Recipe: Delicious Japanese Cheesecake

Japanese Cheesecake. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again!

Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! That is why is called soufflé cheesecake in. You can cook Japanese Cheesecake using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Japanese Cheesecake

1. You need of Sugar Powdered.
2. You need of Eggs (separated).
3. You need of Butter.
4. You need of Cream Cheese.
5. It's of Milk.
6. Prepare of Grams Flour.
7. You need of Corn flour.

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. Японский ХЛОПКОВЫЙ чизкейк ☆ Japanese COTTON cheesecake. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog.

Japanese Cheesecake instructions

1. Preheat oven to 160 degrees..
2. Prepare a 8 inch springform pan to avoid any leakages when baking in a water bath..
3. To do that, take a sheet of wide, square aluminium foil. Place it above and in the center of the base of your springform pan and clutch the sides tight over it. Lift the edges of the foil up around the outside of the pan. I usually add another layer of foil just to be sure. Grease the pan well..
4. Melt cream cheese, butter, milk over a double boiler till no lumps remain. Cool and keep aside..
5. Fold in flour, cornflour and egg yolks into this mixture..
6. Beat egg whites and sugar until stiff peaks form..
7. Gently fold the egg whites into the flour and cheese mixture..
8. Add this to the prepared pan..
9. Bake in a water bath for about 50 mins..
10. Cool in the oven with the door open for about an hour. Cool in refrigerator thereafter for atleast an hour. Serve..

Japanese cheesecake is the perfect combination of sponge cake. It's pillowy soft cottony, with a light as air texture of soufflé, not too sweet, and is perfectly fluffy and jiggly! This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.