JAPANESE CHEESECAKE SIMPLIFIED

Hi Bold Bakers!

Whatever you know and love about cheesecake is about to change after you try my Japanese Cheesecake recipe! Think cheesecake but with the volume on high. Think “not just impressive,” but pro level. Think rich, creamy taste and light fluffy texture, but to the absolute max.

WHAT IS JAPANESE CHEESECAKE?
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 and custard-like wobbliness.

Ingredients

• 1 cup (8oz/225g) cream cheese
• 4 tablespoons butter
• 7 tablespoons milk
• 6 large eggs , separated
• 1 ½ tablespoons lemon juice
• 2 teaspoons vanilla extract
• ¾ cup (6oz/170g) granulated sugar, divided
• ¾ cup (3 3/4oz/105g) cake flour
• 2 ½ tablespoons corn starch
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar

Instructions

1. Grease and line an 8-inch springform tin. A 9-inch round cake pan will also work. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.
2. Melt together the cream cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
3. .............................

for full recipes please see : www.biggerbolderbaking.com

Share this post