Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, japanese cheesecake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Japanese cheesecake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Japanese cheesecake is something that I have loved my whole life.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again!
To get started with this recipe, we have to first prepare a few components. You can cook japanese cheesecake using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Japanese cheesecake:
- Take Cream cheese
- Prepare Sugar
- Get Butter without salt
- Make ready Eggs
- Take Greek yogurt
- Take Lemon
- Get Flour
My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Japanese cheesecake is the perfect combination of sponge cake.
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.
It's pillowy soft cottony, with a light as air texture of soufflé, not too sweet, and is perfectly fluffy and jiggly! Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. 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.
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