Soft Japanese Cheese Cake. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.
Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. You can have Soft Japanese Cheese Cake using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Soft Japanese Cheese Cake
- Prepare 250 gram of Philadelphia cream cheese.
- You need 6 of egg yolks.
- It's 60 gram of unsalted butter.
- You need 100 ml of milk.
- You need 1 Tbsp of lemon juice.
- It's 2 tsp of lemon zest(optional).
- Prepare 60 gram of cake flour.
- Prepare 20 gram of corn starch.
- You need 1/4 tsp of salt.
- It's of Meringue.
- You need 6 of egg whites.
- Prepare 1/4 tsp of cream of tartar.
- It's 140 gram of castor sugar.
When it is fresh from the oven. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home!
Soft Japanese Cheese Cake step by step
- Preheat oven to 325°F.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well..
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form..
- Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles.
- Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes..
- Ready to eat or store in a fridge after cool down. enjoy!.
Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. ► Воспроизвести все. This crustless cheesecake is easy to Love the flavor of cheesecake, but find it too rich? Then this lighter Japanese version is. They absolutely love this cheesecake very. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes.