15 Japanese Cheesecake Recipe In Cups Delight In These Amazing Recipes!

Published on: Mar 25, 2024

When it comes to desserts, there's nothing quite like a light and fluffy Japanese cheesecake. This delectable treat is a favorite among many, and for good reason. Its delicate texture and subtle sweetness make it the perfect ending to any meal. And what's even better, you can now make this delicious dessert right in your own kitchen with our Japanese cheesecake recipe in cups. Yes, you heard that right - no need for measuring scales or converting from grams to cups. So grab your apron and get ready to indulge in the ultimate cheesecake experience!

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Japanese 'cotton' cheesecake is a lighter and fluffier version of the classic American cheesecake. It's made with a combination of cream cheese, eggs, and sugar, but the addition of meringue and a water bath during baking gives it a unique texture and flavor. The result is a delicate and delicious dessert that will leave you wanting more. Let's check out some of the easiest tips to succeed in making Japanese 'cotton' cheesecake.
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Making Japanese cheesecake may seem intimidating at first, but with a few simple tips and tricks, you can easily make a delicious and impressive dessert. One of the most important tips is to make sure your ingredients are at room temperature before beginning. This will help ensure a smooth and creamy batter. Another important tip is to use a water bath during baking to prevent the cake from cracking. Let's dive into some more tips to help you succeed in making Japanese cheesecake.
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Ingredients You'll Need

1. Cream Cheese

First and foremost, you'll need the star ingredient - cream cheese. This is what gives Japanese cheesecake its creamy and smooth texture. Make sure it is at room temperature before using it in the recipe to avoid lumps.

2. Eggs

Eggs are another essential component of this recipe. They provide structure and stability to the cheesecake, giving it the iconic fluffy texture. Use large eggs for the best results.

3. Sugar

To balance out the tanginess of the cream cheese, sugar is added to the cheesecake. You can use white or brown sugar, depending on your preference.

4. Milk

Milk adds moisture to the cheesecake, making it light and airy. You can use whole milk or low-fat milk, whichever you prefer.

5. Cake Flour

Cake flour is the key to achieving the perfect texture for Japanese cheesecake. It has a lower protein content compared to all-purpose flour, resulting in a softer and more delicate cake.

6. Unsalted Butter

Butter adds richness and flavor to the cheesecake. Make sure it is softened before using it in the recipe.

7. Lemon Juice and Zest

Lemon juice and zest provide a subtle tanginess to the cheesecake, balancing out the sweetness. Make sure to use fresh lemon juice for the best flavor.

8. Vanilla Extract

No dessert is complete without a hint of vanilla. It adds warmth and depth of flavor to the cheesecake.

9. Salt

A pinch of salt is added to enhance the flavors of all the other ingredients.

Directions

1. Preheat your oven to 320°F (160°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 2. In a large bowl, beat the cream cheese until smooth. 3. Gradually add in the sugar and continue beating until well combined. 4. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. 5. Add in the milk, cake flour, and melted butter. Mix until just combined. 6. Gently fold in the lemon juice, zest, vanilla extract, and salt. 7. Pour the batter into the prepared pan and smooth out the top. 8. Place the pan in a larger baking dish and fill the larger dish with hot water, about halfway up the sides of the cake pan. 9. Bake for 50-60 minutes, or until the top is golden brown and the center is slightly jiggly. 10. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. 11. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours. 12. Once chilled, remove the cheesecake from the pan and serve. Pro tip: For a lighter and fluffier cheesecake, let it sit at room temperature for 30 minutes before serving.

Now that you have our easy Japanese cheesecake recipe in cups, you can enjoy this delectable dessert anytime you want. No need to wait for a special occasion - treat yourself to a slice of this heavenly creation whenever the craving strikes. Trust us, your taste buds will thank you.

15 japanese cheesecake recipe in cups Delight in these amazing recipes!

Japanese Pork Katsu

yield: 4 total time: 35 minutes
4.8 Stars (5 reviews)
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Ingredients

  • 1 tablespoon hot water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sake
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot mustard
  • 4 pork cutlets about 1 1/2 lb. total
  • 1 egg
  • 2 tablespoons all purpose flour
  • 1 cup panko or plain fine dried bread crumbs
  • freshly ground pepper
  • salt
  • 1/4 cup corn oil
  • steamed rice for serving

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 105 milligrams
  • Fat : 20 grams
  • Fiber : 1 grams
  • Protein : 21 grams
  • SaturatedFat : 3 grams
  • Sodium : 650 milligrams
  • Sugar : 3 grams
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