japanese cheesecake

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. 

Fluffy Jiggly Japanese Cheesecake Recipe By Tasty

butter

oz cream cheese

milk

eggs, yolk

flour

cornstarch

sugar

water,

sugar,

pt Strawberries,

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Tasty

Fluffy Jiggly Japanese Cheesecake Recipe by Tasty

In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.

In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.

Sift in the flour and the cornstarch, whisking to make sure there are no lumps.

In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.

Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.

Pour the batter into the pan and shake to release any large air bubbles.

Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.

Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.

Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.

Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!

https://vid.tasty.co/output/19921/mp4_640x640/1483635924

Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe. A must-bake for cheesecake lovers!

Japanese Cheesecake (Fail Proof Recipe) 

(225 g) Philadelphia cream cheese

unsalted butter

100 ml full milk

(50 g) cake flour

(28 g) corn starch

lemon juice

salt

cream of tartar

oz fine granulated sugar

Preheat oven to at 325°F (160°C). Prepare and...

Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.

On a stove top, melt cream cheese, butter...

On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.

Sift the cake flour and corn starch.

Add egg yolks, lemon juice and salt to...

Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.

Make the meringue by whisking egg whites, sugar...

Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.

Add the cream cheese mixture gently into the...

Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.

Pour the mixture into the springform pan. Tap...

Pour the mixture into the springform pan. Tap the cake pan gently before baking.

Bake the cake using hot water bath. Place...

Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.

Leave the Japanese cheesecake to cool down in...

Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch after cooling.

Refrigerate the cake (with or without the cake...

Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

No-Fail Souffle Cheesecake Recipe (2nd edition)

JAPANESE SOUFFLE CHEESECAKE

g cream cheese

80 ml whole milk

lemon juice (1 tbs)

lemon

g all-purpose flour

g corn starch

Fold a piece of square parchment paper in half diagonally and make a triangle. Fold it twice more and cut off the outside at a curve to fit your pan, then open it; you have a circle.It fits perfectly on the bottom.And then prepare a paper for the side.It should be taller than the cake pan because the cheesecake will rise almost double in bulk while baking.Cover the bottom with aluminum foil.We are going to bake in a hot bath, so use two pieces of aluminum foil to make sure no water comes in.

preparing the pan

Put your cream cheese in a pot and pour in the whole milk.Turn the heat to low and bring to just a simmer.Put the lid on and turn the heat off.  Leave while preparing the other ingredients.

Squeeze the lemon juice of a half lemon.Zest the lemon peel and set aside.

Separate the egg yolks and egg whites.Remove chalaza as much as you can.

Now, let&#39;s go back to the cream cheese.Your cream cheese is loosened and easy to cream together.Switch to the whisk to make a smooth cream cheese paste.If your cream cheese still grainy, turn the heat to very low to give it to heat to make a smooth paste.

Add the egg yolks in 2 to 3 parts and mix well each time.Scrape down the bottom and the side to make sure there&#39;s no lump remains.

Add in shifted flour and whisk to combine.At this point, the cream cheese mixture is slightly warm, and the flour is a little bit cooked down and makes a thick paste and a little bit sticky, and that will hold a lot of meringue in the cake batter.

Mix in lemon zest and juice.You can add vanilla paste if you want.

Pass through a sieve to remove any lumps or any pockets of flour remaining.Set aside until meringue is prepared.

Cheese mixture

Start whisking egg whites on low until the firm part of the egg white is loosen and start forming a foam.

Add 1/3 of sugar and continue working on low.Whisk until the sugar dissolves.Add the next 1/3 of the sugar and continue whisking on low.This makes fine air bubbles in meringue.When the sugar is dissolved, add the last 1/3 of the sugar.

Increase the speed to high and whisk until stiff peaks form.

meringue

Before you add meringue to the cheese mixture, whisk the meringue by hand to make it even.

Before putting the cheese mixture and meringue together, smooth the cheese mixture with the whisk.

Add in one scoop of the meringue and whisk well.This is called sacrifice; it makes the batter much easier to add more meringue without deflating.

Add the rest of the meringue in 2 to 3 stages and fold in each time.

Pour into the prepared pan. Stick in your chopsticks and draw a circle to even out the cake batter.By doing this, you can banish the big air bubbles if they remain.Big air bubbles will explode in the oven, and your cake surface will be cracked.

