Japanese Cheese Cake And What Is Japanese Cheesecake Called

What Is Japanese Cheesecake Called?

Japanese cheesecake, also sometimes known as “souffle cheesecake,” is a type of dessert confection that is made primarily with meringue and cream cheese.

What's The Difference Between Japanese Cheesecake And Regular Cheesecake?

The main differences between this cheesecake and a standard european/ny baked cheesecake is that the japanese version is crustless, it uses less cream cheese, and that it has a whole lotta whipped egg whites for lightness. it is super, super fluffy!

What Is Japanese Cheesecake Made Of?

The cake is made with cream cheese, butter, sugar, and eggs. similar to chiffon cake or soufflé, this japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately. it is traditionally made in a bain-marie.

What Is The Difference Between American And Japanese Cheesecake?

, japanese cheesecake shares some properties with german cheesecake, which also uses whipped egg whites in the batter. it's much fluffier though, and tastes more like american cheesecake since it uses our favorite cream cheese.

Ingredients

250 gr cream cheese
120 gr liquid whip cream
60 gr Unsalted Butter
6 bt Egg Yolk
50 gr Flour
50 gr cornstarch

Meringue

6 bt egg white
140 gr sugar
1/4 tsp Salt
1 tbsp lemon juice / can be skipped

How to make

1. Heat with cream cheese, milk, & butter in a double boiler (put on a saucepan filled with boiling water) Stir well with a whisk until smooth.
2. Enter the egg yolks one by one while stirring using a whisk until blended.
3. Pour the flour and cornstarch that has been sifted into the mixture above and stir gently with a whisk until well blended. set aside
4. Low speed egg white mixer, when it starts to foam, immediately add salt and lemon juice, mix briefly and then increase to medium speed, sprinkle sugar little by little until it runs out while mixing. Kmdn increase to high speed. The mixer is enough to just soft peak.
5. Pour 1/3 of the meringue mixture into the kutel mixture, mix with a spatula. Do it to the end
6. Pour into the tin. 20 cm which has been lined with baking paper. It's good that the edges of the baking sheet around are also given, but I'm too lazy to hurry up
The pan doesn't need to be greased with anything. Knock the pan several times. Smooth the surface with a spatula.
7. Oven on the lower rack with au ban marie fire up and down at 160 C for 30 minutes. Then continue the oven at 150 C until cooked (for a total of 90 minutes)