Japanese Cheesecake. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. Japanese Cheesecake is very popular outside of Japan.
Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again! Is there a dessert more mesmerizing than a Japanese cheesecake? You can cook Japanese Cheesecake using 7 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Japanese Cheesecake
- You need 140 Grams of Sugar Powdered.
- You need 6 of Eggs (separated).
- You need 50 Grams of Butter.
- You need 250 Grams of Cream Cheese.
- Prepare 100 Millilitres of Milk.
- Prepare 50 of Grams Flour.
- It’s 20 Grams of Corn flour.
This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. Yes it is called "Japanese" soufflé cheesecake. It is extra fluffy and jiggly when it is just baked. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious.
Japanese Cheesecake step by step
- Preheat oven to 160 degrees..
- Prepare a 8 inch springform pan to avoid any leakages when baking in a water bath..
- To do that, take a sheet of wide, square aluminium foil. Place it above and in the center of the base of your springform pan and clutch the sides tight over it. Lift the edges of the foil up around the outside of the pan. I usually add another layer of foil just to be sure. Grease the pan well..
- Melt cream cheese, butter, milk over a double boiler till no lumps remain. Cool and keep aside..
- Fold in flour, cornflour and egg yolks into this mixture..
- Beat egg whites and sugar until stiff peaks form..
- Gently fold the egg whites into the flour and cheese mixture..
- Add this to the prepared pan..
- Bake in a water bath for about 50 mins..
- Cool in the oven with the door open for about an hour. Cool in refrigerator thereafter for atleast an hour. Serve..
Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks. 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. Just like the japanese cheesecakes from asian bakeries.
