Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, soft japanese cheese cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.

Soft Japanese Cheese Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Soft Japanese Cheese Cake is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook soft japanese cheese cake using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Soft Japanese Cheese Cake:

1. Get 250 gram Philadelphia cream cheese
2. Get 6 egg yolks
3. Get 60 gram unsalted butter
4. Take 100 ml milk
5. Prepare 1 Tbsp lemon juice
6. Make ready 2 tsp lemon zest(optional)
7. Make ready 60 gram cake flour
8. Prepare 20 gram corn starch
9. Take 1/4 tsp salt
10. Make ready Meringue
11. Get 6 egg whites
12. Prepare 1/4 tsp cream of tartar
13. Get 140 gram castor sugar

If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé.

Steps to make Soft Japanese Cheese Cake:

1. Preheat oven to 325°F
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form.
4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles
5. Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes.
6. Ready to eat or store in a fridge after cool down. enjoy!

A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Continue beating on high speed until soft peaks form. Place the pan inside a baking dish and fill with water until it reaches halfway up the sides of the cake pan.

So that’s going to wrap this up for this special food soft japanese cheese cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!