Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, japanese cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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! Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

Japanese cheesecake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Japanese cheesecake is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook japanese cheesecake using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Japanese cheesecake:

1. Get 120 g Cream cheese
2. Prepare 100 g Sugar
3. Get 25 g Butter without salt
4. Get 2 Eggs
5. Get 125 g Greek yogurt
6. Take 1/2 Lemon
7. Make ready 40 g Flour

My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé!

Instructions to make Japanese cheesecake:

1. PREPARATION - 1) Grate the lemon and squeeze lemon juice. - 2) Separate eggs into yolk and white. - 3) Melt butter. - 4) Preheat the oven at 180 degrees.
2. Soften cream cheese and add a half (50g) of sugar.
3. Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
4. Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
5. Mix a half of meringue completely. Then, mix the remaining meringue gently.
6. Pour it in the mold and drop it from a height of about 10 cm to help remove air.
7. Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.

That is why is called soufflé cheesecake in. 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. Japanese cheesecake is probably my all-time favorite cake of any kind, cheese or not. Recently, I've been making Japanese cheesecake after cheesecake, not to perfect a recipe or anything, but.

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