Recept Soft Japanese Cheese Cake

Soft Japanese Cheese Cake - Recettes simples pour la maison. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE.

You can have your cheesecake and eat it too! You can serve the cheesecake upside down the way it is when you turn it out of the pan. This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit.

Vous pouvez faire cuire Soft Japanese Cheese Cake avec 13 épices et 6 étapes. Voir le guide suivant!

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

Cotton Soft Japanese Cheesecake : Japanese Cotton Cheesecake （日式轻乳酪蛋糕）is a delicate and moist cake. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out of crowd. The cheesecake is light, airy and fluffy because it has me. Add the sugar into the egg white mixture and whisk until soft peaks form.

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!.

Add the egg white mixture to the cheese mixture. Do not overmix or the cheesecake will be dense and heavy. Japanese Souffle Cheesecake ( Super Fluffy & Soft ) Bánh Bông Lan Phô Mai phải nói là nó ở cái tầm luôn á ^^. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.