Easiest Way to Make Gordon Ramsay Japanese Cheesecake

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese cheesecake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Cheesecake is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Japanese Cheesecake is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheesecake:

1. Get Egg Yolk mixture
2. Make ready 250 g cream cheese, Philadelphia
3. Get 150 ml full-cream milk
4. Make ready 5 egg yolks, from 60 g egg
5. Prepare 50 g castor sugar
6. Make ready 50 g cake flour
7. Make ready 20 g corn flour
8. Get 30 g unsalted butter
9. Take 1 tsp lemon juice
10. Prepare Lemon peel from half a lemon
11. Take Meringue
12. Get 5 egg whites
13. Prepare 60 g castor sugar
14. Make ready 1 tsp lemon juice/ vinegar

Instructions to make Japanese Cheesecake:

1. Preheat oven 150 C.
2. Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
3. Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
4. This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
5. Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
6. Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
7. Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
8. Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
9. After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
10. Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.

So that’s going to wrap it up with this special food japanese cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!