Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Japanese cheesecake is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Japanese cheesecake is something which I have loved my whole life. They’re nice and they look fantastic.

Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake. Make this and I will guarantee that you will never go back to regular cheesecake again!

To get started with this recipe, we have to first prepare a few components. You can have japanese cheesecake using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese cheesecake:

1. Make ready 120 g Cream cheese
2. Get 100 g Sugar
3. Take 25 g Butter without salt
4. Get 2 Eggs
5. Make ready 125 g Greek yogurt
6. Prepare 1/2 Lemon
7. Prepare 40 g Flour

Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. Японский ХЛОПКОВЫЙ чизкейк ☆ Japanese COTTON cheesecake. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice. Fluffy Jiggly Cotton Cheesecake/Japanese CheesecakeI am a Food Blog.

Instructions to make Japanese cheesecake:

1. PREPARATION - 1) Grate the lemon and squeeze lemon juice. - 2) Separate eggs into yolk and white. - 3) Melt butter. - 4) Preheat the oven at 180 degrees.
2. Soften cream cheese and add a half (50g) of sugar.
3. Add and beat one by one as follows; butter > yolk > yogurt > lemon peel > lemon juice > flour.
4. Make meringue by beating egg white and a remaining sugar in the other bowl until firm peaks form.
5. Mix a half of meringue completely. Then, mix the remaining meringue gently.
6. Pour it in the mold and drop it from a height of about 10 cm to help remove air.
7. Bake it for 35 minutes. After that, chill in the refrigerator for 3 hours more.

Japanese cheesecake is the perfect combination of sponge cake. It's pillowy soft cottony, with a light as air texture of soufflé, not too sweet, and is perfectly fluffy and jiggly! This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.

So that’s going to wrap it up for this exceptional food japanese cheesecake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!