Recipe of Delicious Japanese Cheesecake

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, japanese cheesecake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Japanese Cheesecake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Japanese Cheesecake is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Japanese Cheesecake:

1. Take Egg Yolk mixture
2. Make ready cream cheese, Philadelphia
3. Get full-cream milk
4. Prepare egg yolks, from 60 g egg
5. Get castor sugar
6. Make ready cake flour
7. Make ready corn flour
8. Prepare unsalted butter
9. Prepare lemon juice
10. Get Lemon peel from half a lemon
11. Get Meringue
12. Get egg whites
13. Make ready castor sugar
14. Take lemon juice/ vinegar

Steps to make Japanese Cheesecake:

1. Preheat oven 150 C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
10. Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.

So that’s going to wrap it up with this exceptional food japanese cheesecake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!