Japanese Style New York Cheesecake. Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you are exploring all the foods the However, I discovered a better solution (read below) with this new cake pan, so now I don't use my springform pan for this recipe. A Japanese bakery that attracts long lines for its fluffy, spongey take on cheesecake is opening its first NYC location.
New York-style cheesecake is one of the most enticing foods known to man. Sweet, creamy, and a little tart, it can be combined with fruit, chocolate, and/or a variety of spices and flavorings to create a bevy of wildly different and exciting desserts; everything from the traditional, topped with sour cherries. Have you tried Japanese cheesecake before? You can cook Japanese Style New York Cheesecake using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Japanese Style New York Cheesecake
- Prepare of Base.
- You need 80 g of digestive cookie.
- You need 35 g of unsalted butter.
- It’s of Cheesecake Mix.
- It’s 250 g of cream cheese.
- You need 100 g of granulated sugar.
- It’s 50 g of unsalted butter.
- You need 100 g of sour cream.
- You need 1 tsp of vanilla extract.
- Prepare 10 g of corn starch.
- It’s 1 tbsp of lemon juice.
- It’s of Egg Mixture.
- Prepare 1 of egg.
- You need 1 of egg yolk.
- It’s of Some melted butter to coat a 7 in/18 cm spring form cake tin.
Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. That is why is called soufflé cheesecake in Japan. It involves (a) beating the egg whites separately to become meringue and (b) bake in a water bath. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'.
Japanese Style New York Cheesecake instructions
- Make sure to take all your ingredients out of the fridge and let rest till all ingredients are at room temperature as this ensures that the consistency of the batter is ideal..
- Preheat oven to 170 degrees Celsius (~340 degrees Fahrenheit)..
- Making the base: crush digestive cookie in a ziplock bag with a rolling pin. Melt butter over water. Add the cookie crumbs into the butter, mix well. Layer cake tin with the cookie crumb mixture and place in the fridge for later..
- Now for the cake mixture: blend the cream cheese until smooth, then add the sugar in all at once and blend until the cream cheese mixture becomes watery. Add butter and blend until smooth, followed by sour cream and vanilla extract, blend well in between adding the ingredients. Beat the egg mixture to combine and add in 3 batches, blending well in between each addition. Finally, add the corn starch and lemon juice, blend well after each addition..
- Strain the cake mixture in a sieve and pour cake mixture into the cake tin with the cookie base..
- Bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until golden brown..
- Take cake out of cake form and rest until cool. Best served after chilling in fridge for more than 4 hours..
It's light, fluffy, moist and less sweet than any other cheesecakes. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé. I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem. Japanese cheesecake is very different from regular cheesecake.