Easy Recipe: Yummy Soft Japanese Cheese Cake

Soft Japanese Cheese Cake. Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you are exploring Baked Cheesecake is the typical cheesecake. It has eggs, cream cheese, heavy cream, flour and it's baked in the oven.

Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. It has been a while since my previous cake recipe sharing, today I am glad to share with you a delicious light pillowy soft Japanese cheesecake recipe that is. You can have Soft Japanese Cheese Cake using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soft Japanese Cheese Cake

1. You need 250 gram of Philadelphia cream cheese.
2. You need 6 of egg yolks.
3. It’s 60 gram of unsalted butter.
4. Prepare 100 ml of milk.
5. You need 1 Tbsp of lemon juice.
6. It’s 2 tsp of lemon zest(optional).
7. It’s 60 gram of cake flour.
8. Prepare 20 gram of corn starch.
9. It’s 1/4 tsp of salt.
10. You need of Meringue.
11. You need 6 of egg whites.
12. You need 1/4 tsp of cream of tartar.
13. Prepare 140 gram of castor sugar.

Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. Have you tried Japanese cheesecake before?

Soft Japanese Cheese Cake instructions

1. Preheat oven to 325°F.
2. 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..
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form..
4. 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.
5. 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..
6. Ready to eat or store in a fridge after cool down. enjoy!.

Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now My simplified Japanese Cheesecake Recipe is as soft as cotton and full of jiggle, reimagined without Through the baking process, the meringue will set into a tall and fluffy cake that requires no crust, no. These cakes are made of less sugar and cheese, making it low fat dessert. This is the reason; Japanese cheesecakes are not too sweet in nature, compared The nicknames of the cheesecake make it obvious that the cake would be very soft in nature and would have a sponge attribute.