Japanese cheesecake – cotton soft, light, pillowy, the BEST cheesecake recipe EVER. Tried and tested, a MUST-BAKE for cheesecake lover!
When I was home in Penang a couple of months ago, my contributor CP Choong baked these cotton soft Japanese cheesecake and gave me some to try. Oh my, they were so good and exactly like the title of this post, cotton soft…and cheesecake. Japanese cheesecake is very different from the regular cheesecake; Japanese cheesecake is soft, light, cottony, and absolutely to die for. I know I have to share this amazing Japanese cheesecake recipe with you all.
How Long Can You Keep Japanese Cheesecake
You can keep it in the refrigerator for a couple of days. You shouldn’t have to worry about the leftover because this is the BEST cheesecake ever, and I can assure you that you won’t have anything left to keep for more than a day!
How Do You make Japanese Cheesecake
I have the detailed Japanese cheesecake recipe here. In summary, step 1 is make the batter by melting cream cheese, butter and milk over a double boiler, then fold in the flour, the corn flour, salt, egg yolks and lemon juice. Then, whisk the egg whites with cream of tartar until foamy. Then fold in the meringue with the cheese mixture and bake the cake.
How Many Calories Are in Japanese Cheesecake
Japanese cheesecake has the lowest calories of all cheesecake. Each slice is only 200 calories. Make this and I will guarantee that you will never go back to regular cheesecake again!
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