How to Make Perfect Soft Japanese Cheese Cake

How to Make Perfect Soft Japanese Cheese Cake Delicious, fresh and tasty.

Soft Japanese Cheese Cake. Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe. This Japanese cheesecake recipe calls for the following main ingredients: Cream cheese.

It has eggs, cream cheese, heavy cream, flour and it's baked in the oven.

Japanese Cheese Cake / Basic Newly Improved Recipe. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake.

Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

You can have Soft Japanese Cheese Cake using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Soft Japanese Cheese Cake

1. It’s 250 gram of Philadelphia cream cheese.

2. Prepare 6 of egg yolks.

3. You need 60 gram of unsalted butter.

4. Prepare 100 ml of milk.

5. Prepare 1 Tbsp of lemon juice.

6. Prepare 2 tsp of lemon zest(optional).

7. You need 60 gram of cake flour.

8. You need 20 gram of corn starch.

9. It’s 1/4 tsp of salt.

10. It’s of Meringue.

11. You need 6 of egg whites.

12. You need 1/4 tsp of cream of tartar.

13. Prepare 140 gram of castor sugar.

This time, I have recorded a video to show you the summary of the procedure on how I prepare the cake batter and bake it.

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.

Soft Japanese Cheese Cake instructions

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!.

Fluffy Jiggly Japanese Cheesecake. featured in American Vs.

Learn to master this Japanese classic dish in your own home!

Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

When you think about Japanese dessert, what comes to your mind?

This jinggly Japanese cheese cake has popularity around the world because fluffy structure and lovely flavour.