Japanese Fluffy Cheese Cake No Cream Cheese. Learn to master this Japanese classic dish in your own home! The cream cheese and heavy cream are mixed with gelatin or lemon juice, then poured over the biscuit crust, and cooled to set inside Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!
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.
On a stove top, melt cream cheese, butter and full milk on low heat.
Kamu dapat memasak Japanese Fluffy Cheese Cake No Cream Cheese menggunakan 12 bahan dan 8 langkah. Berikut cara membuat nya.
Bahan-bahan Japanese Fluffy Cheese Cake No Cream Cheese
- Siapkan Bahan A :.
- Kamu membutuhkan 1 kotak Kraft Quickmelt / keju spread prochiz.
- Siapkan 95 ml susu uht plain (me: 1/2 kaleng bearbrand).
- Siapkan 25 gr butter (me: blue band margarin butter cake n cookie).
- Siapkan Bahan B.
- Siapkan 3 putih telur.
- Siapkan 1/4 sdt cuka masak.
- Siapkan 90 gr gula halus.
- Siapkan Bahan C.
- Siapkan 3 kuning telur.
- Kamu membutuhkan 30 gr tepung terigu (kunci).
- Siapkan 10 gr tepung maizena.
Use a whisk to mix well until the cream cheese melts completely without lumps. Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. The not-so-secret secret to my fluffy cheesecake is plain ol' meringue. Instead of mixing whole eggs into cream cheese, sugar and.
Japanese Fluffy Cheese Cake No Cream Cheese Tata cara
- Lelehkan bahan A dengan metode double boiler. Aduk cepat sampai leleh dan tercampur semua, sisihkan dan dinginkan..
- Siapkan wadah untuk mengocok bahan B. Kocok putih telur dan cuka sampai soft peak, masukkan gula sedikit demi sedikit. Kocok dengan mixer kecepatan tinggi. Sisihkan (harus sampai soft peak ya moms biar berhasil. Itu kuncinya) soft peak : dibalik tidak tumpah, dan jika diangkat mixernya, terbentuk jambul petruk..
- Bahan c : aduk kuning telur pakai whisk sampai rata, masukkan sedikit demi sedikit campuran tepung terigu dan maizena. Aduk pelan sampai homogen (rata semua) dan tidak bergerindil..
- Masukkan bahan C ke bahan A, aduk pakai spatula sampai tercampur rata dan homogen. Kemudian masukkan bahan B (putelur) dibagi 5 kali tahap. Aduk balik menggunakan spatula. Aduknya hati-hati ya.
- Panaskan oven di suhu 160 derajat celcius. Siapkan loyang bulat olesi dengan mentega dan tepung.
- Tuang adonan ke loyang, panggang dengan cara Au Bain Marie (loyang kecil di atas loyang besar), dengan diberikan air kurleb 1-1,5cm. Panggang 50 menit atau sesuaikan dengan oven masing-masing. Jangan dibuka-buka saat panggang ya moms. Cukup diintip lewat kaca aja hihi.
- Dicek tusuk jika tidak lengket berarti sudah matang. Jangan langsung dikeluarkan dr oven, biarkan di dalam kurleb 10-15 menit agar tidak kempes ya moms. Setelah itu keluarkan dan dinginkan, baru keluarkan dari loyang..
- Seriussss enaaak bangettt..... Ngeju pooolll....teksturnya tuing-tuing hihi.
Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. The cake is then baked in bain marie or a hot water. Cream Cheese - I used Philadelphia throughout all my Japanese cheesecakes, hence Batter - the cream cheese batter after adding flours and before folding into meringue The cake should be soft and fluffy and jiggly when it is still warm. Light and fluffy, this recipe for Japanese Cheesecake is lightly flavored with lemon for citrus twist perfect for summertime. The Best Japanese Desserts Recipes on Yummly