Japanese Cheesecake
Japanese Cheesecake

Hi everyone, Welcome to our recipe site. Today, we’re going to prepare a distinctive dish, japanese cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Japanese Cheesecake is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Japanese Cheesecake is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook japanese cheesecake using 11 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Cheesecake:
  1. 250 gm creamcheese at room temperature
  2. 6 egg whites
  3. 6 egg yolks
  4. 2/3 cup sugar
  5. 100 ml milk
  6. 50 gm soft butter
  7. 1/2 teaspoon vanilla extract
  8. 1/4 teaspoon salt
  9. 60 gm all purpose flour
  10. 2.5 tbsp corn flour
  11. 1 tbsp lemon juice
Instructions to make Japanese Cheesecake:
  1. Line cake tin with parchment paper
  2. Cover baking tin with foil twice. Cake tin should have 2 coatings of foil
  3. Sieve flour and salt. Keep it aside
  4. In a bowl, add creamcheese, butter and milk
  5. Using Double boiler method, melt and whisk the mixture well
  6. Allow to cool slightly
  7. Add vanilla extract and whisk
  8. Add egg yolks and whisk well
  9. Add lime juice and mix well
  10. Slowly add dry ingredients and whisk until well combined
  11. In a separate bowl, whisk egg whites until foamy
  12. Add sugar and whip until soft peaks form
  13. Gradually add egg whites to batter and whisk
  14. Pour batter into prepared cake tin and tap gently
  15. Place cake tin on baking tray filled with hot water
  16. Bake for 50-60 minutes in preheated oven at 170 deg until top is golden brown
  17. Leave cheesecake in oven for 20-30 minutes with oven door slightly open
  18. Now remove foils and parchment paper. Allow to cool for 15 minutes
  19. Demould and transfer to serving plate. Refrigerate for 5-6 hours or overnight
  20. Cut and serve

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