Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Japanese Cheese Cake. It is one of my favorites recipe This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

Find Deals on Japanese Cheesecake in Groceries on Amazon. Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. If you have seen a Japanese cheesecake before, you will know that they are supposed to have a smooth lightly domed surface, straight sides, cottony texture, and moist souffle-like cake crumb

Place cake pan into a larger roasting pan and place in lower rack of oven. Pour enough water into the roasting pan to come half way up the side of the cake pan. You can eat like this, or you can put jam on top of it.

The Ingredients need to make Japanese Cheese Cake:

1. Prepare 150 gram of cream cheese
2. Prepare 4 of yolk eggs
3. You need 75 ml of whole milk
4. You need 40 gram of butter
5. It’s 45 gram of plain flour
6. It’s 15 gram of corn starch
7. It’s of Lemon zest from 1 lemon
8. It’s of Maringue
9. It’s 4 of egg whites
10. It’s 93 gram of sugar
11. Prepare 1 tbsp of lemon juice

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 — will jiggle with the gentlest of prod 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. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly.

Step to make Japanese Cheese Cake:

1. First of all, make sure all ingredients in room temperature. In a bowl, add cream cheese, butter and milk. Use double boiler method for mix it.
2. Sift flour and corn starch, fold into mixture
3. Add egg yolk and lemon zest, whisk until smooth. Set a side
4. In other bowl, beat egg whites until foamy, add lemon jus and beat until bubbles become small
5. Gradually add sugar and beat until soft peak
6. Fold whites into cream cheese batter. Mix well.
7. Pour batter to 18 cm pan that greased and lined with paper baking before. Tap pan to reduce the air. Baked with water bath in a preheat 200°C for 18 minutes then lower to 140°C for 30 minute Turn off the oven and leave cake in closed oven about 30 minute Remove water bath, and open the door of oven for 30 minute Wait until cake is cool
8. Remove cake from oven and serve it.

Japanese cheesecake is very different from regular cheesecake. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake l Its a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé.

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