Japanese Cheesecake
Japanese cheesecake is a popular dessert in Japan, and it's finally time to share the recipe with you all. The Japanese call this cake "New York Cheesecake" because of its light and fluffy texture, which is similar to New York style cheesecakes. This cake will be your new favorite! So what are we waiting for? Get baking!
Equipment
- Oven
- Mixer
- Double Boiler
Ingredients
- 100 g HICAPS Buttercream Ref Margarine
- 100 g Royal Victoria Cream Cheese
- 130 ml Mlekovita UHT Milk
- 8 pcs Egg Yolk
- 60 g All Purpose Flour
- 60 g Cornstarch
- 13 pcs Egg White
- 130 g white sugar
- 1 tsp cream of tartar
Instructions
- In a small pan, combine Hicaps Buttercream, Royal Victoria Cream Cheese and Mlekovita UHT Milk.100 g HICAPS Buttercream Ref Margarine, 130 ml Mlekovita UHT Milk, 100 g Royal Victoria Cream Cheese
- Cook over low heat until completely melted. Set aside.
- In a different bowl, combine egg yolks, sifted all purpose flour8 pcs Egg Yolk, 60 g All Purpose Flour
- and cornstarch. Mix evenly until no more lumps.60 g Cornstarch
- Meanwhile, whip egg whites, sugar and cream of tartar until stiff peaks.13 pcs Egg White, 1 tsp cream of tartar, 130 g white sugar
- Back with the egg yolk-flour mixture, combine together with cream cheese mixture.
- Then slowly fold in with your meringue mixture, while carefully mixing
- without deflating the air.
- Transfer your mixture into your greased pan lined with parchment paper.
- Bake with a water bath at 160'c for 25 mins.
- Then continue baking it at 140'c for another 55 mins until done.
- Cool down before removing from the pan.
- Dust with powdered sugar and top with fresh fruits (optional.)
Tried this recipe?Let us know how it was!