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. It's 85 g of cream cheese.
  2. It's 30 g of unsalted butter.
  3. You need 65 g of milk.
  4. Prepare 3 of egg yolks.
  5. You need 35 g of cake flour.
  6. You need 10 g of corn starch.
  7. You need 2 g of vanilla extract.
  8. Prepare 3 of egg whites.
  9. You need 55 g of sugar.

Japanese Cheesecake step by step

  1. Melt the cheese and butter into the milk over the stove..
  2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
  3. Add the cheese mixture until everything is well combined..
  4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
  5. Combine the egg whites into the mixture..
  6. Pour the mixture in the pan and put it in a water bath.
  7. Bake at 120° for 20 mins.
  8. Bake at 150° for 20 mins.
  9. Bake at 110° for 30 mins.
  10. Bake at 180° for 5 mins.

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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