How to Cook Perfect Japaneese cheese cake

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

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 Japaneese cheese cake using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Japaneese cheese cake

1. Prepare 6 of eggs.
2. You need 1 cup of cream cheese.
3. You need 1 cup of granulated sugar.
4. Prepare 12 tbsp of melted butter.
5. Prepare 1 cup of milk.
6. You need 1 tsp of lemon juice.
7. You need 18 tbsp of Flour.
8. Prepare 2 tbsp of cornstarch.
9. You need Pinch of salt.
10. You need 1 tsp of vanilla extract.

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.

Japaneese cheese cake step by step

1. Preheat the oven at 180 degree for 30 minutes..
2. Melt cream cheese,butter and milk over a double boiler….
3. Add half sugar and egg yolks one by one and quick it well,turn off the heat and put it aside..
4. Now mix pinch of salt,cornstarch and flour..whisk it and put aside.
5. When the egg yolk mixture is completely cool then add the lemon juice,vanilla extract and mix it..
6. Now add the flour in this and a mix very well..
7. The egg yolk mixture is ready..
8. Whisk egg white till it looks like a foam then add the remaining sugar little by little and quick until soft peaks foam..
9. Divide egg whites inyo 3 sections and pour ine by one in the egg yolk mixture(**!!please remember fold gently).
10. Now pour the mixture into the mould remember lightly grease and line the bottom and sides with the mould with grease proof packing paper or parchment paper.
11. Bake the cake in the water bath….(water bath means= Place the cake molud on the baking try then pour the hot water into the large baking try that touches the bottom of the cake mould).
12. Bake it for 30 to 40 minutes….
13. Serve it with love and show that #wearetogther.

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. This easy recipe with video has lots of tips and tricks. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.