Japanese Cheese Cake
Japanese Cheese Cake

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese cheese cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Japanese Cheese Cake is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Japanese Cheese Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make. 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.

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

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

It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. How to make Japanese Cheesecake better than Uncle Tetsu. The Japanese cheesecake originated in Hakata, a city in Kyushu, Japan. If you have a sweet tooth but prefer low calorie desserts, you can definitely divert to Japanese Cheese Cake.

Steps 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.

The Japanese cheesecake originated in Hakata, a city in Kyushu, Japan. If you have a sweet tooth but prefer low calorie desserts, you can definitely divert to Japanese Cheese Cake. 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! Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.

So that’s going to wrap this up for this exceptional food japanese cheese cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!