If there was ever a dessert that’s perfect for every sort of celebration, it’s the Japanese Cheesecake. Delightfully fluffy, subtly sweet, and absolutely moreish, making and devouring this cheesecake will surely become one of your favorite culinary adventures! The cake’s light texture combined with its rich and creamy flavor makes it an ideal dessert for everything from holiday celebratory feasts to a cozy afternoon tea. You’ll love the tangy goodness of this soft pillowy dessert that just melts in your mouth. It’s really worth giving a shot!
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 8 slices
Yield: 1 Cheesecake
Now, further ado, let’s dive into the yummy world of Japanese cheesecake making!
Ingredients & Equipment You’ll Need
- 200g Cream Cheese
- 6 Eggs
- 60g Butter
- 100g Granulated Sugar
- 1/4 teaspoon Salt
- 50g Cake flour
- 20g Cornstarch
- 100ml Milk
- 1/4 teaspoon Cream of Tartar
- A pinch of Lemon zest.
The cream cheese is the star in this recipe, giving the cheesecake its creamy and unique, tangy flavor. The eggs help to add volume and lightness to the cake, while the sugar and milk add sweetness and a soft texture.
How To Make Japanese Cheesecake
- First, preheat your oven to 320 degrees and lightly grease your cake pan. Take a large mixing bowl and whisk the cream cheese and butter together until they’re well incorporated.
- Next, you’ll add your eggs one at a time into the mixture, ensuring each egg is fully incorporated before adding the next one. This step is important to prevent the batter from curdling.
- Slowly sift in your flour, cornstarch, and salt, mixing well after each addition. Once your dry ingredients are incorporated, add the milk, lemon zest, and cream of tartar, stirring until just combined.
- Pour this mixture into your prepared cake pan and bake in the preheated oven for about an hour, or until a toothpick inserted into the center comes out clean. Let your cheesecake cool in the oven with the door slightly ajar to prevent cracking.
Tips For The Best Results
- Avoid over-mixing your batter, as it can result in a denser cake.
- Ensure your ingredients are at room temperature before starting.
Storage Tips
- Japanese Cheesecake can be stored in the refrigerator for up to a week. Make sure to cover it properly to retain its freshness.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of cake flour?
A: You can, but it may affect the texture of the cake, making it slightly denser.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake for up to a month.
Nutritional Facts of Japanese Cheesecake
A slice of Japanese Cheesecake roughly contains: Calories: 265, Fat: 16g, Cholesterol: 147mg, Sodium: 205mg, Potassium: 70mg, Carbohydrates: 23g, Sugars: 20g, Protein: 6g.
In conclusion, Japanese Cheesecake is a fabulous dessert that’ll blow you away with its unique texture and rich flavor. So put on your chef���s hat, and let’s get baking this mouth-watering masterpiece!
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