Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, soft japanese cheese cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Soft Japanese Cheese Cake is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Soft Japanese Cheese Cake is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook soft japanese cheese cake using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Soft Japanese Cheese Cake:
- Take 250 gram Philadelphia cream cheese
- Take 6 egg yolks
- Take 60 gram unsalted butter
- Prepare 100 ml milk
- Prepare 1 Tbsp lemon juice
- Prepare 2 tsp lemon zest(optional)
- Make ready 60 gram cake flour
- Prepare 20 gram corn starch
- Get 1/4 tsp salt
- Get Meringue
- Get 6 egg whites
- Make ready 1/4 tsp cream of tartar
- Make ready 140 gram castor sugar
Continue beating on high speed until soft peaks form. Place the pan inside a baking dish and fill with water until it reaches halfway up the sides of the cake pan. 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.
Instructions to make Soft Japanese Cheese Cake:
- 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!
After reading hundreds of recipe requests from the readers, Nagi told me that there were quite a few recipe requests that fell under my expertise, i.e. 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 or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE.
So that is going to wrap it up with this special food soft japanese cheese cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
