Japanese Cheesecake. Compare Prices on Japanese Cheesecake Pan in Bakeware. The meringue will start to turn bright white and glossy. Japanese cheesecake is very different from regular cheesecake.
Japanese cheesecake is best served after it has cooled down and chilled. 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. You can cook Japanese Cheesecake using 9 ingredients and 10 steps. Here is how you cook that.
Ingredients of Japanese Cheesecake
- It’s 85 g of cream cheese.
- You need 30 g of unsalted butter.
- It’s 65 g of milk.
- It’s 3 of egg yolks.
- It’s 35 g of cake flour.
- Prepare 10 g of corn starch.
- It’s 2 g of vanilla extract.
- It’s 3 of egg whites.
- It’s 55 g of sugar.
Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, cornstarch and lemon juice. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).
Japanese Cheesecake step by step
- Melt the cheese and butter into the milk over the stove..
- In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
- Add the cheese mixture until everything is well combined..
- In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
- Combine the egg whites into the mixture..
- Pour the mixture in the pan and put it in a water bath.
- Bake at 120° for 20 mins.
- Bake at 150° for 20 mins.
- Bake at 110° for 30 mins.
- Bake at 180° for 5 mins.
Get Ready for the Best Japanese Cheesecake 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. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. A delicious, but lighter version of a traditional cheesecake. I am the biggest cheesecake fan there is and I've been dying to try this Japanese cheesecake. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'.