Resep Mudah 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 memasak Japanese cheesecake dengan menggunakan 13 bahan dan 7 langkah. Berikut cara untuk kamu memasak Japanese cheesecake.

Bahan-bahan untuk membuat Japanese cheesecake

  1. Kamu butuh 125 gr cream cheese homemade.
  2. Siapkan 4 telur(pisahkan kuning dan putih).
  3. Kamu butuh 50 gr gula(kl suka manis tambahkan gula).
  4. Kamu butuh 30 gr mentega.
  5. Siapkan 90 ml susu cair.
  6. Kamu butuh 55 gr tepung.
  7. Siapkan 30 gr maizena.
  8. Kamu butuh 1/4 sdt cream of tartar/lemon.
  9. Kamu butuh Bahan cream cheese homemade :.
  10. Kamu butuh 1 ltr whole milk/full milk.
  11. Siapkan 3 sdm air lemon/cuka.
  12. Kamu butuh selera Garam menurut.
  13. Kamu butuh Kain tipis.

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.

Instruksi pembuatan Japanese cheesecake

  1. Cara membuat cream cheese homemade. Rebus susu dg api sedang sampai terdapat buih di pinggiran panci lalu masukkan lemon sesendok2 sambil di aduk perlahan hingga membentuk gumpalan2 aduk selama 4-5 menit, matikan kompor. Siapkan kain diatas saringan kemudian tuang susu kemudian peras sampai kering, stlh kering masukkan dlm food processor dan blend sampai lembut.
  2. Keluarkan cream cheese dan pindahkan dlm wadah dan simpan dlm kulkas kurleb bertahan slma 2 minggu.
  3. Rebus cream cheese, gula separuh, mentega di atas panci dengan api kecil aduk2 sampai benar2 tercampur. Sisihkan dan dinginkan..
  4. Kemudian masukkan kuning telur satu persatu, tuang susu cair, tepung terigu dan maizena aduk sampai tercampur merata, sisihkan..
  5. Kocok putih telur, gula dan cream of tartar sampai putih berjejak..
  6. Ambil 1/3 adonan putih telur ke dalam kuning telur, aduk balik lalu masukkan sisa putih telur sampai tercampur merata.
  7. Siapkan loyang 7",tuang adonan ke dalam loyang lalu bungkus dengan aluminium foil dan taruh ke atas loyang yang lebih besar kemudian tuang air (water bath), panggang dengan suhu 150" hingga matang tergantung oven masing2..

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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