Japanese Cheese Cake yang enak


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. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.

The cheesecake turn out not cooked at all. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. Punya rencana masak Japanese Cheese Cake, cuma pake 12 bahan dan 8 langkah mudah. Langsung saja kita coba masak makanan ini.

Untuk memasak Japanese Cheese Cake beberapa bahan yang harus disiapkan:

  1. Bahan A.
  2. 150 Ml Susu Cair.
  3. 140 Gram Keju Cheddar Parut.
  4. 55 Gram Mentega.
  5. Bahan B.
  6. 3 Butir Kuning Telur.
  7. 15 gram Tepung Maizena.
  8. 35 Gram Tepung Terigu.
  9. Bahan C.
  10. 3 Butir Putih Telur.
  11. 1 Sdt Air Lemon.
  12. 90 Gram Gula Pasir.

A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Beat cream cheese with milk to soften.

Proses pembuatan Japanese Cheese Cake

  1. Tim bahan A hingga larut, lalu saring..
  2. Aduk bahan B, lalu masukan ke Bahan A yang masih hangat. Aduk hingga rata..
  3. Mixer Bahan Bahan C hingga mengembang..
  4. Campur secara bertahap adonan Bahan A & B tadi ke adonan Bahan C. Campur adonan menggunakan teknik aduk balik..
  5. Siapkan loyang bulat dengan diameter 20 cm yang telah dialasi baking paper. Tuang adonan kedalam loyang..
  6. Panggang adonan dengan teknik au bain marie selama 90 menit dengan suhu 150°C..
  7. Setelah matang, lepas cake dari loyang, dinginkan di cooling rack..
  8. Japanese Cheese Cake siap dihidangkan..

Add half of the sugar, egg yolks, cornstarch and lemon juice. The meringue will start to turn bright white and glossy. Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.


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