Resep Mudah Japanese cotton cheesecake

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Japanese cotton cheesecake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

Japanese cotton cheesecake

Japanese cotton cheesecake recipe – a detailed video tutorial with tips and tricks to help you make Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
Kamu dapat memasak Japanese cotton cheesecake dengan menggunakan 10 bahan dan 6 langkah. Berikut cara untuk kamu menyajikan Japanese cotton cheesecake.

Bahan-bahan untuk membuat Japanese cotton cheesecake

  1. Kamu butuh 1 kotak keju spread (saya gunakan keju spready prochis).
  2. Siapkan 50 ml Susu cair (plain).
  3. Siapkan 3 butir kuning telur.
  4. Siapkan 20 gr butter.
  5. Kamu butuh 30 gr terigu.
  6. Siapkan 10 gr maizena.
  7. Siapkan Bahan di mixer.
  8. Siapkan 3 putih telur.
  9. Kamu butuh 1 sdm air jeruk lemon.
  10. Siapkan 75 gr gula halus.

My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. If I tell you it's a dessert fallen from the sky, you'll tell me Making this cheesecake from Japanese cotton is very simple, but it requires following certain steps. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven.

Instruksi pembuatan Japanese cotton cheesecake

  1. Pertama-tama panaskan oven suhu 160 derajat Celcius. Persiapkan bahan bahan terlebih dahulu..
  2. Campur keju spread, butter, Dan Susu dalam wadah.Panaskan wadah dalam panci lebih besar yang berisi air, aduk-aduk sampai tidak bergerindil (halus).Matikan api..
  3. Tambahkan terigu dan maizena, aduk cepat.Aduk sampai rata Sisihkan. Tambahkan kuning telur bila suhu adonan sudah hangat. Sisihkan.
  4. Kocok putih telur dan air jeruk nipis, tambahkan gula halus step by step. Kocok sampai putih dan mengembang sempurna. Tuang adonan putih ke adonan kuning step by step, sambil diaduk menggunakan spatula..
  5. Tuang ke dalam loyang bulat yang telah dialasi kertas roti dan diolesi mentega. Bagian pinggir loyang juga dikelilingi dengan kertas roti. Panggang dengan metode au Bain Marie. Yaitu dengan meletakkan loyang kue ke dalam loyang yg lebih besar dan berisi air dengan ketinggian 1,5 cm. Panggang 50-60 menit. Bila telah matang, buka pintu oven dan biarkan 15 mnt, utk menghindari cake supaya tidak kempes..
  6. Matangnya seperti ini, lembut sekali..

Whether you or your holiday guests are big cheesecake fans. Japanese Cotton Cheesecakes are a bit different than normal cheesecakes as they are based on a meringue and are very light and fluffy. They don't require as much sugar as regular cheesecakes and. This crustless cheesecake is easy to make and won't Then this lighter Japanese version is for you. Airy meringue is folded into a not-so-sweet cheesecake.

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