Japanese Cheesecake

Ide Resep: Japanese cotton cheesecake

Japanese cotton cheesecake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

Japanese cotton cheesecake Japanese cotton cheesecake recipe – a detailed video tutorial with tips and tricks to help you make Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have. 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.
Kamu dapat membuat sendiri Japanese cotton cheesecake dengan menggunakan 11 bahan dan 8 langkah. Berikut cara untuk kamu memasak Japanese cotton cheesecake.

Bahan-bahan untuk membuat Japanese cotton cheesecake

  1. Siapkan 3 btr putih telur.
  2. Kamu butuh 1/4 sdt cream or tar tar.
  3. Kamu butuh 70 gram gula pasir halus.
  4. Kamu butuh Bahan yolks/pasta kuning telur.
  5. Siapkan 3 btr kuning telur.
  6. Kamu butuh 25 gram butter.
  7. Siapkan 125 gram cream cheese.
  8. Siapkan 50 ml susu cair plain.
  9. Siapkan 30 gram tepung kunci/tepung cake.
  10. Kamu butuh 10 gram tepung maizena.
  11. Siapkan 1/8 sdt garam/sejumput.

My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. If I tell you it's a dessert fallen from the sky, you'll tell me Making this cheesecake from Japanese cotton is very simple, but it requires following certain steps. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven.

Instruksi pembuatan Japanese cotton cheesecake

  1. Lelehkan cream cheese,susu & butter dalam double boiler sampai halus,diamkan sampai adem.
  2. Masukkan kuning telur,aduk dengan whisk sampai menyatu tambahkan tepung kunci & maizena di atasnya (di ayak terlebih dahulu),aduk lagi sampai rata (jangan over aduknya) klu masih bergerindil di saring..
  3. Meringue/putih telur: kocok putih telur & cream of tar tar sampai berbuih lalu masukan gula pasir secara bertahap.Bisa pakai 1/4 sdt cuka masak sebagai pengganti CTT.
  4. Masukkan adonan putih telur ke adonan kuning telur secara bertahap 3x,aduk dengan spatula,dengan lembut..
  5. Aku pakai loyang bulat ukuran 18cm,lapisi dengan kertas roti,aku bulatin kertas rotinya..
  6. Panggang di suhu 160 derajat sekitar 1 jam tergantung oven masing2 dengan teknik au bain marie,(loyang bulat aku taruh di atas loyang yang lebih besar,di kasih air 1,5cm tujuannya supaya cheesecake ga mudah gosong + lembab).
  7. 7 klu sudah matang,biarkan cake di dalam oven,pintu oven di buka sedikit,tujuannya apa ? perubahan suhu yang drastis bisa bikin cheesecake ini sukses mengkerut,kira” 10menitan.
  8. Masukkan kulkas dulu biar ga terlalu rapuh saat di potong”.

Whether you or your holiday guests are big cheesecake fans. Japanese Cotton Cheesecakes are a bit different than normal cheesecakes as they are based on a meringue and are very light and fluffy. They don't require as much sugar as regular cheesecakes and. This crustless cheesecake is easy to make and won't Then this lighter Japanese version is for you. Airy meringue is folded into a not-so-sweet cheesecake.