Japanese cheesecake
Japanese cheesecake

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, japanese cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a little 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 is very popular outside of Japan. Japanese cheesecake has the lowest calories of all cheesecake.

Japanese cheesecake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Japanese cheesecake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have japanese cheesecake using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese cheesecake:
  1. Take 120 g Cream cheese
  2. Take 100 g Sugar
  3. Get 25 g Butter without salt
  4. Take 2 Eggs
  5. Get 125 g Greek yogurt
  6. Take 1/2 Lemon
  7. Get 40 g Flour

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. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'.

Instructions to make Japanese cheesecake:
  1. PREPARATION - 1) Grate the lemon and squeeze lemon juice. - 2) Separate eggs into yolk and white. - 3) Melt butter. - 4) Preheat the oven at 180 degrees.
  2. Soften cream cheese and add a half (50g) of sugar.
  3. Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
  4. Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
  5. Mix a half of meringue completely. Then, mix the remaining meringue gently.
  6. Pour it in the mold and drop it from a height of about 10 cm to help remove air.
  7. Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.

It's light, fluffy, moist and less sweet than any other cheesecakes. 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. Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious.

So that’s going to wrap it up for this exceptional food japanese cheesecake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!