A unique thing about the cake, which keeps it aside from other cakes, is that it is neither overly sweet nor pale. It gives a fluffy and a creamy texture with a slight tart cream cheese. It is an amazing recipe that makes everybody fall in love with the cake easily. Japanese Cheesecake Ingredients like cream cheese, eggs, and butter have to be at room temperature, as making a perfect cheesecake requires prior planning.
Japanese Cheesecake Ingredients
The cheesecake has some basic and easily available ingredients. All of them are as follows.
Five large eggs, at room temperature
1/4 tsp cream of tartar
1/2 cup sugar, divided
8 oz cream cheese, at room temperature
1/2 cup low-fat milk
1/4 cup unsalted butter, at room temperature
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp cornstarch
Tips And Tricks
Some of the tips and tricks that will help make a better cheesecake are paramount to be noted and applied. Cheesecake ingredients like cream cheese and butter should be removed from the refrigerator 2 hours before preparing the cheesecake. Eggs are to be kept at a normal temperature one hour before the making. This will bring the cheesecake ingredients of cream cheese and butter in a spreadable form, ensuring better making. If the cheesecake ingredients are not at room temperature for a smooth spreading, it can be microwaved for about 15-20 seconds.
A springform pan of about 8 inches by 3 inches seems perfect for making the cheesecake. Keeping the parchment paper two inches above the pan allows space for the cake to rise above while baking. A water bath is quite essential for a cheesecake to turn out fluffy and moist. Folding the egg whites will avoid deflating the egg whites while beating the cake. Depending on the oven used, the temperature varies, and the time taken to prepare the cheesecake varies. One can insert a toothpick after an hour of baking to find whether the cake is baked properly and then bake it till the top is golden brown.
Directions To Prepare With Japanese Cheesecake Ingredients
The springform pan should be lined with the parchment paper properly so that the cake does not stick to the pan, making it difficult to take it out of the pan after baking. One has to preheat the baking pan halfway with water to 157C. Cheesecake ingredients are initially beaten for 30 seconds, increasing the speed with another 30 seconds of beating. Once all the ingredients are mixed as per the measurements, it has to be spread evenly in the pan using a spatula. Then one should lift the pan gently and drop it on the counter to ensure that there are no big air bubbles in the batter left, which would further ensure a smooth and a creamy texture.
After the cheesecake ingredients are evenly mixed and spread, the cake is ready for baking. Then baking the cake at a proper temperature will ensure proper texture. The cheesecake should then be taken out of the pan and cooled in the refrigerator for at least 4 hours. One can then serve the cheesecake with fresh fruit, whipped cream, or chocolate sauce.