Resep: Japanese cheesecake

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Japanese cheesecake. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese Cheesecake is very popular outside of Japan. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes.

Japanese cheesecake

Make this and I will guarantee that you will never go back to regular cheesecake again! This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes.
Kamu dapat membuat sendiri Japanese cheesecake dengan menggunakan 13 bahan dan 6 langkah. Berikut cara untuk kamu memasak Japanese cheesecake.

Bahan-bahan untuk membuat Japanese cheesecake

  1. Siapkan bahan 1 :.
  2. Kamu butuh 120 ml susu cair.
  3. Siapkan 150 gr creamcheese.
  4. Siapkan 40 gr butter (unsalted).
  5. Siapkan bahan 2 :.
  6. Siapkan 60 gr gula pasir.
  7. Siapkan 6 kuning telur.
  8. Kamu butuh bahan 3 :.
  9. Siapkan 60 gr gula pasir.
  10. Kamu butuh 6 putih telur.
  11. Kamu butuh bahan 4 :.
  12. Siapkan 80 gr tepung terigu (segitiga).
  13. Siapkan 40 gr tepung maizena.

Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks. 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.

Tahap-tahap pembuatan Japanese cheesecake

  1. Langkah pertama, sy menggunakan loyang tanpa sambungan uk. 20 cm. olesi loyang menggunakan butter/mentega tipis2,lalu taburi dgn tepung terigu. agar kue tdk menempel hasil akhirnya, sisihkan.
  2. Langkah kedua, didlm panci masukan susu cair, creamcheese, butter masak dgn api kecil, aduk rata asalkan dia mencair bergerindil kecil2, matikan kompor sisihkan.
  3. Langkah ketiga, kocok kuning telur dgn gula menggunakan mixer speed tinggi hingga berubah warna dan gula menyatu, kemudian masukan adonan langkah kedua. mixer dgn speed paling rendah.matikan mixer asal tercampur rata saja adonannya. kemudian masukan tepung terigu dan maizena sambil diaduk lipat perlahan, masukan hingga tepung habis.sisihkan.
  4. Langkah keempat, kocok putih telur dan gula hingga kaku berjejak, matikan mixer. masukan adonan langkah ketiga td perlahan2, sambil aduk menggunakan spatula, aduk hingga tercampur rata..
  5. Masukan adonan kedalam loyang yg sdh diberi olesan margarin dan maizena, cara panggangnya menggunakan aubainmarie (bila loyang adonan menggunakan loyang bongkar pasang/sambungan, bungkus bagian bawah dgn aluminium foil) kemudian diloyang yg lbh besar beri air yg sdh dipanaskan.masukan loyang adonan kedlm loyang yg sdh diberi air panas td. panggang disuhu 150° selama 80 menit..
  6. Jgn lupa cek dlu apakah sdh matang atau belum menggunakan tusuk sate, bila sdh angkat kluarkan dr oven. tunggu sebentar kurang lebih 5menit, agar jcc set. lalu kluarkan kue dr loyang.siap disajikan.

Yes it is called "Japanese" soufflé cheesecake. It is extra fluffy and jiggly when it is just baked. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. Unless you've had perfect, cotton-soft Japanese cheesecake before in your life, this gluten free Japanese Cheesecake is going to be the softest, lightest cheesecake you've ever had.

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