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Japanese Cheesecake
Japanese Cheesecake

Before you jump to Japanese Cheesecake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

You already know that, to achieve true health, your diet needs to be balanced and nutritious and you need to get a good amount of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle requires. At the conclusion of the day, most of us want to go home, not to the gym. We want a tasty, greasy burger, not an equally delightful salad (unless we’re vegetarians). You will be pleased to discover that becoming healthy doesn’t have to be hard. With practice you can get all of the nutrients and the physical exercise that you need. Here are some simple ways to get healthy.

Select water over other drinks. Soda and coffee, when used in small amounts, aren’t that bad. Getting all of your hydration from them is a awful idea. Drinking water instead of other kinds of drinks is a good way to help your body in its health and hydration. This also helps you reduce your caloric intake by hundreds of points without requiring you to buy and eat disgusting diet foods. Water is usually one of the keys to really slimming down and getting healthy.

There are lots of things you can go after to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done every single day, can do plenty to make it easier to get healthy and lose pounds. Make sensible choices every day is a great start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your health levels. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to japanese cheesecake recipe. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Japanese Cheesecake:
  1. Use Egg Yolk mixture
  2. Prepare 250 g cream cheese, Philadelphia
  3. Provide 150 ml full-cream milk
  4. Provide 5 egg yolks, from 60 g egg
  5. You need 50 g castor sugar
  6. Use 50 g cake flour
  7. Prepare 20 g corn flour
  8. Provide 30 g unsalted butter
  9. Take 1 tsp lemon juice
  10. Use Lemon peel from half a lemon
  11. Provide Meringue
  12. Provide 5 egg whites
  13. Get 60 g castor sugar
  14. Take 1 tsp lemon juice/ vinegar
Instructions to make Japanese Cheesecake:
  1. Preheat oven 150 C.
  2. Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
  3. Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
  4. This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
  5. Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
  6. Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
  7. Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
  8. Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
  9. After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
  10. Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.

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