JAPANESE CHEESECAKE
A light and fluffy cheesecake made with whipped eggs and very little cream cheese.
Provided by scuba diving cat
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
- Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
- In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
- In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
- Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
- Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.8 g, Cholesterol 63.5 mg, Fat 5 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 2.8 g, Sodium 50.7 mg, Sugar 6.7 g
JAPANESE CHEESECAKE
Make and share this Japanese Cheesecake recipe from Food.com.
Provided by Mava9454
Categories Cheesecake
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 9-inch cake tin with cooking oil spray.
- Beat cream cheese with milk to soften.
- Add half of the sugar, egg yolks, cornstarch and lemon juice.
- Beat until smooth.
- Beat egg whites in a separate bowl until foamy.
- Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
- Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
- Pour into cake pan and smooth the surface.
- Place cake pan into a larger roasting pan and place in lower rack of oven.
- Pour enough water into the roasting pan to come half way up the side of the cake pan.
- Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
- You can eat like this, or you can put jam on top of it.
- Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
- Then spread the glaze on top of the cake.
- If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
Nutrition Facts : Calories 260.4, Fat 14.1, SaturatedFat 7.4, Cholesterol 130.5, Sodium 152.2, Carbohydrate 28.6, Fiber 0.1, Sugar 21.7, Protein 5.5
FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY
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.
Provided by Alvin Zhou
Categories Desserts
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 320°F (160°C).
- 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!
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams
JAPANESE STYLE CHEESECAKE
Make and share this Japanese Style Cheesecake recipe from Food.com.
Provided by Yujai
Categories Cheesecake
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- cut cream cheese into chunks, place in a bowl and pour in milk. Set aside for 30 minutes.
- Place the cream cheese over hot water, stir cream cheese and milk to combine, then add in butter. Set aside to let cool.
- Sift flour and corn starch, add into the cheese mixture.
- Add egg yolks and lemon juice.
- Beat egg whites until foamy, add cream of tar tar. Add in sugar in 3 additions until soft peak.
- Fold 1/3 egg white into the cheese mixture and then the rest. Do not overmix.
- Get a large pan, pour in hot water and place a 8 inch cake pan on it. Bake 300F for an hour.
Nutrition Facts : Calories 1869.4, Fat 125.9, SaturatedFat 74.7, Cholesterol 1085, Sodium 1151.8, Carbohydrate 141.6, Fiber 0.7, Sugar 87.8, Protein 46.7
MICHIGAN CHERRY JAPANESE-STYLE CHEESECAKE
Michigan is known for its amazing cherries, especially the tart ones, so we have plenty of opportunities to use them. They became my muse for this Japanese-style cheesecake recipe. -Laura Kurella, Wellston, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside., In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely., Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended., In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed, springs back when lightly touched and center appears set, 55-65 minutes longer., Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely., Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners' sugar and cherry topping. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 132mg cholesterol, Sodium 157mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
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