Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese cheesecake. One of my favorites food recipes. This time, I will make it a bit unique. 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. Includes video. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Japanese Cheesecake - Delicious Baking Recipe Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé.
Japanese cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Japanese cheesecake is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese cheesecake using 7 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Japanese cheesecake:
- Prepare 120 g Cream cheese
- Get 100 g Sugar
- Take 25 g Butter without salt
- Make ready 2 Eggs
- Make ready 125 g Greek yogurt
- Prepare 1/2 Lemon
- Take 40 g Flour
My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. 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. This Japanese cheesecake is light and fluffy with a tangy creamy taste.
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Instructions to make Japanese cheesecake:
- 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.
- Soften cream cheese and add a half (50g) of sugar.
- Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
- Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
- Mix a half of meringue completely. Then, mix the remaining meringue gently.
- Pour it in the mold and drop it from a height of about 10 cm to help remove air.
- Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.
This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese cheesecake is light and fluffy with a tangy creamy taste. It's like sponge cake meets cheesecake in one incredible dessert! I was recovering from an action-packed weekend this week. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.
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