Homemade Japanese Cheese Cake 日式芝士蛋糕. Hey everyone, I have to apologize that the top of the cake came up wrinkly, not pretty at all. However, i did this cake multiple times and it. Japanese Cheesecake - Delicious Baking Recipe

I'm also attracted by this cake because one of the ingredients used is white chocolate. I've always given recipes with white chocolate a miss. This is one of the best chiffon cake that I have ever made as it's so delicate and smooth and literally melts in the mouth! You can cook Homemade Japanese Cheese Cake 日式芝士蛋糕 using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Homemade Japanese Cheese Cake 日式芝士蛋糕

1. You need 3 of Egg.
2. Prepare 25 g of All-purpose Flour.
3. Prepare 30 ml of Skim milk.
4. It's 25 g of unsalted butter.
5. It's 25 g of white fine sugar.
6. It's 80-85 g of cream cheese.
7. Prepare 5-7 ml of lemon juice.
8. It's of little fresh lemon zest.

Everyone who tries the cake, loves it's super smooth and moist texture. Hub and kids went for second and third helpings after eating a piece! 这是我吃过最好吃的戚风蛋糕，老公和孩. Learn how to make this jiggly and delicious Japanese cheesecake recipe known for its fluffy and bouncy interior. The cake is less sweet than a regular cheesecake, resulting in fewer calories and making it a must-have dessert for those watching the scale.

Homemade Japanese Cheese Cake 日式芝士蛋糕 step by step

1. Prepare all the ingredients. Separate the egg white and egg yolk..
2. Boil the water with a bowl and place an empty bowl on it. Put butter, milk, cream cheese on the empty bowl. Keep stirring and melting it until it turns smooth. (Let the steam facilitating the melting process).
3. Let the bowl off the heat. Gently put egg yolk on the mixture and mix it well..
4. Filter the flour and add it in gently. Keep stirring..
5. Add little bit of lemon zist on it. When you see the mixture turns smooth, put it aside. (Tips: lemon zest can elevate the flavour of cheesecake! :D).
6. Get your egg white ready. Add lemon juice and sugar separately. Keep whisking the egg white. Add a bit sugar again and keep whisking. Repeat it until all the lemon juice, sugar in the egg white. (Tips: you can also use the electric mixer whisk it well!).
7. Keep whisking it until the medium peaks..
8. Gently put the meringue on the batter in 4 times. Gently flow in one direction (Do not overmix it!) **TIPS: I mix it in anti-clockwise direction; as I use my left hand to mix it..
9. Repeat step 8 until all the meringue and mix it gently. Meanwhile, preheat the oven 180 degree for 15mins..
10. Put it into the oven with water bath. Bake at 200 degree for 35-40mins. There you go..

If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks. I usually do not like cheesecake, because most cheesecakes are dense and heavy to eat, however, this Japanese cheesecake has made me falling in love with it. This light, soft, airy, creamy, fluffy and not so sweet cheesecake has also won the hearts of my son, husband and many friends. Japanese cotton cheesecake by Diana's desserts recipe is very popular in online community.