Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, soft japanese cheese cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Soft Japanese Cheese Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Soft Japanese Cheese Cake is something which I’ve loved my entire life.

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.

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

The ingredients needed to make Soft Japanese Cheese Cake:

1. Take Philadelphia cream cheese
2. Prepare egg yolks
3. Prepare unsalted butter
4. Get milk
5. Prepare lemon juice
6. Make ready lemon zest(optional)
7. Make ready cake flour
8. Prepare corn starch
9. Prepare salt
10. Get Meringue
11. Take egg whites
12. Get cream of tartar
13. Make ready 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.

Instructions 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 it up with this special food soft japanese cheese cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!