Soft Japanese Cheese Cake It has eggs, cream cheese, heavy cream, flour and it's baked in the oven. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly Why do I mean by a "failed" Japanese cheesecake? If you have seen a Japanese cheesecake Tried your Japanese Cheese Cake recipe today and it was alright apart from a heavy bottom (bottom.

Bahan Membuat Soft Japanese Cheese Cake

  1. Prepare 250 gram of Philadelphia cream cheese.
  2. You need 6 of egg yolks.
  3. Prepare 60 gram of unsalted butter.
  4. Prepare 100 ml of milk.
  5. It's 1 Tbsp of lemon juice.
  6. It's 2 tsp of lemon zest(optional).
  7. You need 60 gram of cake flour.
  8. You need 20 gram of corn starch.
  9. You need 1/4 tsp of salt.
  10. You need of Meringue.
  11. It's 6 of egg whites.
  12. It's 1/4 tsp of cream of tartar.
  13. It's 140 gram of castor sugar.

Langkah Memasak Soft Japanese Cheese Cake

  1. Preheat oven to 325°F.
  2. 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..
  3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form..
  4. 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.
  5. 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..
  6. Ready to eat or store in a fridge after cool down. enjoy!.

Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from What is Japanese Cheesecake? Japanese bakers have refashioned one of my most beloved Water creates steam around the cake, keeps it super moist, and helps it rise like a souffle.

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