Recipe of Japanese Cheese Cake in 14 Minutes for Young Wife

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese cheese cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Japanese Cheese Cake is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Japanese Cheese Cake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have japanese cheese cake using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheese Cake:

1. Get 150 gram cream cheese
2. Make ready 4 yolk eggs
3. Make ready 75 ml whole milk
4. Take 40 gram butter
5. Get 45 gram plain flour
6. Make ready 15 gram corn starch
7. Prepare Lemon zest from 1 lemon
8. Make ready Maringue
9. Prepare 4 egg whites
10. Prepare 93 gram sugar
11. Get 1 tbsp lemon juice

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.

Steps to make Japanese Cheese Cake:

1. First of all, make sure all ingredients in room temperature. In a bowl, add cream cheese, butter and milk. Use double boiler method for mix it.
2. Sift flour and corn starch, fold into mixture
3. Add egg yolk and lemon zest, whisk until smooth. Set a side
4. In other bowl, beat egg whites until foamy, add lemon jus and beat until bubbles become small
5. Gradually add sugar and beat until soft peak
6. Fold whites into cream cheese batter. Mix well.
7. Pour batter to 18 cm pan that greased and lined with paper baking before. Tap pan to reduce the air. Baked with water bath in a preheat 200°C for 18 minutes then lower to 140°C for 30 minutes. Turn off the oven and leave cake in closed oven about 30 minutes. Remove water bath, and open the door of oven for 30 minutes. Wait until cake is cool
8. Remove cake from oven and serve it.

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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