Resep Rahasia Japanese cheesecake #homemadebylita

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Japanese cheesecake #homemadebylita. 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 #homemadebylita

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 #homemadebylita dengan menggunakan 12 bahan dan 4 langkah. Berikut cara untuk kamu memasak Japanese cheesecake #homemadebylita.

Bahan-bahan untuk membuat Japanese cheesecake #homemadebylita

  1. Siapkan Adonan putih telur.
  2. Kamu butuh 3 butir putih telur.
  3. Siapkan 70 gram gula halus.
  4. Siapkan 1/4 sdt cream of tartar (saya ga ada jadi saya ganti dgn 1/2 sdt perasan jeruk nipis).
  5. Siapkan Adonan kuning telur.
  6. Kamu butuh 3 butir kuning telur.
  7. Siapkan 25 gram butter (saya: butter blend patisy).
  8. Siapkan 125 gram creamcheese (saya: anchor).
  9. Siapkan 50 ml susu cair plain.
  10. Siapkan 30 gram tepung protein rendah (kunci biru).
  11. Siapkan 10 gram tepung maizena.
  12. Kamu butuh 1/8 sdt garam (saya keskip 🙈).

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 #homemadebylita

  1. Siapkan semua bahan. Tim terlebih dahulu butter + creamcheese + susu cair hingga halus (double boiler) dan biarkan adem..
  2. Masukkan kuning telur dan aduk merata dengan whisk. Ayak tepung + garam dan kembali aduk merata dgn whisk (jgn aduk berlebihan ya). Kalau masih bergerindil, saring lagi.
  3. Kocok putih telur dgn mixer. Kemudian tambahkan cream of tartar / perasan jeruk nipis. Ketika uda agak mengembang, tambahkan gula halus dalam 3 tahapan. Kocok hingga soft peak seperti di gambar.
  4. Tuang kocokan putih telur dlm 3 tahap ke pasta kuning telur. Panggang selama 60 menit dgn suhu 160 dercel atau disesuaikan dgn oven masing2 ya. Teknik panggangnya aubain marie: loyang adonan dialasi dengan 1 loyang lagi yang diberi air panas (ditatakin kain kecil jg biar loyang ga gerak2, tujuannya agar cheesecake ga mudah gosong ya). Setelah selesai, buka sedikit pintu oven selama 10 menit agar cheesecakenya ga kaget dan kempes. Habis itu ditaruh di chiller kulkas dan sajikan 😍.

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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