Pop it in the oven with the hot water bath underneath and bake 30 minutes at 180°C.After 20 to 30 mins, your cake will fully expand in the oven.And then, turn the heat to 160°C and cook another 20 minutes.When you touch the surface, and it bounces back, it&#39;s cooked.Open the door slightly and put something between the door to release the steam and to stabilize the cake, for 20 to 30 mins.

Take out from the oven and carefully put off the pan.Place it on the wire rack and leave it until it comes to room temperature.

Assemble

Japanese Cotton Cheesecake is the fluffy, lighter, and jiggly version of a classic cheesecake. It&#039;s mildly sweet, tangy, rich just like a good classic cheesecake, but has the texture of a soft, airy cloud.

Japanese Cotton Cheesecake

cream cheese ((or usually 1 block))

unsalted butter (, melted (or ½ stick))

all-purpose flour (, spooned and leveled)

heavy cream ((or whole milk))

lemon lemon

Tablespoon lemon juice ((about ½ lemon))

vanilla extract ((optional))

Preheat the oven to 400°F, line the 8x3 round cake pan with parchment paper on both the bottom and sides, and prepare hot water and pan for water bath*.*You can make a water bath by lining a pan, that&#039;s larger than the pan that you will be using for the cheesecake, with a towel and filling it up with hot water. The pan should be able to hold enough water to go half way up the side of the cake pan for the cheesecake.*

In a heatproof bowl over a simmering pot of water (or a bain-marie), add the block of cream cheese and whisk until soft and smooth. Whisk in the melted butter until evenly combined.

Add a couple of egg yolks to the mixture at a time while whisking between each addition until all the yolks are incorporated. Whisk in the sugar.*Make sure to not overheat the mixture or it&#039;ll curdle! If the mixture feels too hot, take it off the simmer water and keep whisking*

Sift the flour and cornstarch into the mixture and whisk until just combined and no more lumps are visible.

Add the remaining ingredients (lemon zest and juice, cream, salt, and vanilla) and whisk to combine.Remove from the simmering water. Set aside until needed.

In a clean mixing bowl, beat together egg whites and lemon juice on medium speed until completely frothy. Once frothy, slowly add small amounts of sugar to the egg white while continuing to beat on medium speed. Increase the speed to medium high and whip the meringue until it reaches a soft medium peak. The meringue should be able to form a peak, but the peak will hook.*DO NOT over-beat the meringue!*

Transfer ⅓ of the meringue to the cheesecake batter base and whisk it until the batter is homogenous. Add another ⅓ of the meringue to the batter and this time, gently FOLD the meringue into the batter until just incorporated. Repeat with the remaining ⅓ meringue.

Pour the Japanese cheese cake batter into the parchment lined 8x3 round cake pan and tap the pan on the table a couple of times to remove large air bubbles.

Place the cake pan with the cheesecake batter inside the large pan lined with towel. Fill the pan with hot water, half way up, the 8x3 cake pan.*Make sure to not get any water in the batter!*

Bake the cheesecake at 400°F for 15 minutes then turn the oven temperature down to 300°F. Bake the cheesecake for another 25-30 minutes or until the cheesecake is golden brown on top and an inserted toothpick comes out mostly clean.

This step will help with keeping the cheesecake wrinkle free and prevent a huge shrinkage:Turn off the oven and keep the cheesecake in the oven for 15 minutes with the oven door closed. After the 15 minutes, remove the water bath, but keep the cheesecake in the oven with the oven door cracked for 30 minutes.

Remove the Japanese cheesecake from the oven and carefully remove it from the cake pan. Unwrap the side parchment and let the cheesecake cool on a wire rack at room temperature.

You can enjoy the cheesecake while it&#039;s warm, room temperature, or chilled. We recommend chilling the cheesecake for at least 1 hour in the fridge for best flavor.

This Jiggly Japanese cheesecake recipe is the ultimate fluffy, souffle-like cheesecake that some refer to as Japanese Cotton cheesecake due to its unique texture. 

