Soft Japanese Cheese Cake. Best Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. Includes a video on how to bake. 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.
It has eggs, cream cheese, heavy cream, flour and it's baked in the oven.
Cotton soft, light, fluffy and the best Japanese cheesecake.
This is a tried and tested Japanese cheesecake recipe.
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
- Prepare 250 gram of Philadelphia cream cheese.
- It's 6 of egg yolks.
- You need 60 gram of unsalted butter.
- It's 100 ml of milk.
- It's 1 Tbsp of lemon juice.
- It's 2 tsp of lemon zest(optional).
- Prepare 60 gram of cake flour.
- Prepare 20 gram of corn starch.
- It's 1/4 tsp of salt.
- You need of Meringue.
- Prepare 6 of egg whites.
- You need 1/4 tsp of cream of tartar.
- It's 140 gram of castor sugar.
This Japanese cheesecake recipe calls for the following main ingredients: Cream cheese. Note on the temperature: Because Japanese cheese cake is is known for like, rising too fast because of high Japanese Cheesecake - Delicious Baking Recipe Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home!
Soft Japanese Cheese Cake instructions
- 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!.
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? Japanese cheesecake is pillowy soft, with That is why is called soufflé cheesecake in Japan. It involves (a) beating the egg. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now What is Japanese Cheesecake?
