Japanese Cheesecake

The best ever amazingly fluffy and jiggly Japanese cheesecake recipe with step by step photos and instructions, troubleshooting and tips.

Recipes from chopstickchronicles.com

  • 7oz/200g Philadelphia cream cheese This is the brand I used to use in Japan and it is readily available in Supermarkets in Australia and other places worldwide
  • 4 egg yolks I usually buy free range large eggs from a local farmer’s market and a whole egg weighs about 50 g. Yolks all together weighed approximately 65g
  • 0.7oz/20g caster sugar ( 1 tbsp + 1 tsp)
  • 3.4floz/100ml heavy cream (Whipping cream) (1/3 cup + 1.5 tbsp)
  • 3.4floz/100ml milk (1/3 cup + 1.5 tbsp)
  • 1 tbsp lemon juice
  • 2 tsp 1/2 lemon lemon zest (I finally bought microplanebrand zester. It only zests the yellow part of the skin. Try not to use the white part as it gives an astringent taste)
  • 1.4oz/40g plain flour (1/3 cup)
  • 0.35oz/10g corn starch (4 tsp)
  • 4 egg white from the 4 eggs’ yolks separated from. Egg white all together weighed approximately 120g
  • ¼ tsp cream of tartar
  • 2.1oz/60g caster sugar (4 tbsp)
Apricot glaze
  • 1oz/30g apricot jam (2 tbsp)
  • 1 tbsp water or Brandie


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