18 Japanese Cheesecake Recipe 9 Inch Springform Pan Prepare To Be Amazed!
Published on: Mar 25, 2024
If you're looking for a delicious and authentic Japanese cheesecake recipe that will impress your family and friends, look no further. This recipe is specifically designed for a 9 inch springform pan, ensuring the perfect size and shape for this delicate and fluffy dessert. Japanese cheesecake, also known as "souffle cheesecake" or "cotton cheesecake," is a popular dessert in Japan and around the world for its light and airy texture. With just a few simple ingredients and some basic baking techniques, you can create a professional-quality Japanese cheesecake in the comfort of your own kitchen. Follow along for a step-by-step guide on how to make the perfect Japanese cheesecake in a 9 inch springform pan.
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Preparing the Pan
Before we dive into the recipe, it's important to properly prepare your 9 inch springform pan. This type of pan is essential for creating the tall and fluffy texture of Japanese cheesecake. Start by greasing the bottom and sides of the pan with butter, making sure to cover every inch. Then, line the bottom of the pan with parchment paper and grease it as well. This will prevent the cake from sticking and make it easier to remove from the pan after baking.
Creating a Water Bath
One of the key elements in making a perfect Japanese cheesecake is the use of a water bath. This involves placing the springform pan inside a larger pan filled with hot water while baking. The steam from the water bath will help the cake rise evenly and prevent it from cracking. To create a water bath, place the greased springform pan inside a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
Making the Batter
Now it's time to make the cheesecake batter. In a large mixing bowl, beat together cream cheese, sugar, and sour cream until smooth and creamy. Then, add in eggs one at a time, making sure to fully incorporate each one before adding the next. Finally, mix in flour, cornstarch, and vanilla extract until the batter is well combined and smooth.
Folding in the Meringue
The secret to the light and airy texture of Japanese cheesecake is the addition of a meringue. In a separate mixing bowl, beat egg whites and cream of tartar until soft peaks form. Then, gradually add in sugar while continuing to beat until stiff peaks form. Gently fold the meringue into the cheesecake batter, being careful not to overmix and deflate the batter.
Baking and Cooling
Pour the batter into the prepared springform pan and smooth out the top with a spatula. Place the pan in the water bath and bake in the oven at 320°F for 1 hour and 10 minutes. Then, turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes. This gradual cooling process will prevent the cake from sinking or cracking. Finally, remove the cake from the oven and let it cool completely before removing it from the springform pan.
Now that you have the perfect Japanese cheesecake recipe for a 9 inch springform pan, it's time to impress your loved ones with your baking skills. This light and fluffy dessert is a crowd-pleaser and will have everyone asking for the recipe. Follow these steps and you'll have a professional-quality Japanese cheesecake that looks and tastes like it came straight from a bakery. Happy baking!
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