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Japanese Cheesecake
Japanese Cheesecake

Before you jump to Japanese Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Making the decision to eat healthily has many benefits and is becoming a more popular way of living. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets require much work and will significantly change the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by carrying out some modest changes.

You can make similar modifications with the oils that you use for cooking. For instance, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. It also is a good source of vitamin E which is great for your skin, among other things. While you may already eat a great deal of fruits and vegetables, you might want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with deadly chemicals. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients as a result of storage or not being harvested at the right time.

As you can see, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to japanese cheesecake recipe. You can have japanese cheesecake using 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese Cheesecake:
  1. Take Egg Yolk mixture
  2. Get 250 g cream cheese, Philadelphia
  3. Take 150 ml full-cream milk
  4. Prepare 5 egg yolks, from 60 g egg
  5. You need 50 g castor sugar
  6. Provide 50 g cake flour
  7. Use 20 g corn flour
  8. Get 30 g unsalted butter
  9. You need 1 tsp lemon juice
  10. You need Lemon peel from half a lemon
  11. Get Meringue
  12. Prepare 5 egg whites
  13. Provide 60 g castor sugar
  14. Get 1 tsp lemon juice/ vinegar
Instructions to make Japanese Cheesecake:
  1. Preheat oven 150 C.
  2. Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
  3. Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
  4. This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
  5. Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
  6. Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
  7. Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
  8. Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
  9. After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
  10. Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.

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