Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, soft japanese cheese cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Soft Japanese Cheese Cake is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Soft Japanese Cheese Cake is something that I have loved my entire life.
On groceries, gadgets, & even last-minute gifts. From your local store, right to your door—as soon as same-day. Japanese cheesecake is very different from regular cheesecake.
To begin with this recipe, we must first prepare a few ingredients. You can have soft japanese cheese cake using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Soft Japanese Cheese Cake:
- Prepare 250 gram Philadelphia cream cheese
- Make ready 6 egg yolks
- Prepare 60 gram unsalted butter
- Prepare 100 ml milk
- Make ready 1 Tbsp lemon juice
- Prepare 2 tsp lemon zest(optional)
- Get 60 gram cake flour
- Prepare 20 gram corn starch
- Make ready 1/4 tsp salt
- Prepare Meringue
- Get 6 egg whites
- Prepare 1/4 tsp cream of tartar
- Get 140 gram castor sugar
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. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
Steps 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!
Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. 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. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make.
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