JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
COTTON SOFT JAPANESE CHEESECAKE
Make and share this Cotton Soft Japanese Cheesecake recipe from Food.com.
Provided by Southern Polar Bear
Categories Cheesecake
Time 1h45m
Yield 1 8, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
- Melt cream cheese, butter and milk over a double boiler.
- Cool the mixture.
- Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy.
- Add the sugar into the egg white mixture and whisk until soft peaks form.
- Add the egg white mixture to the cheese mixture.
- Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
- Pour mixture into prepared pan.
- Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 8, Cholesterol 129, Sodium 173.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.4, Protein 5.3
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 CHEESECAKE
Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. This one, adapted from Joanne Chang of Boston's Flour Bakery, has bright lemon tanginess and crème fraîche richness as well. It's best made the day before you plan to serve it, and will keep for up to 4 days in the refrigerator. Serve it plain and minimalist, with a sprinkle of confectioners' sugar on top, or with fresh berries for added color and juiciness.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
- Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
- Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
- Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
- Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
- Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
- Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
- Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
- Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
- Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.
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
SPONGY JAPANESE CHEESECAKE
This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
Provided by lisamarie
Categories Japanese Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
- Place cream cheese in a bowl with milk; soak for 20 minutes.
- Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
- Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
- Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
- Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 27.8 g, Cholesterol 197.1 mg, Fat 17.8 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 174.2 mg, Sugar 16.5 g
FLUFFY JAPANESE CHEESECAKE
Make and share this Fluffy Japanese Cheesecake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
- Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
- Wrap the outside of the pan with aluminum foil.
- Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
- In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
- Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
- Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
- Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
- Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
- Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
- Allow the cake to rest for 10 minutes.
- Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
- Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.
Nutrition Facts : Calories 388, Fat 20.8, SaturatedFat 11, Cholesterol 234.6, Sodium 316.7, Carbohydrate 42, Fiber 0.1, Sugar 34.6, Protein 8.8
More about "spongy japanese cheesecake food"
JAPANESE COTTON SOFT (SOUFFLé) CHEESECAKE - GLEN
From legourmet.tv
COTTON CHEESECAKE / JAPANESE CHEESECAKE - NO-FAIL …
From runawayrice.com
FOOLPROOF JAPANESE SOUFFLE CHEESECAKE RECIPE: MAKE A …
From philandmama.com
JAPANESE CHEESECAKE - CHOPSTICK CHRONICLES
From chopstickchronicles.com
EASY JAPANESE CHEESECAKE RECIPE - SO FLUFFY AND JIGGLY …
From foxyfolksy.com
SMALL BATCH JAPANESE COTTON CHEESECAKE · I AM A FOOD …
From iamafoodblog.com
JAPANESE CHEESECAKE RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
JIGGLY JAPANESE CHEESECAKE RECIPE - EMMYMADE
From emmymade.com
10 BEST JAPANESE CHEESECAKE RECIPES - YUMMLY
From yummly.com
3 INGREDIENT JAPANESE CHEESECAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
SOFT AND SPONGY JAPANESE CHEESECAKE ⋆ CLEVER CHEF RECIPES
From cleverchef.cc
Category DessertCalories 301 per serving
A SHORT HISTORY OF JAPANESE CHEESECAKE | FOOD & DRINK | METROPOLIS
From metropolisjapan.com
JAPANESE CHEESECAKE - TRADITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
MRS. CULINARY: ONLY 3 STEP TO COTTON SOFT JAPANESE CHEESECAKE!
From mrsculinary.com
SUPER FLUFFY JAPANESE CHEESECAKE - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
JAPANESE SOUFFLE CHEESECAKE - CATHERINE ZHANG
From zhangcatherine.com
BEST JAPANESE CHEESECAKE RECIPE - SUCCESSFUL TIPS | CRAFT PASSION
From craftpassion.com
MINI JAPANESE SOUFFLE CHEESECAKE - CHEF JA COOKS
From chefjacooks.com
SOFT AND LIGHT JAPANESE CHEESECAKE – HEALTHY LIVING
From lovewholesome.blog
JAPANESE CHEESECAKE RECIPE (NIHON NO CHIZUKEKI)
From theanimeblog.com
COTTON SOFT JAPANESE CHEESECAKE - IRON CHEF SHELLIE
From ironchefshellie.com
JAPANESE SOUFFLE CHEESECAKE [SUPER FLUFFY & JIGGLY] - YOUTUBE
From youtube.com
SPONGY JAPANESE CHEESECAKE - JANE RECIPES
From janerecipes.com
JAPANESE COTTON CHEESECAKE RECIPE - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
JAPANESE CHEESECAKE - WHERE TO FIND IT & HOW TO MAKE IT - GLUTTO …
From gluttodigest.com
JAPANESE CHEESECAKE (SOUFFLé CHEESECAKE) | PICKLED PLUM
From pickledplum.com
JAPANESE CHEESECAKE | TRADITIONAL CHEESE DESSERT FROM JAPAN
From tasteatlas.com
[WITH EGG] SPONGY JAPANESE CHEESECAKE RECIPE
From trackfoodie.com
BEST JAPANESE CHEESECAKE RECIPE - JAPAN TRULY
From japantruly.com
MERINGUE IS THE SECRET TO LIGHTER-THAN-AIR JAPANESE CHEESECAKE
From seriouseats.com
BEST JAPANESE CHEESECAKE RECIPE - FLUFFY, JIGGLY AND DELICIOUS!
From savoryexperiments.com
JAPANESE CHEESECAKE - TASTE OF ASIAN FOOD
From tasteasianfood.com
JIGGLY CAKE: JAPANESE CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPONGY JAPANESE CHEESECAKE
From pinterest.com
SPONGY JAPANESE CHEESECAKE | "THIS SPONGY, LIGHT CHEESECAKE IS …
From pinterest.ca
FLUFFY JAPANESE CHEESECAKE - TASTETORONTO
From tastetoronto.com
JAPANESE CHEESECAKE スフレチーズケーキ • JUST ONE COOKBOOK
From justonecookbook.com
WHAT THE HECK IS JAPANESE CHEESECAKE?—DELISH.COM
From delish.com
JAPANESE CHEESECAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
JAPANESE COTTON-SOFT CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love