Japanese Cheesecake recipe is so simple and yet so complex. First, the ingredients are very simple-just fat, water, sugar, nonfat milk, and flour. Second, it requires only the basic kitchen tools and cooking equipment, i.e., mixing blades, non-stick spray, rolling pin, and a baking sheet. And last but not least, it tastes absolutely wonderful, so good that even non-vegetarians will love it!
Slight Variations Of Japanese Cheesecake Recipe
In this Japanese Cheesecake recipe, the basic recipe is almost the same, with slight variations to suit different tastes. But here are some of the more common changes you might find. To make the base of the cake, which is called the main (tender center) part, use only enough water to cover the molding. Mix in the sugar and allow it to become dark yellow or brown. Pour batter into the moldings and smooth over with the fingers to make a smooth paste. Bake at 350 for approximately 25 minutes, turning once.
This is considered to be the best Japanese cheesecake recipe. This is a fairly simple recipe because all it needs is plain water, sugar, nonfat milk, and egg. Mix up the dry ingredients and combine thoroughly. Add in the wet ingredients and mix until smooth, stirring constantly.
Jiggy And Gooey Japanese Cheesecake Recipe
If you like your dessert rather spongy, add about half a cup of soy sauce to the batter before baking. This makes the recipe spongier, which is exactly what we want with this jiggly, gooey Japanese cheesecake recipe. Spoon the batter onto a baking sheet and freeze it. Turn the oven on and bake for approximately 20 minutes or until the cake is fully cooked. Once it is done, remove from the oven and allow to cool on a cooling rack.
Once the cake is cool, you can remove it from the oven, if it has not cooled completely. Using a spatula or fork, loosen and remove the cake from the oven. Cool the cake on a wire cooling rack and place it in an unbreakable plastic zip bag. Make sure the plastic wrap is completely sealed; you do not want any air bubbles to escape. Leave the cake in the zip bag for about five to ten minutes to cool before removing from the oven.
Bake Your Japanese Style Sponge Cake
To prepare the Japanese style sponge cake, begin by preheating the oven. Set the oven to the appropriate temperature according to the package’s instructions. If using a microwave, set the timer to “one minute maximum” and reheat the cake at this time if desired. Once the cake has reached this temperature, you can begin adding the sugar, cream cheese, and lemon juice into the mixing bowl of your mixer. Mix until the ingredients are completely combined and then add the eggs one at a time, mixing thoroughly.
Once the cake mixture is completely blended, it should be cooled slightly. You can do this by placing the cake mixture into the refrigerator for about two hours or up to overnight. This will yield a smooth and fluffy texture, similar to a pudding. Once the cake is cooled completely, it can be cut into wedges or layers. The cake can be stored in an airtight container or plastic wrap for up to three weeks. An easy way to tell if the sponge cake is ready is by looking at the indentation in the center of each sponge – if it is dryer and appears moist, it is still good to wait for another two hours before cutting into wedges.
If you decide to try out this recipe in a traditional oven, the baked goods should stay relatively similar to the ones baked in a Japanese kitchen. If you do this, however, you should be aware that Japanese ovens are quite different from regular ovens, and that they may take some time to heat up. Also, it may take up to ten minutes for the cake to reach the proper temperature, depending on the oven. It is not uncommon for it to take much more than ten minutes, especially with the smaller round ones. If you are concerned about getting it right the first time, you might want to skip this step and bake in your oven.