Pour on top of cheesecake and spread evenly. CRUST--------------------. Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl
I'm challenging myself to bake a perfect Japanese Cotton Cheesecake with that soft, light and cottony cream cheese texture, perfect smooth top and side of the cake
Instead of the oreo crust, I use oreo whipped cream and in place of the dense and creamy cheese filling, a japanese souffle cheesecake that is lighter yet creamy in a different way
Honestly, I am not a great fan of Japanesecheesecakes. The cake is easy to cut and I find that it tastes best at room temperature unlike the American cheesecakes
Unlike most typical non-Hanjuku fully baked Japanesecheesecakes, this cheesecake is "half-baked" with half the amount of eggs and other ingredients but contain the typical full amount of cream cheese
One of the conditions that I have was that it had to be baked, since I like better the texture that comes from baked cheesecakes, instead of those made in the fridge, normally with jelly for consistency
(English Version). I make it for our Wedding Anniversary 9th. 3 times I made it, but always failure, but this time I am success to make it, how happy I am
oooh, the JapaneseCheesecake. instead of putting your cheesecake in the bath and risking leakage into the cake you set small dishes of water in the corners of the oven
Some people would probably like the classic NY Cheesecake better than the Japanese one, since the term "cheesecake" is identical to a creamy and dense type of desserts
JapaneseCheesecake aka Japanese Cotton Cheesecake - light, pillowy soft and fluffy texture. It's a combination between sponge and creamy cheesecake in both texture and taste
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