Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese Cheesecake is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Japanese Cheesecake is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook japanese cheesecake using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cheesecake:
- Prepare Egg Yolk mixture
- Get 250 g cream cheese, Philadelphia
- Prepare 150 ml full-cream milk
- Prepare 5 egg yolks, from 60 g egg
- Get 50 g castor sugar
- Prepare 50 g cake flour
- Prepare 20 g corn flour
- Prepare 30 g unsalted butter
- Make ready 1 tsp lemon juice
- Get Lemon peel from half a lemon
- Prepare Meringue
- Get 5 egg whites
- Make ready 60 g castor sugar
- Make ready 1 tsp lemon juice/ vinegar
Steps to make Japanese Cheesecake:
- 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.
So that is going to wrap this up with this exceptional food japanese cheesecake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
