Japanese Cheesecake. Best Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. Includes a video on how to bake. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé.

It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature. Japanese cheesecake has the lowest calories of all cheesecake. You can cook Japanese Cheesecake using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Japanese Cheesecake

Prepare of Egg Yolk mixture.
Prepare 250 g of cream cheese, Philadelphia.
Prepare 150 ml of full-cream milk.
You need 5 of egg yolks, from 60 g egg.
Prepare 50 g of castor sugar.
You need 50 g of cake flour.
You need 20 g of corn flour.
Prepare 30 g of unsalted butter.
Prepare 1 tsp of lemon juice.
You need of Lemon peel from half a lemon.
It's of Meringue.
It's 5 of egg whites.
You need 60 g of castor sugar.
Prepare 1 tsp of lemon juice/ vinegar.

Make this and I will guarantee that you will never go back to regular cheesecake again! Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.

Japanese Cheesecake step by step

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

This easy recipe with video has lots of tips and tricks. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! That is why is called soufflé cheesecake in. Is there a dessert more mesmerizing than a Japanese cheesecake?