Hey everyone, Welcome to my recipe site. Today, we’re going to make a special dish, japanese cheesecake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Japanese Cheesecake is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Japanese Cheesecake is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cheesecake:
- Egg Yolk mixture
- 250 g cream cheese, Philadelphia
- 150 ml full-cream milk
- 5 egg yolks, from 60 g egg
- 50 g castor sugar
- 50 g cake flour
- 20 g corn flour
- 30 g unsalted butter
- 1 tsp lemon juice
- Lemon peel from half a lemon
- Meringue
- 5 egg whites
- 60 g castor sugar
- 1 tsp lemon juice/ vinegar
Instructions to make Japanese Cheesecake:
- Preheat oven 150 C.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
- Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.
So that’s going to wrap this up with this special food japanese cheesecake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
