Dessert

Recipe of Speedy Japanese Cheesecake

By Helena Rice 19 April 2020
Recipe of Speedy Japanese Cheesecake
Recipe of Speedy Japanese Cheesecake

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Japanese Cheesecake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Japanese Cheesecake Recipe. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake.

You can have Japanese Cheesecake using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Japanese Cheesecake

  1. Take 85 g of cream cheese.
  2. You need 30 g of unsalted butter.
  3. It’s 65 g of milk.
  4. Make ready 3 of egg yolks.
  5. Make ready 35 g of cake flour.
  6. Make ready 10 g of corn starch.
  7. Make ready 2 g of vanilla extract.
  8. You need 3 of egg whites.
  9. You need 55 g of sugar.

Is there a dessert more mesmerizing than a Japanese cheesecake?This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. Японский ХЛОПКОВЫЙ чизкейк ☆ Japanese COTTON cheesecake.Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog.

Japanese Cheesecake instructions

  1. Melt the cheese and butter into the milk over the stove..
  2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
  3. Add the cheese mixture until everything is well combined..
  4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
  5. Combine the egg whites into the mixture..
  6. Pour the mixture in the pan and put it in a water bath.
  7. Bake at 120° for 20 mins.
  8. Bake at 150° for 20 mins.
  9. Bake at 110° for 30 mins.
  10. Bake at 180° for 5 mins.

Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.When it is fresh from the oven, the cake is so soft that it jiggles like soufflé!That is why is called soufflé cheesecake in.

Japanese cheesecake is the perfect combination of sponge cake.It's pillowy soft cottony, with a light as air texture of soufflé, not too sweet, and is perfectly fluffy and jiggly!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.Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.

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