Legendary Japanese Cheese Cake Recipe

Legendary Japanese Cheese Cake Recipe
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The Best fool proof Easy Legendary Japanese Cheese Cake Recipe. This legendary Japanese souffle cheesecake recipe from Japan is super Yummy, soft, jiggly, smooth, airy, and fluffy. and is also referred to as cotton cheesecake. This addictive dessert is a hybrid of a traditional cheese cake and chiffon cake. Everyone will love this delicious legendary Japanese cake recipe and it will have everyone asking for seconds.

Ingredients For Japanese Jiggly Cotton Souffle Cheesecake:

  • 250 grams of Cream Cheese (9oz)
  • 60 grams of Unsalted Butter ( Room Temperature) (4 tablespoons)
  • 100 grams of Milk (1/2 cup)
  • 300 grams – Eggs ( 6 Large Eggs Separate the egg yolks and the whites)
  • 4 grams of lemon extract (1 teaspoon)
  • 2 grams of salt (1/2 teaspoon)
  • 80 grams of All Purpose Wheat Flour ( 5/8 cup) or 5 full tablespoons)
  • 30 grams of Corn Starch (2 tablespoons)
  • 150 grams of granulated sugar (3/4 cup)
  • 1 gram cream of tartar (1/4 teaspoon)

How To Make Japanese Jiggy Cotton Souffle Cheesecake?

  1. Preheat you’re oven to 160°C ( 320°F ) with a large baking pan filled halfway with water or boil water in a pot just before the baking and add it to the larger baking pan.
  2. Shift the all-purpose flour, salt, and cornstarch and set aside
  3. Separate egg yolks and whites keep at room temperature
  4. Grease 8 inches by 3-inch high cake pan with pan release or line bottom and sides with parchment paper.
  5. In a medium-size saucepan add the cream cheese, butter, and milk.
  6. Heat on low until just until melted and well combined stirring occasionally with a spatula or whisk. You can also use a double boiler for this process. Add water to a pot and bring to a boil then add bowl with cream cheese ingredients onto the pot and melt stirring frequently.
  7. Remove from heat.
  8. Another option is to melt all three ingredients in a microwave with 20-second intervals stirring between.
  9. If using a stand mixer transfer the mixture into a mixing bowl, if using a handheld mixer you can use the same bowl or saucepan.
  10. Add the sifted flour to the cream cheese mixture and mix till well combined ( stand mixer use the paddle attachment)
  11. Add in the 6 egg yolks, 50 grams of sugar, 1 teaspoon of lemon extract and continue to mix until batter is creamy and smooth and well combined.
  12. Set aside
  13. In a separate clean and dry mixing bowl add the egg whites and mix on medium speed using the whisk attached or beat using a hand mixer
  14. Once egg whites start to froth add the cream of tartar and continue mixing, add in the 100 grams of sugar slowly and continue to mix until meringue is fluffy, glossy, and is a medium peak consistency.
  15. Add dollops of meringue and add to cake mixture, cut and fold in gently using a spatula scraping the sides of the bowl until batter is creamy and well combined.
  16. Pour batter into 8 inches greased cake pan and bang onto counter twice to break down air bubbles.
  17. Bake for 20 minutes then drop temperate to 140°C ( 285°F) and continue to bake for 40-50 minutes
  18. Turn off oven and keep the cake inside with the door slightly open for 15-20 minutes
  19. Remove from oven and let cool in the cake a for 10 minutes
  20. Slowly invert onto a plate then invert onto another plate and cool for an additional 20 minutes before serving.

 

Legendary Japanese Cheese Cake Recipe

Gimme Yummy
The Best Easy Legendary Japanese Cheese Cake Recipe. This legendary cheesecake recipe from Japan is super Yummy soft, smooth, airy and fluffy. A high bird a traditional cheese cake and chiffon cake this delicious legendary Japanese cake recipe will have everyone asking for seconds.

5 from 44 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Asian, Japanese
Servings 6 people
Calories 250 kcal

Ingredients
  

  • 250 grams of Cream Cheese 9oz
  • 60 grams of Unsalted Butter Room Temperature (4 tablespoons)
  • 100 grams of Milk 1/2 cup milk
  • 300 grams Eggs 6 Large Eggs Separate the egg yolks and the whites
  • 4 grams of lemon extract 1 teaspoon
  • 2 grams of salt 1/2 teaspoon
  • 80 grams of All Purpose Wheat Flour 5/8 cup or 5 full tablespoons)
  • 30 grams of Corn Starch 2 tablespoons
  • 150 grams of granulated Sugar 3/4 cup
  • 1 gram cream of tartar 1/4 teaspoon

Instructions
 

  • Preheat you’re oven to 160°C ( 320°F ) with a large baking pan filled halfway with water or boil water in a pot just before the baking and add it to the larger baking pan.
  • Shift the all-purpose flour, salt, and cornstarch and set aside
  • Separate egg yolks and whites keep at room temperature
  • Grease 8 inches by 3-inch high cake pan with pan release
  • In a medium-size saucepan add the cream cheese, butter, and milk.
  • Heat on low until just until melted and well combined stirring occasionally with a spatula or whisk. You can also use a double boiler for this process. Add water to a pot and bring to a boil then add bowl with cream cheese ingredients onto the pot and melt stirring frequently.
  • Remove from heat.
  • Another option is to melt all three ingredients in a microwave with 20-second intervals stirring between.
  • If using a stand mixer transfer the mixture into a mixing bowl, if using a handheld mixer you can use the same bowl or saucepan.
  • Add the sifted flour to the cream cheese mixture and mix till well combined ( stand mixer use the paddle attachment)
  • Add in the 6 egg yolks, 50 grams of sugar, 1 teaspoon of lemon extract and continue to mix until batter is creamy and smooth and well combined.
  • Set aside
  • In a separate clean and dry mixing bowl add the egg whites and mix on medium speed using the whisk attached or beat using a hand mixer
  • Once egg whites start to froth add the cream of tartar and continue mixing, add in the 100 grams of sugar slowly and continue to mix until meringue is fluffy, glossy, and is a medium peak consistency.
  • Add dollops of meringue and add to cake mixture, cut and fold in gently using a spatula scraping the sides of the bowl until batter is creamy and well combined.
  • Pour batter into 8 inches greased cake pan and bang onto counter twice to break down air bubbles.
  • Bake for 20 minutes then drop temperate to 140°C ( 285°F) and continue to bake for 40-50 minutes
  • Turn off oven and keep the cake inside with the door slightly open for 15-20 minutes
  • Remove from oven and let cool in the cake a for 10 minutes
  • Slowly invert onto a plate then invert onto another plate and cool for an additional 20 minutes before serving.
Keyword asian cheese cake recipe, cheesecake, cotton cheese cake recipe, easy japanese cheese cake recipe, fluffy cheesecake, Japanese cheese cake, jiggly cotton cheese cake recipe, legendary japanese cheese cake recipe, souflle cheesecake


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