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Japanese cheesecake is a delectable and delicate treat that is famous for its delightful combination of creamy texture and light, fluffy consistency. Unlike traditional cheesecakes, this Japanese variation is known for its soft and airy texture, resembling a cross between a sponge cake and a creamy cheese dessert. If you have ever wondered how to create this mouthwatering delight from your very own kitchen, you have come to the right place. In this guide, we will provide you with the step-by-step instructions and essential tips to help you make a delicious and soft Japanese cheesecake that will tantalize your taste buds and impress family and friends. So get ready to embark on a culinary adventure and bring a taste of Japan into your home by learning the secrets to mastering the art of making this heavenly dessert.
Japanese cotton cheese cake, whose English name is Japanese cotton cheese cake, is a type of cake with a fatty, fragrant and soft taste, so it is very popular with many people. Therefore, today Tnhelearning.edu.vn will guide you how to make simple Japanese cheese sponge cake!
Prepare
30 Minutes Processing
90 Minutes For
3-4 people
Ingredients for making Japanese cheese sponge cake
- 60g flour number 8
- 160g cream cheese
- 40g unsalted butter
- 4 chicken eggs
- 40ml fresh milk without sugar
- 1/4 tbsp lemon juice
- ½ tbsp vanilla essence
- 120g sugar
- ½ tbsp salt
- Tools: Beater, whisk, bowl, grill, baking tray, strainer, parchment paper, foil, spatula
Good tip
– To choose good eggs, you should choose shell eggs with a thin layer of white chalk on the outside, when you touch it, it feels heavy, but if the eggshell is smooth or has cracks, it may be that the egg is already broken. If left in the loaf for a long time, it will usually not be delicious.
– You can also hold the egg to your ear and shake it gently, the egg has a sound that is an old egg that has been left for a long time, but when shaking the egg, it may be damaged or the chicken is incubating. ..
Ingredients for making Japanese cheese sponge cake
How to make Japanese cheese sponge cake
Step 1Beat egg yolk mixture
Beat egg yolk mixture
Next, you put 160gr cream cheese, 40gr unsalted butter in a bowl, then place the bowl over a pot of pre-heated hot water and use a whisk to stir until the mixture becomes smooth and silky.
Then, you put 40ml of unsweetened fresh milk, 4 egg yolks, 1/2 tablespoon of vanilla essence into the top bowl and continuously stir until the eggs are completely dissolved.
Finally, you divide the flour into 2 equal parts, use a sieve to filter the flour into each part and then add in the egg yolk mixture and mix well until the mixture comes together.
Step 2Whip the egg whites
Whip the egg whites
You put 4 egg whites, ¼ tbsp of lemon juice in a bowl and then use an electric mixer on low speed until the eggs are foamy.
Next, divide 120g of sugar into 3 equal parts, then add each part of sugar to the top bowl of eggs and continue to beat with a mixer at low speed for another 30 seconds.
But you turn on the machine at high speed when you add the last part of sugar to beat the eggs until the eggs are fluffy, creamy and smooth.
Step 3Mix cake mix
Mix cake mix
You divide the egg white mixture completed in step 2 into 3 equal parts, then you add each part to the yolk mixture in step 1 and then gently mix with a spatula.
Then, you mix the mixture from bottom to top. You should bring the spatula to the bottom of the bowl and then push the ingredients up and toss the side. You do this until the mixture is smooth and silky.
Step 4Bake
Bake
Before baking, you should preheat the oven to 170 degrees Celsius for 15 minutes.
You should use a removable baking pan, line a layer of parchment paper on the inside of the mold and cover an additional layer of foil on the outside of the mold. Next, you pour the cake flour mixture just mixed in step 3 into the mold and then lightly tap the mold on the table a few times to spread the dough evenly.
Then, you put the cake mold in the baking tray and pour hot water about 1/3 of the tray and then bake the cake for 60 minutes at a temperature of 130 degrees Celsius.
After 60 minutes, you open the oven door for 10 seconds, then you bake for another 40 minutes at 150 degrees Celsius.
After 40 minutes, you also open the oven door for another 10 seconds and bake for another 10 minutes at a temperature of 160 degrees Celsius to complete.
Finished product
Finished cheese cake
Cheese cake just taken out of the oven has a sweet aroma, the cake has an eye-catching golden color. When eaten, the cake is spongy and soft, sweet, sweet, fragrant, very delicious. This cake you can serve with a cup of hot tea will be even more attractive!
Hopefully through the above article you can pocket for yourself how to make delicious and delicious Japanese cheese cake for your family!
Buy fresh milk without sugar at Tnhelearning.edu.vn
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In conclusion, making a delicious and soft Japanese cheese cake requires specific techniques and attention to detail. By following the steps outlined in this guide and incorporating key ingredients such as cream cheese, eggs, and cake flour, one can achieve the desired light and fluffy texture. It is crucial to whip the egg whites until stiff peaks form and gently fold them into the batter to ensure a smooth and airy consistency. Additionally, using a water bath during the baking process will help prevent cracking and result in an evenly baked cake. Lastly, incorporating unique Japanese flavors such as matcha or yuzu can add an extra touch of authenticity and enhance the overall taste. With practice and patience, anyone can master the art of making a delectable Japanese cheese cake that will impress friends and family. So why not embark on this culinary adventure and indulge in the delightful flavors of this iconic dessert?
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