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 9 ingredients and 10 steps. Here is how you cook that.
Ingredients of Japanese Cheesecake
- Prepare 85 g of cream cheese.
- It’s 30 g of unsalted butter.
- It’s 65 g of milk.
- It’s 3 of egg yolks.
- It’s 35 g of cake flour.
- You need 10 g of corn starch.
- Prepare 2 g of vanilla extract.
- You need 3 of egg whites.
- Prepare 55 g of sugar.
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
- 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.
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.
