How to make the perfect Japanese cheesecake? Today I will show you a simple way to make cheese at home in Japan. Japanese cheesecake is easy to make.
Today you can find our most favourite Japanese Cheesecakes recipe, so you can make super tasty Japanese Cheesecakes for your Family.
You will also learn how to make a Japanese cheesecake from scratch. Your search for the best Japanese cheesecake recipes is over.
Ingredients Of Fluffy Japanese Cheesecake
For the Cheese Mix
- Prepare 100 gram cream cheese sk_[:aKe?k
- You need 30 gram unsalted butter
- It’s 30 gram Milk
- You need 20 gram heavy whipped cream
- It’s 20 gram corn starch
- It’s 30 gram milk
- You need 3 egg large size
- You need 45 gram sugar
Fluffy Japanese Cheesecake Instructions
For the Cheese Mixture
- Add cold water in a baking pan. Put in the lower rack of the oven. Preheat the oven to 140C/290F.
- Combine 100g cream cheese, 30g butter, 30g milk, 20g whipping cream in a bowl. In a saucepan, bring about an inch of water to a simmer.
- Pour water into a saucepan and turn on low heat. Place the cheese mixing bowl on the edge of the saucepan and stir until melted. Beat the cheese mixture until soft. Set aside to cool.
For The Cornstarch Egg Mixture
- In another bowl, mix the cornstarch and milk. Add the egg yolks one by one and mix. (Don’t draw a circle, join them in a ‘Z’ shape. Don’t over mix them)
For Mix Cheese and Corn starch
- Combine the cheese mixture and cornstarch egg mixture. Sift it through a sieve at least once to get the softest flesh possible.
For Egg White
- Whisk the egg whites on low speed until large bubbles form and add 1/3 of the sugar. Continue whipping on medium speed until slightly odorless and add 1/3 of the sugar. Turn on high speed until soft and add 1/3 sugar.
- Beat the egg whites until soft. When the whisk or whisk is pulled out of the white, a peak forms at the site of the instrument.
- Add 1/3 egg white to the dough. Using a spatula, cut the squirrel in half so that it touches the ground. Carefully take the dough and egg whites and scrape them along the curve with a spatula.
- Put the dough back into the egg whites. Scoop out the remaining egg whites with a spoon. (Do not stir too much. Do not stir it round enough to burst bubbles.)
- Pour the dough onto a 6-inch baking sheet and pour the water onto another baking sheet. Place the baking tray on a baking tray filled with water. Place a water bath in an oven preheated to 140°C/290°F for 40 minutes, then heat to 120°C/250°F for 30 minutes.
- Leave the oven ajar for 30 minutes after the cake is done. Take out the cake and save in the fridge overnight before serving.