JAPANESE CHEESECAKE
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.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
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Masood Baba
[email protected]I love the presentation of this cheesecake. It's so elegant and beautiful.
Nalujja Amina
[email protected]This cheesecake is very delicate, so it's important to handle it carefully.
Ms Masud
[email protected]I had a little trouble finding some of the ingredients for this recipe, but it was worth the effort.
Nawaab zada
[email protected]This cheesecake is a bit expensive to make, but it's worth it for a special occasion.
Shahriyer Sabbir
[email protected]I'm not a big fan of matcha, but I still really enjoyed this cheesecake. The flavor is very subtle.
Khaya Balthafa
[email protected]I made this cheesecake for my family, and they all loved it. Even my picky kids ate it all up.
Ma tsaw Kasha
[email protected]This cheesecake is a bit more time-consuming to make than some other recipes, but it's worth it. The flavor and texture are amazing.
Elfrida Ogbonachara
[email protected]I've never had Japanese cheesecake before, but this recipe is a great introduction. It's so unique and delicious.
Shakeel Malik
[email protected]This cheesecake is perfect for a special occasion. It's so elegant and delicious.
Iona
[email protected]I'm not usually a fan of cheesecake, but this recipe is amazing. It's so light and fluffy.
Mr Fear m
[email protected]This cheesecake is a showstopper! It's so beautiful and delicious.
Daniel Dani
[email protected]I love the hint of matcha in this cheesecake. It adds a really unique flavor.
Nella Yrral
[email protected]This cheesecake is so delicious! The perfect balance of sweet and tangy.
Beverly Slavik
[email protected]I love the texture of this cheesecake. It's so light and fluffy, and it just melts in your mouth.
Kata Julius
[email protected]This was my first time making Japanese cheesecake, and I was really impressed with how easy it was. The recipe is very clear and easy to follow.
maudhoon
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's a great recipe for special occasions.
Jahangeer Khan
[email protected]I love the unique flavor of this cheesecake. The matcha and cream cheese go together perfectly.
MdEman Ali
[email protected]This cheesecake was a hit at my dinner party! Everyone raved about how delicious it was. I'm definitely going to make it again.
Hmmhywgwhhw
[email protected]I've never been a fan of cheesecake, but this recipe changed my mind. The Japanese cheesecake is so light and airy, and the flavor is amazing. I love the hint of matcha.
Ramesh Rk
[email protected]This Japanese cheesecake is the ultimate indulgence! The texture is so light and fluffy, and the flavor is perfectly sweet and tangy. I followed the recipe exactly, and it turned out perfectly. My family and friends loved it!