How to cook Japaneese cheese cake for beginners

Japaneese cheese cake - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Japaneese cheese cake! A quick and easy dinner that is ready in under 30 minutes! Japanese Cheesecake is very popular outside of Japan. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again! It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar.

This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.

You can cook Japaneese cheese cake with 10 Ingredients and 13 steps. See the following guide!

1. 6 eggs.
2. 1 cup cream cheese.
3. 1 cup granulated sugar.
4. 12 tbsp melted butter.
5. 1 cup milk.
6. 1 tsp lemon juice.
7. 18 tbsp Flour.
8. 2 tbsp cornstarch.
9. Pinch salt.
10. 1 tsp vanilla extract.

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. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. Well, Japanese Cheesecake is a cross between the more traditional dense cream cheese cheesecakes (like a New York Cheesecake) and a chiffon or sponge cake.

1. Preheat the oven at 180 degree for 30 minutes..
2. Melt cream cheese,butter and milk over a double boiler....
3. Add half sugar and egg yolks one by one and quick it well,turn off the heat and put it aside..
4. Now mix pinch of salt,cornstarch and flour..whisk it and put aside.
5. When the egg yolk mixture is completely cool then add the lemon juice,vanilla extract and mix it..
6. Now add the flour in this and a mix very well..
7. The egg yolk mixture is ready..
8. Whisk egg white till it looks like a foam then add the remaining sugar little by little and quick until soft peaks foam..
9. Divide egg whites inyo 3 sections and pour ine by one in the egg yolk mixture(**!!please remember fold gently).
10. Now pour the mixture into the mould remember lightly grease and line the bottom and sides with the mould with grease proof packing paper or parchment paper.
11. Bake the cake in the water bath....(water bath means= Place the cake molud on the baking try then pour the hot water into the large baking try that touches the bottom of the cake mould).
12. Bake it for 30 to 40 minutes....
13. Serve it with love and show that #wearetogther.

Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks. Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.