Japanese Cheesecake. Japanese Cheesecake is very popular outside of Japan. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake.

Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! That is why is called soufflé cheesecake in. You can have Japanese Cheesecake using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Japanese Cheesecake

1. You need 85 g of cream cheese.
2. You need 30 g of unsalted butter.
3. You need 65 g of milk.
4. Prepare 3 of egg yolks.
5. Prepare 35 g of cake flour.
6. It's 10 g of corn starch.
7. It's 2 g of vanilla extract.
8. Prepare 3 of egg whites.
9. Prepare 55 g of sugar.

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. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks.

Japanese Cheesecake instructions

1. Melt the cheese and butter into the milk over the stove..
2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
3. Add the cheese mixture until everything is well combined..
4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
5. Combine the egg whites into the mixture..
6. Pour the mixture in the pan and put it in a water bath.
7. Bake at 120° for 20 mins.
8. Bake at 150° for 20 mins.
9. Bake at 110° for 30 mins.
10. Bake at 180° for 5 mins.

Well, Japanese Cheesecake is a cross between the more traditional dense cream cheese cheesecakes (like a New York Cheesecake) and a chiffon or sponge cake. Рецепт дня. «Японский хлопковый чизкейк» (Cotton Cheesecake). 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. Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be) yet still delicious and easy to make.