Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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. Whether you or your holiday guests are big cheesecake fans. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake.
Japanese cheesecake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Japanese cheesecake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. 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
- Prepare 100 g Sugar
- Get 25 g Butter without salt
- Take 2 Eggs
- Take 125 g Greek yogurt
- Get 1/2 Lemon
- Prepare 40 g Flour
Make this and I will guarantee that you will never go back to regular cheesecake again! 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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Steps 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. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.
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