Japanese Cheesecake My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé!

Ingredients of Japanese Cheesecake

  1. Prepare 250 gm of creamcheese at room temperature.
  2. Prepare 6 of egg whites.
  3. It's 6 of egg yolks.
  4. You need 2/3 cup of sugar.
  5. It's 100 ml of milk.
  6. It's 50 gm of soft butter.
  7. Prepare 1/2 teaspoon of vanilla extract.
  8. Prepare 1/4 teaspoon of salt.
  9. Prepare 60 gm of all purpose flour.
  10. You need 2.5 tbsp of corn flour.
  11. You need 1 tbsp of lemon juice.

Japanese Cheesecake instructions

  1. Line cake tin with parchment paper.
  2. Cover baking tin with foil twice. Cake tin should have 2 coatings of foil.
  3. Sieve flour and salt. Keep it aside.
  4. In a bowl, add creamcheese, butter and milk.
  5. Using Double boiler method, melt and whisk the mixture well.
  6. Allow to cool slightly.
  7. Add vanilla extract and whisk.
  8. Add egg yolks and whisk well.
  9. Add lime juice and mix well.
  10. Slowly add dry ingredients and whisk until well combined.
  11. In a separate bowl, whisk egg whites until foamy.
  12. Add sugar and whip until soft peaks form.
  13. Gradually add egg whites to batter and whisk.
  14. Pour batter into prepared cake tin and tap gently.
  15. Place cake tin on baking tray filled with hot water.
  16. Bake for 50-60 minutes in preheated oven at 170 deg until top is golden brown.
  17. Leave cheesecake in oven for 20-30 minutes with oven door slightly open.
  18. Now remove foils and parchment paper. Allow to cool for 15 minutes.
  19. Demould and transfer to serving plate. Refrigerate for 5-6 hours or overnight.
  20. Cut and serve.

It's light, fluffy, moist and less sweet than any other cheesecakes. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be) yet still. Japanese cheesecake is one of those Japanese desserts everyone loves.

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