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Japanese Cheesecake

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Too Fluffy: Japanese Cheesecake Recipe

When we say cheesecake, we all think of cheesecake with a crunchy base at the bottom, a soft cheese filling and a fruit sauce on top. Because wherever we eat, we encounter this three-tiered state. There is also a cheese layer that most of us have not met yet, and it’s called Japanese Cheesecake. It is so fluffy, so light that it is eaten by eating. It is easily prepared as it does not have separate layers. With its intense cheese flavor, it perhaps deserves the name “cheesecake” more than others.

It is easy to prepare, it is difficult to wait for about an hour to be cooked while it smells delicious, and the result is worth the wait. We leave the recipe here to try it and see it, and we already say bon appetit.


Ingredients for a Japanese Cheesecake Recipe

  • 250 grams of cream cheese
  • 50 ml milk
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup of sugar
  • 2 tablespoons lemon juice
  • 1 packet of baking powder

The Key to a Japanese Cheesecake Recipe

When separating the yolks and whites of the eggs, make sure that they do not mix with each other and that the container in which you whisk the whites is dry. After whisking the whites until they are solidified, mix them with gentle movements while adding to the mixture without extinguishing the foam. You can also prepare your recipe by using the same amount of corn starch instead of flour and 1/2 teaspoon of cream tartar instead of baking powder.


How to Make Japanese Cheesecake Recipe?

Put the cream cheese and milk in a deep bowl and whisk them with a mixer.

Separate the yolks and whites of the eggs, add the yolks to the cream cheese and continue whisking.

Add half the sugar, flour or starch, baking powder and lemon juice and continue whisking.

Start whisking the egg whites in a separate bowl. Add the remaining sugar slowly and beat until it becomes solid.

Add the egg whites to the mixture in 3 times and slowly feed them into the mixture with the help of a spatula without extinguishing the foam.

Grease the 20 cm springform mold with butter and pour the mixture into it.

Place the mold in a deep pan and fill the tray with hot water halfway up the mold.

Bake in a preheated 180 degree oven for 55 minutes. After turning off the oven, keep the cake in the oven for 10 more minutes and, after warming, slice and consume it with pleasure.


Service Suggestion of Japanese Cheesecake Recipe

You can serve your cake by sprinkling powdered sugar on it or by covering it with marmalade of your choice.

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