Japanese Cheesecake
Japanese Cheesecake

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese cheesecake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Japanese Cheesecake is very popular outside of Japan. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake.

Japanese Cheesecake is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Japanese Cheesecake is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have japanese cheesecake using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheesecake:
  1. Get 85 g cream cheese
  2. Get 30 g unsalted butter
  3. Get 65 g milk
  4. Take 3 egg yolks
  5. Take 35 g cake flour
  6. Prepare 10 g corn starch
  7. Make ready 2 g vanilla extract
  8. Prepare 3 egg whites
  9. Take 55 g sugar

Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. 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! That is why is called soufflé cheesecake in.

Instructions to make Japanese Cheesecake:
  1. Melt the cheese and butter into the milk over the stove.
  2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
  3. Add the cheese mixture until everything is well combined.
  4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
  5. Combine the egg whites into the mixture.
  6. Pour the mixture in the pan and put it in a water bath
  7. Bake at 120° for 20 mins
  8. Bake at 150° for 20 mins
  9. Bake at 110° for 30 mins
  10. Bake at 180° for 5 mins

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. Japanese cheesecake is the perfect combination of sponge cake. It's pillowy soft cottony, with a light as air texture of soufflé, not too sweet, and is perfectly fluffy and jiggly! Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.

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