Japanese Cheese Cake Recipe
This japanese cheese cake recipe is light and fluffy like the chiffon cake, but its inside is moist and rich like castella cake, full of the aroma of cheese. It tastes very refreshing, and not cloying at all.
The japanese cheese cake recipe is very simple, all materials included in are healthy, it’s very worthy to try.
EQUIPMENT:
A HIGH QUALITY mixer
A good nonstick pan
Yield: 8 servings
Japanese Cheese cake Ingredients:
To make this japanese cheese cake recipe you will need :
For the cheesecake batter base:
8 ounce cream cheese (or usually 1 block)
4 Tablespoon unsalted butter , melted (or ½ stick)
6 large egg yolk
⅓ cup granulated sugar
½ cup all-purpose flour , spooned and leveled
1½ Tablespoon cornstarch
¼ cup heavy cream (or whole milk)
1 Tablespoon lemon zest (about 1 lemon zested)
1 Tablespoon lemon juice (about ½ lemon)
1 teaspoon vanilla extract (optional)
teaspoon Kosher salt
For the meringue:
6 large egg white
2 teaspoon lemon juice
⅓ cup granulated sugar
Japanese cheese cake steps:
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