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Japanese cheesecake recipes

Discover Pinterest’s 10 best ideas and inspiration for Japanese cheesecake recipes. Get inspired and try out new things.
Japanese Cotton Cheesecake

6 · 35 minutes · Fluffy and jiggly Japanese cotton cheesecake makes a perfect show-stopping cake that is so incredibly good. This Japanese souffle cheesecake will instantly melt in your mouth and keep you coming back for more.

11 ingredients

Refrigerated
  • 3 Egg whites, large
  • 3 Egg yolks, large
Condiments
  • 1/2 tsp Lemon juice
Baking & Spices
  • 1/4 cup Cake flour
  • 2 tbsp Cornstarch
  • 1/3 cup Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Vanilla extract
Dairy
  • 2 tbsp Butter, unsalted
  • 3/4 cup Cream cheese
  • 3 1/2 tbsp Milk, full fat
Kayla Howey
Kayla Howey saved to food
Mini Japanese Cheesecake Recipe / Jiggly and Fluffy : By The Cake - YouTube

This cake is fluffy and jiggly. Soft, bouncy, melt in the mouth. This is a really quick and easy. The taste is less sweet and very delicious. You can easily ...

Japanese Cheesecake - Delicious Baking Recipe | Craft Passion

533 · 68 minutes · Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot I Post

12 ingredients

Produce
  • 2 tsp Lemon, zest
Refrigerated
  • 6 Egg whites
  • 6 Egg yolks
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 60 g Cake flour / superfine flour
  • 140 g Castor sugar
  • 20 g Cornstarch
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
Dairy
  • 60 g Butter, unsalted
  • 100 ml Full-cream milk or whole milk
  • 250 g Philadelphia cream cheese
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Includes video.

533 · 68 minutes · Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot I Post

12 ingredients

Produce
  • 2 tsp Lemon, zest
Refrigerated
  • 6 Egg whites
  • 6 Egg yolks
Condiments
  • 1 tbsp Lemon juice
Baking & Spices
  • 60 g Cake flour / superfine flour
  • 140 g Castor sugar
  • 20 g Cornstarch
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
Dairy
  • 60 g Butter, unsalted
  • 100 ml Full-cream milk or whole milk
  • 250 g Philadelphia cream cheese
Japanese Cheesecake from Food.com:   								Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious.

64 · 60 minutes · Make and share this Japanese Cheesecake recipe from Food.com.

9 ingredients

Refrigerated
  • 3 Eggs
Condiments
  • 2 tbsp Jam
  • 2 tbsp Lemon juice
Baking & Spices
  • 1/4 cup Cornstarch
  • 1/2 tsp Cream of tartar
  • 1/2 cup Superfine sugar
Dairy
  • 7 oz Cream cheese
  • 1/4 cup Whole milk
Liquids
  • 2 1/2 cups Water
Japanese Souffle Cheesecake recipe - YouTube

This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this recipe ...

Japanese Cotton Cheesecake - Revisited - Paperblog

Just unmould Sides shrank away from the pan making it easy to unmould I have recently been bitten by the baking bug of this Japanese Cotton Cheesecake after reading Dr Leslie Tay's (no relations to me) experiments on this cak

Cotton cheesecake - sofficissimo cheesecake giapponese - ricetta passo dopo passo.

Ricetta cotton cheesecake - sofficissimo cheesecake giapponese. Delicata, leggera e morbida cheesecake giapponese.

11 ingredients

Baking & Spices
  • 0 90 g di farina
Drinks
  • 100 g Di latte
Other
  • 6 Bianchi d'uovo (temperatura ambiente)
  • 0.25 cucchiaino di cremor tartaro (facoltativo)
  • 0.25 cucchiaino di sale
  • 1.5 cucchiaio di succo di limone
  • 50 g Di burro
  • 260 g Di formaggio spalmabile (io arla)
  • 15 g Di maizena
  • 150 g Di zucchero bianco
  • 6 Tuorli (temperatura ambiente)