Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese cheese cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Japanese cheese cake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Japanese cheese cake is something that I have loved my entire life. They are nice and they look wonderful.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven.
To begin with this recipe, we have to first prepare a few components. You can have japanese cheese cake using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Japanese cheese cake:
- Take 60 g - Pastry flour
- Prepare 6 units - white egg
- Prepare 20 g - cornflour
- Make ready 6 units - yolks
- Get 140 g - Powdered sugar
- Take 1/4 teaspoonful - Cream of tartar
- Make ready 250 g - Cream cheese
- Make ready 50 g - butter
- Get 100 ml - Milk
- Take 1 tablespoon - Squeezed lemon juice
- Take 1/4 teaspoonful - Salt
It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and 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. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.
Instructions to make Japanese cheese cake:
- Separate the whites from the yolks since we will use both ingredients separately in the recipe. In a saucepan over low heat add butter, cream cheese and milk. We stir so that it mixes. Meanwhile with a strainer, sift the flour to make it finer, add the Salt, lemon juice and egg yolks to the flour. Beat until you get a homogeneous paste. Reserve it for later.
- For the meringue with egg whites that we have separated, we place them in a container and begin to beat (with kitchen rods or mixer) when they begin to foam add the cream tartar, it is algo worth a little salt, but the cream of tartar is ideal for make meringue. You find it in any supermarket. Continue beating the whites and when you see they are mounting add little by little (tablespoon by tablespoon the powdered sugar) We continue beating until the meringue form 'peaks' and has a dense texture
- Preheat the oven to 160° degrees and prepare a mold lined with greaseproof paper.
- Pour the meringue into the container where we have the rest of the cake ingredients, mix gently with envolvent movements.
- To curdle the cake we will do it with the bain-marie technique, put a source in the oven, heat water in a saucepan and pour over the source. In the center place the mold with cake (cover the mold with a little aluminium foil) Add water until it reaches the middle of the mold.
- Bake the cake for 1 hour and 10 minutes at 160° degrees. Do not raise the temperature, it is better for a longer time and a low temperature so that it sets and looks perfect. Even if it seems to you "does not curdle" it will if you have used the recommended proportion of ingredients.
- After the cooking time has elapsed, remove from the oven and let it cool down, when it is at room temperature, put it in the fridge at least two hours before serving. To serve if you want you can sprinkle a little powdered sugar on top. And that's it!! Tell me if you want more Japanese recipes!
Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. 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! 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!
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