17 Japanese Cheesecake Recipe Without Cornstarch Elevate Your Taste Buds!

Why Make a Japanese Cheesecake Without Cornstarch?

Cornstarch is a common thickening agent used in many recipes, including traditional cheesecake. However, it can be problematic for some people, especially those with allergies to corn or following a strict gluten-free diet. By omitting cornstarch from your Japanese cheesecake recipe, you can make it accessible to more people and still achieve the same light and airy texture.

Ingredients You Will Need

To make a Japanese cheesecake without cornstarch, you will need:

• Cream cheese: Use full-fat cream cheese for the best texture and flavor.
• Sugar: This will add sweetness to the cheesecake.
• Eggs: They will help the cheesecake rise and give it structure.
• Cake flour: This is a lighter alternative to all-purpose flour and will help achieve a fluffy texture.
• Cornstarch substitute: You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
• Milk: This will add moisture to the cheesecake.
• Lemon juice: This will give a tangy flavor to the cheesecake.
• Salt: Just a pinch will enhance the flavors in the cheesecake.

Instructions for Making Japanese Cheesecake Without Cornstarch

Follow these simple steps to make a delicious Japanese cheesecake without cornstarch:

1. Preheat your oven to 320°F (160°C) and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the cake flour and cornstarch substitute and mix until well combined.
5. In a small saucepan, heat the milk until just warm. Gradually pour the warm milk into the cream cheese mixture, stirring constantly.
6. Add in the lemon juice and salt and mix until everything is well incorporated.
7. Pour the mixture into the prepared cake pan and place it in a larger baking dish. Fill the larger dish with hot water up to the halfway mark of the cake pan.
8. Bake the cheesecake for 50 minutes to 1 hour, or until the top is golden brown and the center is just set.
9. Remove the cheesecake from the oven and let it cool completely before chilling it in the fridge for at least 4 hours.
10. Slice and serve your Japanese cheesecake without cornstarch, and enjoy its light and fluffy goodness!

By following this recipe, you can make a delicious Japanese cheesecake without using cornstarch. It will have the same melt-in-your-mouth texture and be a hit at any gathering or special occasion. So why not give it a try and make a dessert that everyone can enjoy? Your taste buds (and your guests) will thank you!

<h2>Why Make a Japanese Cheesecake Without Cornstarch?</h2>

<p>Cornstarch is a common thickening agent used in many recipes, including traditional cheesecake. However, it can be problematic for some people, especially those with allergies to corn or following a strict gluten-free diet. By omitting cornstarch from your Japanese cheesecake recipe, you can make it accessible to more people and still achieve the same light and airy texture.</p>

<h3>Ingredients You Will Need</h3>

<p>To make a Japanese cheesecake without cornstarch, you will need:</p>

• <strong>Cream cheese:</strong> Use full-fat cream cheese for the best texture and flavor.</li>
• <strong>Sugar:</strong> This will add sweetness to the cheesecake.</li>
• <strong>Eggs:</strong> They will help the cheesecake rise and give it structure.</li>
• <strong>Cake flour:</strong> This is a lighter alternative to all-purpose flour and will help achieve a fluffy texture.</li>
• <strong>Cornstarch substitute:</strong> You can use arrowroot powder or tapioca starch as a substitute for cornstarch.</li>
• <strong>Milk:</strong> This will add moisture to the cheesecake.</li>
• <strong>Lemon juice:</strong> This will give a tangy flavor to the cheesecake.</li>
• <strong>Salt:</strong> Just a pinch will enhance the flavors in the cheesecake.</li>

<h3>Instructions for Making Japanese Cheesecake Without Cornstarch</h3>

<p>Follow these simple steps to make a delicious Japanese cheesecake without cornstarch:</p>

1. Preheat your oven to 320°F (160°C) and line a 9-inch round cake pan with parchment paper.</li>
2. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.</li>
3. Add the eggs one at a time, beating well after each addition.</li>
4. Sift in the cake flour and cornstarch substitute and mix until well combined.</li>
5. In a small saucepan, heat the milk until just warm. Gradually pour the warm milk into the cream cheese mixture, stirring constantly.</li>
6. Add in the lemon juice and salt and mix until everything is well incorporated.</li>
7. Pour the mixture into the prepared cake pan and place it in a larger baking dish. Fill the larger dish with hot water up to the halfway mark of the cake pan.</li>
8. Bake the cheesecake for 50 minutes to 1 hour, or until the top is golden brown and the center is just set.</li>
9. Remove the cheesecake from the oven and let it cool completely before chilling it in the fridge for at least 4 hours.</li>
10. Slice and serve your Japanese cheesecake without cornstarch, and enjoy its light and fluffy goodness!</li>

<p>By following this recipe, you can make a delicious Japanese cheesecake without using cornstarch. It will have the same melt-in-your-mouth texture and be a hit at any gathering or special occasion. So why not give it a try and make a dessert that everyone can enjoy? Your taste buds (and your guests) will thank you!</p>