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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.

Choosing to eat healthily has incredible benefits and is becoming a more popular way of life. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets call for a lot of work and will significantly alter the way they live and eat. In reality, however, merely making some minor changes can positively impact daily eating habits.

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Evidently, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got benefit 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 cook that.

The ingredients needed to cook Japanese Cheesecake:

1. Get Egg Yolk mixture
2. Get 250 g cream cheese, Philadelphia
3. Provide 150 ml full-cream milk
4. Get 5 egg yolks, from 60 g egg
5. You need 50 g castor sugar
6. Use 50 g cake flour
7. Take 20 g corn flour
8. Get 30 g unsalted butter
9. Take 1 tsp lemon juice
10. Use Lemon peel from half a lemon
11. Get Meringue
12. Take 5 egg whites
13. Use 60 g castor sugar
14. Prepare 1 tsp lemon juice/ vinegar

Steps 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.

Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. Chocolate Cotton Cheesecake / Chocolate Japanese CheesecakeRun Away Rice.

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