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Easiest Way to Cook Perfect Japanese Cheesecake

Japanese Cheesecake. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé.

Japanese Cheesecake The meringue will start to turn bright white and glossy. Japanese cheesecake is best served after it has cooled down and chilled. Japanese cheesecake is very different from regular cheesecake. You can have Japanese Cheesecake using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Japanese Cheesecake

  1. Prepare 85 g of cream cheese.
  2. It's 30 g of unsalted butter.
  3. It's 65 g of milk.
  4. Prepare 3 of egg yolks.
  5. You need 35 g of cake flour.
  6. Prepare 10 g of corn starch.
  7. It's 2 g of vanilla extract.
  8. Prepare 3 of egg whites.
  9. It's 55 g of sugar.

It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly.

Japanese Cheesecake step by step

  1. Melt the cheese and butter into the milk over the stove..
  2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
  3. Add the cheese mixture until everything is well combined..
  4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
  5. Combine the egg whites into the mixture..
  6. Pour the mixture in the pan and put it in a water bath.
  7. Bake at 120° for 20 mins.
  8. Bake at 150° for 20 mins.
  9. Bake at 110° for 30 mins.
  10. Bake at 180° for 5 mins.

Yes, it is called "Japanese" cheesecake. It is also known as Japanese cotton cheesecake or Japanese soufflé cheesecake. Because it's the cotton-like fluffy texture is distinguishably different from the rest of the cheesecakes. Also it does not require oriental ingredients. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.

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