Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, soft japanese cheese cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
Soft Japanese Cheese Cake is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Soft Japanese Cheese Cake is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have soft japanese cheese cake using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Soft Japanese Cheese Cake:
- Take 250 gram Philadelphia cream cheese
- Get 6 egg yolks
- Take 60 gram unsalted butter
- Prepare 100 ml milk
- Get 1 Tbsp lemon juice
- Prepare 2 tsp lemon zest(optional)
- Prepare 60 gram cake flour
- Take 20 gram corn starch
- Take 1/4 tsp salt
- Take Meringue
- Get 6 egg whites
- Prepare 1/4 tsp cream of tartar
- Prepare 140 gram castor sugar
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Soft, cotton-y, and so, so good. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
Steps to make Soft Japanese Cheese Cake:
- Preheat oven to 325°F
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form.
- Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles
- Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes.
- Ready to eat or store in a fridge after cool down. enjoy!
Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit. Continue beating on high speed until soft peaks form. Place the pan inside a baking dish and fill with water until it reaches halfway up the sides of the cake pan. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!
So that’s going to wrap it up with this exceptional food soft japanese cheese cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
