Recipe of Perfect Japanese cheesecake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese cheesecake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Best Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. Includes a video on how to bake. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven.

Japanese cheesecake is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Japanese cheesecake is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have japanese cheesecake using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese cheesecake:

1. Make ready 120 g Cream cheese
2. Prepare 100 g Sugar
3. Get 25 g Butter without salt
4. Take 2 Eggs
5. Take 125 g Greek yogurt
6. Take 1/2 Lemon
7. Take 40 g Flour

Make this and I will guarantee that you will never go back to regular cheesecake again! Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. Japanese cheesecake is probably my all-time favorite cake of any kind, cheese or not.

Instructions to make Japanese cheesecake:

1. 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.
2. Soften cream cheese and add a half (50g) of sugar.
3. Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
4. Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
5. Mix a half of meringue completely. Then, mix the remaining meringue gently.
6. Pour it in the mold and drop it from a height of about 10 cm to help remove air.
7. Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.

Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. Japanese cheesecake is probably my all-time favorite cake of any kind, cheese or not. Recently, I've been making Japanese cheesecake after cheesecake, not to perfect a recipe or anything, but. 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.

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