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Japanese Cheesecake

Discover Pinterest’s 10 best ideas and inspiration for Japanese Cheesecake. Get inspired and try out new things.

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Iklan mid I wanna try making the cheesecake but I only have the spring form pan, I don’t have the regular cake pan. So I’m wondering whether can I just use foil to cover the bottom of my spring form pan so that when I steam/bake the cake, water doesn’t seep into the batter. There is no rising agent in Japanese cheesecake, so it will get its lift from meringue. It’s baked in a bain marie or water bath that gives it moisture. I used a lasagna / roasting pan for the water bath, but any baking dish or pan large enough to contain the cake pan will work. When done, the cheesecake will retract from the sides of the pan as shown here. You can serve the cheesecake upside down the way it is when you turn it out of the pan. Or flip the cheesecake again so it’s right side up. It’s a cross between regular cheesecake and a fluffy chiffon cake. Compared to regular cheesecake it has considerably less cream cheese, yet its flavor is extremely pronounced. It’s airy and incredibly moist and soft. Although it has less sugar than regular cheesecake, the sweetness is just perfect Soft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet. You can have your cheesecake and eat it too! Pour hot water into the holding dish when it’s already in the oven, rather than fill it before and have the water slosh around as you transfer it to the oven. Place the rack at the lowest level, just above the heating element, to avoid over browning the surface. For this post I made a couple of cheesecakes each time, varying the bake time and oven temperature. I got the best results with nice even browning when I baked it at 325°F for one hour, then lowered the temperature to 320°F and baked it for an additional ten minutes. I turned the oven off and let the cheesecake sit in the oven, with the door closed, for another 45 minutes. Ingredients Separate: 6 large eggs Melt together: 1 cup + 2 tablespoons cream cheese (260 g) 4 tablespoons unsalted butter (57 g) 7 tablespoons milk (96 g) Sift together: ¾ cup cake flour (88 g) 2 ½ tablespoons + 1 teaspoon corn starch (28 g) ¼ teaspoon salt Prepare: 1 ½ tablespoons + 1 teaspoon lemon juice (23 g) ¼ teaspoon cream of tartar ¾ cup granulated sugar (165 g) Equipment needed: One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan Water bath (bain marie) - baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot waterClick Here For Direction >>> Soft and Light as Air Japanese Cheesecake Iklan Footer Tweet

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Easy Japanese Cheesecake Recipe - so fluffy and jiggly! - Foxy Folksy

17 · 60 minutes · Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air and heavenly cheesecake you will ever make.

9 ingredients

Refrigerated
  • 5 Eggs (- white and yolks, large
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 1/4 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 1/4 tsp Cream of tartar
  • 1/2 cup Sugar
Dairy
  • 1/4 cup Butter
  • 10 oz Cream cheese
  • 1/2 cup Milk
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Hj saved to cakes

Torta giapponese 3 x 15: alta, soffice, con 3 soli ingredienti e al cioccolato bianco!

La torta giapponese 3 x 15 è un particolare tipo di dolce, facilissimo da realizzare. Composta da 3 soli ingredienti, necessita di particolare cura

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Japanese Cheesecake Recipe - With Tips To Succeed | Craft Passion

460 · 68 minutes · Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot I Post

12 ingredients

Produce
  • 2 tsp Lemon, zest
Refrigerated
  • 6 Egg whites
  • 6 Egg yolks
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 60 g Cake flour / superfine flour
  • 140 g Castor sugar
  • 20 g Cornstarch
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
Dairy
  • 60 g Butter, unsalted
  • 100 ml Full-cream milk or whole milk
  • 250 g Philadelphia cream cheese
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Here’s the Japanese cake spreading like wildfire on the internet – just wait until you see the 3 ingredients

There’s something about Japanese culture that has always fascinated me. Its strange dishes – different to most foods we eat in the west – is probably paramount in this respect. With this particular recipe for

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Japanese Cheese cake Soft like a pillow and light as air

Hope with these simple steps above you can easily follow and master Japanese cheese cake to bring a healthy kind of dessert for all of your lovers.

8 ingredients

Ingredients
  • Cheese: 250g
  • Egg: 6 eggs
  • Fresh milk: 130g
  • Sugar: 130g
  • Butter: 80g
  • Flour: 50g
  • Corn starch: 40g
  • Vanilla: 1 tsp
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Japanese Cheesecake (Video) スフレチーズケーキ

660 · 50 minutes · Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!

11 ingredients

Produce
  • 1/2 Lemon
Refrigerated
  • 6 Eggs (50 g, large
Condiments
  • 2 tbsp Apricot jam
  • 2 tbsp Lemon juice
Baking & Spices
  • 1 2 cup sugar ((8 tbsp
  • 2/3 cup Cake flour
  • 4 1/2 tbsp Sugar
Dairy
  • 5 tbsp Butter, unsalted
  • 10 2/3 oz Cream cheese
  • 3/4 cup Heavy (whipping) cream
Liquids
  • 2 tsp Water, hot
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Japanese Cheesecake Recipe - With Tips To Succeed | Craft Passion

460 · 68 minutes · Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot I Post

12 ingredients

Produce
  • 2 tsp Lemon, zest
Refrigerated
  • 6 Egg whites
  • 6 Egg yolks
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 60 g Cake flour / superfine flour
  • 140 g Castor sugar
  • 20 g Cornstarch
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
Dairy
  • 60 g Butter, unsalted
  • 100 ml Full-cream milk or whole milk
  • 250 g Philadelphia cream cheese
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Not Another Japanese Cheesecake!

You will find many recipes for Japanese cheesecake on the internet, and most of them come from the same source, although I'm not sure where the original source is. I got mine from Diana's Desserts, which appears at the top of the list when I google it. I decided to add a touch of vanilla extract to it as well. It's a light baked cheesecake, something like a cheese chiffon, and I could easily eat a few slices at one go (I know, such a pig!). Even Z, who usually doesn't eat cakes, gobbled up a huge slice (which I was planning to share with him) within minutes. Here is the recipe: Japanese Cheesecake Adapted from Diana's Desserts Ingredients: 140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 1/2 tsp vanilla extract 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt Method: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice, vanilla and salt, and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). If using a springform pan, be sure to cover the outside of the pan with layers of aluminium foil to prevent water from seeping in. A soggy cheesecake is not pleasant to eat! 4. Bake cheesecake in a hot water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Don't worry if cracks appear on top of the cake. If they start to appear, cover the top with a piece of baking paper. The cracks will close up once the cake cools down.

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Ruckzuck fertig: Japanischer Käsekuchen aus nur 3 Zutaten!

Ruckzuck gebacken: Dieser japanische Käsekuchen besteht aus nur drei Zutaten und ist der Hit im Internet! Hier das Rezept.

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