Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese cheese cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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. 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 soufflé.
Japanese Cheese Cake is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Japanese Cheese Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have japanese cheese cake using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cheese Cake:
- Take 150 gram cream cheese
- Prepare 4 yolk eggs
- Make ready 75 ml whole milk
- Get 40 gram butter
- Get 45 gram plain flour
- Get 15 gram corn starch
- Get Lemon zest from 1 lemon
- Prepare Maringue
- Make ready 4 egg whites
- Prepare 93 gram sugar
- Take 1 tbsp lemon juice
Hi, thanks so much of sharing such details n wonderful Japanese cheese cake. The cheesecake turn out not cooked at all. Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, cornstarch and lemon juice.
Steps to make Japanese Cheese Cake:
- 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.
- Sift flour and corn starch, fold into mixture
- Add egg yolk and lemon zest, whisk until smooth. Set a side
- In other bowl, beat egg whites until foamy, add lemon jus and beat until bubbles become small
- Gradually add sugar and beat until soft peak
- Fold whites into cream cheese batter. Mix well.
- 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
- Remove cake from oven and serve it.
Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. The meringue will start to turn bright white and glossy. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. Cream cheese - not all cream cheese are the same.
So that’s going to wrap this up with this special food japanese cheese cake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
