Japanese cheese cake. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. 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.
The cheesecake turn out not cooked at all. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. Ibu Bisa menyiapkan Japanese cheese cake dengan 7 resep dan 5 caranya. beginilah caranya membuatnya.
Ingredients of Japanese cheese cake
- Siapkanlah dari telur (pisah kuning dan putihnya).
- Kamu perlu dari jeruk nipis.
- Inilah dari gula halus.
- Siapkanlah dari mentega.
- Inilah dari terigu protein sedeng.
- Inilah dari Susu.
- Siapkanlah dari Keju parut.
A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, cornstarch and lemon juice.
Japanese cheese cake cara membuatnya
- Masak dengan api kecil susu dan keju beserta margarin sampai menyatu. Matikan api.tambahkan tepung terigu dan 3 kuning telur. Sisihkan..
- Mixer putih telur beserta perasan jeruk nipis.dan gula halus sampai warnanya kayak whipe cream.sisihkan..
- Bahan pertama yang tadi (campuran susu dll) masukin ke bahan ke 2 pelan pelan yaa...
- Panaskan oven.. cara manggangnya begini yaa.. jadi ada loyang datar di kasih air..trus baru loyang yang ada bahannya di atas. Panggang sekitar 20 menitan...
- Setelah itu. Matikan kompor. Diamkan kue di dalam oven sampai 30 menit.baru bisa di sajikan..
Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. 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 meringue will start to turn bright white and glossy. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. It's light, fluffy, moist and less sweet than any other cheesecakes.
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