Cara Membuat 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. Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make.

Japanese Cheesecake

My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. 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 memasak Japanese Cheesecake dengan menggunakan 8 bahan dan 9 langkah. Berikut cara untuk kamu memasak Japanese Cheesecake.

Bahan-bahan untuk membuat Japanese Cheesecake

  1. Siapkan 120 ml susu cair.
  2. Kamu butuh 1 pack keju oles prochis.
  3. Siapkan 25 gr blueband cake n cookies.
  4. Kamu butuh 40 gr tepung terigu.
  5. Siapkan 30 gr tepung maizena.
  6. Siapkan 4 butir telur.
  7. Kamu butuh 120 gr gula.
  8. Kamu butuh 1 sdm air perasan lemon/jeruk nipis.

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. 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. Yes it is called "Japanese" soufflé cheesecake.

Tahap-tahap pembuatan Japanese Cheesecake

  1. Siapkan bahan-bahan, pisahkan kuning n putih telur.
  2. Panaskan mentega dan keju oles dg api kecil, tambahkan susu cair aduk sampai tercampur rata. Matikan api..
  3. Setelah hangat masukkan kuning telur 1 per satu dan kocok dg spatula setelah rata masukkan tepung terigu n maizena..
  4. Ditempat terpisah, kocok putih telur sampai berbusa tambahkan air perasan lemon/jeruk nipis.. Kemudian tambahkan gula sedikit demi sedikit kocok sampai soft peak..
  5. Ambil sedikit adonan putih telur n campur ke pasta keju.. Aduk dengan teknik aduk balik..
  6. Tuangkan adonan pasta yg sudah tercampur dg adonan putih telur ke wadah adonan putih telur, aduk balik sampai rata.
  7. Tuang ke dalam loyang bulat 20 cm yg sudah dioles mentega n ditabur tepung.
  8. Oven dengan cara au bain marie (loyang terendam 1cm air).. Panggang selama 65 menit…
  9. Japanese Cheesecake matang n siap untuk dinikmati.

It is extra fluffy and jiggly when it is just baked. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious. Well, Japanese Cheesecake is a cross between the more traditional dense cream cheese cheesecakes (like a New York Cheesecake) and a chiffon or sponge cake. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. Just like the japanese cheesecakes from asian bakeries.

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