Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, japanese style new york cheesecake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cheesecake New York. ТАК ВКУСНО! Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Hello New York Cheesecake, I think you found your master - this Japanese Cheesecake aka. Japanese Style Lemon Cheese Cake's Recipe

Japanese Style New York Cheesecake is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Japanese Style New York Cheesecake is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have japanese style new york cheesecake using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Style New York Cheesecake:

1. Get Base
2. Make ready 80 g digestive cookie
3. Get 35 g unsalted butter
4. Get Cheesecake Mix
5. Make ready 250 g cream cheese
6. Get 100 g granulated sugar
7. Prepare 50 g unsalted butter
8. Prepare 100 g sour cream
9. Make ready 1 tsp vanilla extract
10. Get 10 g corn starch
11. Get 1 tbsp lemon juice
12. Get Egg Mixture
13. Prepare 1 egg
14. Prepare 1 egg yolk
15. Take Some melted butter to coat a 7 in/18 cm spring form cake tin

It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. There is no baking soda or baking powder in the recipe as the egg white meringue will make the cake rise tall. While New York Cheesecake is famous for its creamy, sweet density, Japanese Cheesecake is celebrated for something entirely different - its delicious, fluffy lightness! Also called soufflé cheesecake, a Japanese Cheesecake recipe includes meringue and cream cheese.

Instructions to make Japanese Style New York Cheesecake:

1. Make sure to take all your ingredients out of the fridge and let rest till all ingredients are at room temperature as this ensures that the consistency of the batter is ideal.
2. Preheat oven to 170 degrees Celsius (~340 degrees Fahrenheit).
3. Making the base: crush digestive cookie in a ziplock bag with a rolling pin. Melt butter over water. Add the cookie crumbs into the butter, mix well. Layer cake tin with the cookie crumb mixture and place in the fridge for later.
4. Now for the cake mixture: blend the cream cheese until smooth, then add the sugar in all at once and blend until the cream cheese mixture becomes watery. Add butter and blend until smooth, followed by sour cream and vanilla extract, blend well in between adding the ingredients. Beat the egg mixture to combine and add in 3 batches, blending well in between each addition. Finally, add the corn starch and lemon juice, blend well after each addition.
5. Strain the cake mixture in a sieve and pour cake mixture into the cake tin with the cookie base.
6. Bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until golden brown.
7. Take cake out of cake form and rest until cool. Best served after chilling in fridge for more than 4 hours.

Japanese cheesecake, also sometimes known as "souffle cheesecake," is a type of dessert confection that is made primarily with meringue and cream cheese. It doesn't usually have a crust. The taste profile is often similar to the denser New York-style cheesecake on which it was modeled, but it's. Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be) yet still delicious and easy to make.

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