Japanese Cheesecake. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Includes video. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Japanese Cheesecake – Delicious Baking Recipe
Whether you or your holiday guests are big cheesecake fans. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again! You can have Japanese Cheesecake using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Japanese Cheesecake
- Prepare of Egg Yolk mixture.
- It’s 250 g of cream cheese, Philadelphia.
- You need 150 ml of full-cream milk.
- It’s 5 of egg yolks, from 60 g egg.
- You need 50 g of castor sugar.
- It’s 50 g of cake flour.
- You need 20 g of corn flour.
- Prepare 30 g of unsalted butter.
- It’s 1 tsp of lemon juice.
- It’s of Lemon peel from half a lemon.
- You need of Meringue.
- Prepare 5 of egg whites.
- Prepare 60 g of castor sugar.
- Prepare 1 tsp of lemon juice/ vinegar.
My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake". This Japanese cheesecake is light and fluffy with a tangy creamy taste. It's like sponge cake meets cheesecake in one incredible dessert! I was recovering from an action-packed weekend this week.
Japanese Cheesecake instructions
- Preheat oven 150 C..
- Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel..
- Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy..
- This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top..
- Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point..
- Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides..
- Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm..
- Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake..
- After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage..
- Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops..
Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.