Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air It has been a while since my previous cake recipe sharing, today I am glad to share with you a delicious light Tried your Japanese Cheese Cake recipe today and it was alright apart from a heavy bottom (bottom. This Japanese cheesecake recipe calls for the following main ingredients: Cream cheese. Before you start baking, make sure you have all the ingredients measured up and ready.

Japanese cheese cake endolita Here, the cake has just a hint of lemon. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Bunda bisa buat Japanese cheese cake endolita menggunakan 10 bahan dan 10 langkah. Begini cara memasaknya.

Bahan-bahan buat Japanese cheese cake endolita

  1. Siapkan Bahan A.
  2. Kamu butuh 150 gr susu cair.
  3. Kamu butuh 100 gr keju.
  4. Bunda butuh 50 gr butter/margarin.
  5. Siapkan 50 gr tepung pro sedang.
  6. Kamu butuh 4 kuning telur.
  7. Siapkan Bahan B.
  8. Siapkan 4 putih telur.
  9. Siapkan 1 sdm air lemon.
  10. Bunda butuh 70 gr gula pasir.

Whether you or your holiday guests are big cheesecake fans or not, I promise this dreamy dessert will be a sweet surprise. Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft. Japanese bakers have refashioned one of my most beloved Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and whip the Pour the cheesecake batter into the prepared cake pan. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!

Cara buat Japanese cheese cake endolita

  1. Pertama timbang dan siapkan bahan2nya dulu.
  2. Masak susu dan keju sampai tercampur rata. Setelah itu matikan kompor dan masukkan butter. Aduk sampai butter meleleh dan tercampur rata.
  3. Selagi hangat masukkan tepung terigu yg diayak dulu, supaya tidak bergerindil. Aduk pelan2 sampai semua tercampur rata.
  4. Masukkan kuning telur satu persatu aduk asal tercampur rata. Setelah itu sisihkan dulu.
  5. Kocok putih telur sampai berbusa lalu masukkan air lemon.
  6. Masukkan gula bertahap dan kocok terus sampai adonan jadi putih soft peak (tidak kaku) atau sampai adonan berjambul terbalik jika mixer diangkat.
  7. Setelah bahan A dan bahan B siap kemudian campurkan secara bertahap. Aduk pelan2 saja sampai semua tercampur rata. Aduk balik menggunakan spatula.
  8. Setelah itu masukkan adonan ke dlm loyang. Lebih bagus pake loyang berdiameter 16cm tinggi 6/7cm, bisa lebih tinggi cakenya. Saya pke yg diameter 24cm karna gak punya yg diameter 16cm. Hentak2an adonan. Setelah itu oven dgn metode au bain marie. Loyang yg berisi air panas kemudian baru diisi loyang yg berisi adonan. Pertama oven dgn suhu 120 selama 20 menit. Kemudian naikkan suhu jadi 150 selama 15 menit. Setelah itu turunkan lagi suhu jadi 110 selama 60 menit. Sesuaikan oven masing2.
  9. Taraaaa ini dia hasilnya. Japanese cheese cake ini teksturnya sangat2 lembut. Utk pemula ini cukup berhasil sih menurut saya.
  10. Makan 1 iris saja gak cukup. Bikin nagih minta nambah lagi dan lagi.

It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Japanese cheesecake is nothing like any cheesecake you've had before.

Seriously, mad love for New York and all, but the Japanese cheesecakes are legit. It's pillowy soft, and not as sweet as your average Japanese cheesecake is all the rage right now. Instead of waiting in line for hours to buy. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other It is quite different from conventional baked cheesecake.

Mudah sekali kan membuat Japanese cheese cake endolita ini? Selamat mencoba.