Japanese Style New York Cheesecake. De lekkerste new york cheesecake recepten vind je bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

This is my favorite recipe for cheesecakes and it has become my signature cheesecake recipe throughout the years. I originally got the recipe off of a Japanese cheesecake cook book written by Yasuyo Shida. I have since lost the book but luckily. You can have Japanese Style New York Cheesecake using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Japanese Style New York Cheesecake

You need of Base.
It's 80 g of digestive cookie.
You need 35 g of unsalted butter.
It's of Cheesecake Mix.
Prepare 250 g of cream cheese.
It's 100 g of granulated sugar.
Prepare 50 g of unsalted butter.
You need 100 g of sour cream.
Prepare 1 tsp of vanilla extract.
You need 10 g of corn starch.
Prepare 1 tbsp of lemon juice.
You need of Egg Mixture.
You need 1 of egg.
Prepare 1 of egg yolk.
It's of Some melted butter to coat a 7 in/18 cm spring form cake tin.

Japanese cheesecake is the antidote to that. It's like the product of a torrid affair between angel food cake and New York-style cheesecake, with a sweetness that's anything but cloying and allows the cheese to be the star. Serve it up with some apricot jam or fresh berries and you'll have a perfect finish to a summer brunch. Japanese cheesecake, also sometimes known as "souffle cheesecake," is a type of dessert confection that is made primarily with meringue and cream cheese.

Japanese Style New York Cheesecake instructions

Make sure to take all your ingredients out of the fridge and let rest till all ingredients are at room temperature as this ensures that the consistency of the batter is ideal..
Preheat oven to 170 degrees Celsius (~340 degrees Fahrenheit)..
Making the base: crush digestive cookie in a ziplock bag with a rolling pin. Melt butter over water. Add the cookie crumbs into the butter, mix well. Layer cake tin with the cookie crumb mixture and place in the fridge for later..
Now for the cake mixture: blend the cream cheese until smooth, then add the sugar in all at once and blend until the cream cheese mixture becomes watery. Add butter and blend until smooth, followed by sour cream and vanilla extract, blend well in between adding the ingredients. Beat the egg mixture to combine and add in 3 batches, blending well in between each addition. Finally, add the corn starch and lemon juice, blend well after each addition..
Strain the cake mixture in a sieve and pour cake mixture into the cake tin with the cookie base..
Bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until golden brown..
Take cake out of cake form and rest until cool. Best served after chilling in fridge for more than 4 hours..

It is not a traditional Japanese dessert, but nonetheless enjoys popularity throughout much of the country and is served in many restaurants both nationally and internationally. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a bouncy and light confection with similar ingredients to regular cheesecake, but of lighter and fluffier texture. Christopher Testani for The New York Times. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like. Also bring the cream cheese, eggs, and heavy cream to room temp.