Jiggly Japanese cheesecake

Cream cheese (Philadelphia)

g Unsalted butter

g milk

g Corn starch

75 g Egg yolk (yolk of approx 4 eggs)

125 g Egg white (white of approx 4 eggs)

g sugar

Start with preparing a 15 cm (6 inch) round cake pan with parchment paper and pre-heating the oven with a water bath in it

Pulse blend granulated sugar to superfine sugar then measure

Heat cream cheese, butter, and milk in a saucepan on low heat until completely smooth. Remove it from the heat

Mix egg yolks into the cream cheese mixture, one at a time, mixing after each addition

Sift dry ingredients (cornstarch, salt and flour) and fold into the cream cheese-egg yolk mixture. Fold until mixture well combined and without any lumps

Whip egg whites starting on low speed on your Stand mixer or with an Electric hand mixer 

Start adding one tablespoon superfine sugar at a time really slowly while increase the speed of your mixer. Once all the sugar in, whip for a few more minutes until soft peaks form and the sugar completely dissolves. Remember, do not overbeat to stiff peaks, check the consistency of the meringue regularly to avoid over beating

With the help of a Rubber spatula gently fold the meringue into the rest of the ingredients. The batter should stay fluffy

Pour batter into the prepared 15 cm (6 inch) round cake pan

Bake the cheesecake in the water bath at 150C / 302F (no fan) for 30min then lower temp to 110C / 230F (no fan) and bake for another 60min. Make sure your oven is at the right temp by using a Digital oven thermometer

Once the cheesecake is nicely baked; remove it from the oven, flip it over with the help of a plate, then flip it back with the help of another plate

Enjoy while it is warm and jiggly, or serve it chilled withing 1-2 days

Store in the fridge

Try this easy recipe for Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake and enjoy an amazing dessert that is a cross between fluffy sponge cake and creamy cheesecake. This delicious cake has a light and airy texture. Made with just a few simple ingredients, the Chocolate Cotton Cheesecake cake is the perfect combination of chocolate and sweetness.

Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

eggs (, at room temperature)

oz cream cheese (,

whole milk (, at room temperature)

unsalted butter (, at room temperature)

sugar (, divided)

all-purpose flour

Tbsp corn starch

cocoa powder

tsp cream of tartar

inch x 3 inch round springform pan

slow cooker liner

silicone cooking bands

heavy duty aluminum foil

parchment paper

14.5 inch x 11 inch pan

Place the 8 inch springform pan inside a slow cooker liner / bag. Secure the bag using 2 silicone cooking bands or cooking twine. Wrap the springform pan with 3 sheets of heavy duty aluminum foil. Press the foil firmly around the pan. Fold down the excess foil and crimp around the pan.

Brush a generous amount of butter inside the pan coating it evenly. Line the bottom and side of the pan with parchment paper cut to size.

Preparing the Cake Pan

Preheat the oven to 300 F (149 C).

Separate the egg yolks from the egg whites.

Add the cream cheese into the bowl of a stand mixer.  Mix on Medium Low speed for 30 seconds. Reduce the speed to Low and gradually add the milk. Once the milk and cream cheese are combined, mix on Medium speed until smooth, approximately 2 minutes.

Add the butter, 1/4 cup sugar and lemon juice. Mix on Medium speed until incorporated, approximately 1 minute.

Sift the all-purpose flour, corn starch and cocoa powder into the mixing bowl. Mix on Medium speed until combined, approximately 2 minutes.

On Low speed, add the egg yolks and mix until combined, approximately 1 minute.

Transfer the batter into a sieve. Work the batter through the sieve using a spatula. Be sure to scrape the batter from the underside of the sieve as well.

In a clean and dry mixing bowl, add the egg whites. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat until the eggs are foamy, another 30 seconds. Add the cream of tartar. Beat the egg whites on Medium High speed until they start to thicken and increase in volume. Gradually add the remaining 1/4 cup sugar. Continue beating until the egg whites reach a medium to firm peaks stage, approximately 3 minutes.

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding gently. Add the remaining egg whites and fold until just incorporated, approximately 50 folds total. Do not over-mix the batter.

Transfer the batter into the prepared springform pan. Using a spatula, spread the batter evenly into the pan and smooth out the top. Tap the pan on the counter a few times to remove any large air bubbles.

Place the springform pan into the larger 14.5 inch by 11 inch baking pan, the water bath.

Making the Batter

Place both pans into the center of the oven.

Add 7 cups boiling water into the larger pan filling it about 1 inch high.

Bake the cake for 100 minutes / 1 hour and 20 minutes.

