egg yolks
  5. Take 35 g cake flour
  6. Take 10 g corn starch
  7. Prepare 2 g vanilla extract
  8. Make ready 3 egg whites
  9. Take 55 g sugar

Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. This spongy, lighter-than-air, not-your-average-cheesecake is a fun dessert to share with family and friends.

Steps to make Japanese Cheesecake:
  1. Melt the cheese and butter into the milk over the stove.
  2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
  3. Add the cheese mixture until everything is well combined.
  4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
  5. Combine the egg whites into the mixture.
  6. Pour the mixture in the pan and put it in a water bath
  7. Bake at 120° for 20 mins
  8. Bake at 150° for 20 mins
  9. Bake at 110° for 30 mins
  10. Bake at 180° for 5 mins

Unlike its denser, New York cheesecake cousin, our version of bouncy cheesecake uses whipped egg whites to make it a mile high and give it just the right jiggle … go ahead, give it a wiggle! Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, cornstarch and lemon juice. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Cheesecake is touted as Tokyo's most elusive and exclusive cheesecake.

So that’s going to wrap it up for this exceptional food japanese cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!