Easiest Way to Prepare Tasty Soft Japanese Cheese Cake

Soft Japanese Cheese Cake. Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you are exploring Baked Cheesecake is the typical cheesecake. It has eggs, cream cheese, heavy cream, flour and it's baked in the oven.

Whisk egg whites with cream of tartar until foamy. Add the sugar into the egg white mixture and whisk until soft peaks form. Add the egg white mixture to the cheese mixture. You can have Soft Japanese Cheese Cake using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Soft Japanese Cheese Cake

1. It's 250 gram of Philadelphia cream cheese.
2. It's 6 of egg yolks.
3. It's 60 gram of unsalted butter.
4. You need 100 ml of milk.
5. It's 1 Tbsp of lemon juice.
6. Prepare 2 tsp of lemon zest(optional).
7. Prepare 60 gram of cake flour.
8. Prepare 20 gram of corn starch.
9. Prepare 1/4 tsp of salt.
10. You need of Meringue.
11. It's 6 of egg whites.
12. Prepare 1/4 tsp of cream of tartar.
13. Prepare 140 gram of castor sugar.

Then this lighter Japanese version is for you. Airy meringue is folded into a not-so-sweet cheesecake batter to create a texture that's creamy and ethereally light. A good shot of lemon juice and the addition of sour cream give it some traditional cheesecake appeal. Bring water to the boil in a large pot and melt cream cheese with milk and butter over it.

Soft Japanese Cheese Cake instructions

1. Preheat oven to 325°F.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well..
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form..
4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles.
5. Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes..
6. Ready to eat or store in a fridge after cool down. enjoy!.

Slowly add the granulated sugar and. 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.