Turn off the oven and continue baking the Chocolate Cotton Cheesecake for another 60 minutes using the residual heat.

Baking the Chocolate Cotton Cheesecake

Remove the cake from the oven. Remove the foil and liner bag.

Release and remove the springform pan. Unwrap the parchment paper around the cake.

Invert the top of the cake onto a plate covered with parchment paper. Remove the bottom pan and parchment circle. Replace with a new parchment circle. Flip the cake onto a cake plate.

Let the cake cool to room temperature, approximately 30 minutes.

Place the cake into the refrigerator and chill for at least 4 hours.

Decorate the top of the Chocolate Cotton Cheesecake using a cake stencil and powdered sugar. Optionally, serve the cake with fresh fruit and whipped cream.

Refrigerate any remaining portions and enjoy within the week.

Chilling and Serving the Chocolate Cotton Cheesecake

https://www.youtube.com/watch?v=YvmjX5a_Vek

Sharing a no-fail recipe for Chocolate Cotton Cheesecake / Japanese Cheesecake - a deliciously light and fluffy cheesecake. This step-by-step video has lots of tips and tricks for making the perfect Chocolate Cotton Cheesecake! Give it a try and share your results!

Written recipe: http://runawayrice.com/desserts/chocolate-cotton-cheesecake-chocolate-japanese-cheesecake

Check out this video for Cotton Cheesecake / Japanese Cheesecake: https://youtu.be/yPe67tnxNjo

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Kitchens Slow Cooker Liners https://amzn.to/2HRoQkA

Architec Stretch Cooking Band, 2-Inch, Package 25, Assorted Colors https://amzn.to/2JUMhps

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Cake Stencil https://amzn.to/2JSgNQP

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Ingredients:

5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
8 oz cream cheese, at room temperature (227 g)
1/2 cup whole milk, at room temperature (120 ml)
1/4 cup unsalted butter, at room temperature (56 g)
1/2 cup sugar, divided (110 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp corn starch (15 g)
2 Tbsp cocoa powder (12 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1 tsp powdered sugar for decorating the cake (2 g)

Bakeware and Other Items:
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)  https://amzn.to/2FLqe27
1 slow cooker liner https://amzn.to/2HRoQkA
2 cooking bands or twine https://amzn.to/2JUMhps
3 sheets heavy duty aluminum foil https://amzn.to/2FL6ICR
1 tsp butter for coating the pan
parchment paper
14.5 inch x 11 inch pan for the water bath (37 cm x 28 cm) https://amzn.to/2JUwSWf

Yields: 8 servings

Nguyên liệu:
 
5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
227 g kem phô mai, nhiệt độ phòng
120 ml cup sửa tươi, nhiệt độ phòng
56 g bơ không muối, nhiệt độ phòng
110 g đường, chia phần
1 m. canh nước cốt chanh (12 ml)
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)
2 m. canh bột cocoa (12 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
1 m. cà phê đường bột dùng để trang trí (2 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Được: 8 phần ăn

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Music
Life of Riley Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Chocolate Cotton Cheesecake / Japanese Cheesecake - No-Fail Recipe plus Tips and Tricks!

Smooth, velvety, and packed with rich matcha flavor, this matcha cheesecake is the most decadent dessert. This foolproof matcha cheesecake recipe will guide you to make the most delicious green tea cheesecake you have ever tasted.

Matcha Cheesecake

(225 g) graham cracker crumbs (15 whole crackers)

(95 g) unsalted butter (melted)

tbsp (30 g) light brown sugar (packed)

(15 g) granulated sugar

(1 g) sea salt

oz cream cheese (room temperature (four 8 oz packages))

(250 g) granulated sugar

(125 g) sour cream

(15 g) lemon juice

(11 g) vanilla extract

sea salt

(21 g) matcha powder (sifted)

eggs (room temperature)

Prep. Grease and line the inside of your 9-inch springform cake pan with parchment paper.

Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.

Whisk in spices. In a large mixing bowl add the graham cracker crumbs, brown sugar, granulated sugar, and salt. Whisk until combined

Add in melted butter. Melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix until combined.

Create the crust. Scoop the mix into a greased cake pan. Press firmly for a flat, even layer. Use a flat bottomed glass or measuring cup to make an even flat layer.

Graham Cracker Crust

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