Easiest Way to Prepare Delicious Japanese Cheesecake

Japanese Cheesecake. Japanese Cheesecake is very popular outside of Japan. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Fluffy Jiggly Japanese Cheesecake. featured in American Vs.

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? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. You can have Japanese Cheesecake using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Japanese Cheesecake

1. It’s 140 Grams of Sugar Powdered.
2. Prepare 6 of Eggs (separated).
3. Prepare 50 Grams of Butter.
4. Prepare 250 Grams of Cream Cheese.
5. You need 100 Millilitres of Milk.
6. Prepare 50 of Grams Flour.
7. Prepare 20 Grams of Corn flour.

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. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Yes it is called "Japanese" soufflé cheesecake.

Japanese Cheesecake step by step

1. Preheat oven to 160 degrees..
2. Prepare a 8 inch springform pan to avoid any leakages when baking in a water bath..
3. 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..
4. Melt cream cheese, butter, milk over a double boiler till no lumps remain. Cool and keep aside..
5. Fold in flour, cornflour and egg yolks into this mixture..
6. Beat egg whites and sugar until stiff peaks form..
7. Gently fold the egg whites into the flour and cheese mixture..
8. Add this to the prepared pan..
9. Bake in a water bath for about 50 mins..
10. Cool in the oven with the door open for about an hour. Cool in refrigerator thereafter for atleast an hour. Serve..

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 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.