Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, japanese cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Whether you or your holiday guests are big cheesecake fans. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake.
Japanese cheesecake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Japanese cheesecake is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have japanese cheesecake using 7 ingredients and 7 steps. Here is how you can achieve that.
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The ingredients needed to make Japanese cheesecake:
- Make ready 120 g Cream cheese
- Take 100 g Sugar
- Make ready 25 g Butter without salt
- Take 2 Eggs
- Prepare 125 g Greek yogurt
- Make ready 1/2 Lemon
- Take 40 g Flour
Make this and I will guarantee that you will never go back to regular cheesecake again! 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. This Japanese cheesecake is light and fluffy with a tangy creamy taste.
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Instructions to make Japanese cheesecake:
- PREPARATION - 1) Grate the lemon and squeeze lemon juice. - 2) Separate eggs into yolk and white. - 3) Melt butter. - 4) Preheat the oven at 180 degrees.
- Soften cream cheese and add a half (50g) of sugar.
- Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
- Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
- Mix a half of meringue completely. Then, mix the remaining meringue gently.
- Pour it in the mold and drop it from a height of about 10 cm to help remove air.
- Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.
This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese cheesecake is light and fluffy with a tangy creamy taste. It's like sponge cake meets cheesecake in one incredible dessert! I was recovering from an action-packed weekend this week. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.
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