Fluffy and Light Japanese Cheesecake

I have been thinking to write up something about this Fluffy and Light Japanese Cheesecake for a long time after trying maybe ten times on this. I started to explore new cheesecake recipes because most recipes I made before are too dry and meaty. I would like something very light and fluffy like a sponge cake but still tastes cheese in it. I saw a short video posted by Buzzfeed on how jiggly and fluffy cotton cheesecake is and it is immediately caught my eye and interest! That just looks so delicious and I want to make it!!

By looking at the recipe, I wouldn’t say it is a hard cake to make however, it is easy to fail at the first a few tries. It only needs a few common baking ingredients like, egg, cream cheese, cornstarch, but I feel like I cannot get the expected results when I first tested out this recipe. I have also tested a few versions, with whipped cream or without, add more cheese or not, and finally came to the one tastes the best.


Let’s look the breakdown of the recipe and I have also summarized a few tips based on my failures and hopefully, it will be helpful for you to make this delicious cake.

INGREDIENTS

• cheese mix
• 100 gram cream cheese
• 30 gram butter
• 30 gram Milk
• 20 gram whipping cream
• cornstarch mix
• 20 gram cornstarch
• 30 gram Milk
• Other
• 3 egg large size
• 45 gram sugar

INSTRUCTIONS

1. Add cold water in a baking pan. Put in the lower rack of the oven. Preheat the oven to 150C/300F.
2. Combine cream cheese, butter, milk, whipping cream in a bowl. In a saucepan, bring about an inch of water to a simmer.
3. Turn on low heat; set the cheese mix bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir the cheese mix until melted. Whisk the cheese mix to smooth. Set aside and chill.
4. ...........................

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