16 10 Inch Japanese Cheesecake Recipe Ignite Your Passion For Cooking!
Published on: Mar 25, 2024
Japanese cheesecake, also known as soufflé cheesecake, has taken the world by storm with its light and fluffy texture. Originating from Japan, this 10 inch Japanese cheesecake recipe is a must-try for any dessert lover. With its delicate balance of sweetness and tanginess, it is the perfect treat for any occasion. In this article, we will guide you through the steps to create your very own 10 inch Japanese cheesecake and impress your friends and family with your baking skills.
Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
Ingredients You Will Need
The Base
To start off, you will need graham crackers, butter, and sugar for the base of your cheesecake. This will provide a sturdy and rich foundation for your delicate cake.
The Filling
For the filling, you will need cream cheese, sugar, eggs, lemon juice, and heavy cream. It is important to use high-quality ingredients as they will greatly impact the overall taste and texture of your cheesecake.
The Technique
The key to achieving the perfect Japanese cheesecake lies in the technique. Unlike traditional cheesecakes, this recipe requires a water bath to create a steamy environment for the cake to bake in. This ensures that the cake rises evenly and avoids any cracks on the surface.
Instructions
1. To begin, preheat your oven to 320°F (160°C).
2. Crush the graham crackers into fine crumbs and mix in melted butter and sugar. Press the mixture onto the bottom of a 10-inch springform pan and bake for 10 minutes.
3. In a separate bowl, beat the cream cheese until smooth. Gradually add in sugar and continue to beat until well combined.
4. Add in the eggs one at a time, followed by lemon juice and heavy cream. Mix until the filling is smooth and creamy.
5. Pour the filling onto the prepared crust and smooth out the top.
6. Place the springform pan into a larger baking pan and pour hot water into the larger pan, creating a water bath.
7. Bake for 70-80 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cake inside for another 30 minutes.
9. Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
10. Serve and enjoy your delicious 10 inch Japanese cheesecake!
Pro tip: For an extra touch of flavor, you can top your cheesecake with fresh fruit or a drizzle of chocolate sauce.
In conclusion, this 10 inch Japanese cheesecake recipe is not only delicious but also a fun and challenging baking project. With the right ingredients and techniques, you can create a light and airy cake that will impress anyone who tries it. So why not give it a try and indulge in a taste of Japan from the comfort of your own home?
