Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, japanese cheesecake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Japanese Cheesecake is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Japanese Cheesecake is something which I’ve loved my entire life.
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. The meringue will start to turn bright white and glossy. Beat cream cheese with milk to soften.
To begin with this recipe, we have to prepare a few components. You can cook japanese cheesecake using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cheesecake:
- Take 85 g cream cheese
- Make ready 30 g unsalted butter
- Make ready 65 g milk
- Take 3 egg yolks
- Take 35 g cake flour
- Prepare 10 g corn starch
- Get 2 g vanilla extract
- Take 3 egg whites
- Prepare 55 g sugar
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. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe.
Instructions to make Japanese Cheesecake:
- Melt the cheese and butter into the milk over the stove.
- In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
- Add the cheese mixture until everything is well combined.
- In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
- Combine the egg whites into the mixture.
- Pour the mixture in the pan and put it in a water bath
- Bake at 120° for 20 mins
- Bake at 150° for 20 mins
- Bake at 110° for 30 mins
- Bake at 180° for 5 mins
Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. 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. Japanese cheesecake is nothing like any cheesecake you've had before. Seriously, mad love for New York and all, but the Japanese cheesecakes are legit.
So that is going to wrap this up with this exceptional food japanese cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
