Hey everyone, hope you are having an amazing day. Today, I’m gonna show you how to prepare a special dish, japanese cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Japanese Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Japanese Cheesecake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Japanese Cheesecake:
- Egg Yolk mixture
- cream cheese, Philadelphia
- full-cream milk
- egg yolks, from 60 g egg
- castor sugar
- cake flour
- corn flour
- unsalted butter
- lemon juice
- Lemon peel from half a lemon
- Meringue
- egg whites
- castor sugar
- lemon juice/ vinegar
Steps 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 for this exceptional food japanese cheesecake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
