Do you know what is one of the most loved dairy products on earth? Yes, you’re right, it’s cheese. Now, can you name a cake that contains a lot of cheese in it? Once again, you’ve guessed it correctly. It is a Cheesecake.
For all you cheesecake lovers out there, we found a delicious recipe that might stun you with its simplicity and excellent results every time.
The remarkable thing about the Japanese cheesecake recipe is that it requires only three inexpensive ingredients. Follow the instructions, and enjoy the rich, not too sweet taste in no time.
Grab four eggs, 250g cream cheese, and 400g condensed milk.
Make sure to use sweetened condensed milk. Firstly, separate the yolks from the egg whites.
Take a mixer fitted with a whisk attachment, and beat egg whites until foaming. Keep mixing them at low to medium-low speed. It takes a couple of minutes until you get a white, fluffy foam. Let it be. Now, repeat the process with yolks.
Remember to use separate, deep bowls. You could whisk your egg whites by hand but expect a very tired arm. There is no need to do so if you have a mixer.
Once you’re done whisking the yolks, add cream cheese to that bowl, and keep mixing.
Add all the cheese at once, and mix. Your goal is to get a soft, almost liquid-looking mixture. The process will take about ten minutes or so. When you’re done mixing the yolks and cheese, add condensed milk.
Keep mixing. You might have noticed that we haven’t touched whisked egg whites yet. Don’t worry. We’ll get to that part.
After you mix the yolks, cream cheese, and condensed milk, you’re supposed to have a smooth blend.
It is now time to add the whisked egg whites to the bowl. Add it gradually, and use a spatula to mix it nicely. Now, take cake form and wrap aluminum foil around it.
Pour the mixture into a springform cake pan. Try using one that’s around 4 inches in height (if you have one). The cake will rise a bit while baking.
Take a larger oven-safe bowl, and pour hot water in it. Don’t fill it up, though. Put the cake pan in the bowl.
Bake 45-50 minutes at 180⁰C.
Keep in mind that this beautiful cake is flour-free. Therefore it’s gluten-free. It means that almost everyone can enjoy the taste of the incredibly airy and light dessert.
You want to get a fluffy cake with a thin crust-like topping. Once you cut it, you’ll notice three layers. The top layer is little brown because of baking. If you feel like experimenting, you can always add some vanilla paste or some lemon juice.
The recipe was published on the Last Minute Kitchen YouTube channel. You can find a lot more similar recipes on the same channel! More than 3 million YouTube users have already seen the video, and we’re guessing that most of them tried making the cake.
Japanese Cheesecake is popular outside of Japan. However, bakeries in Japan don’t have such a thing as Japanese Cheesecake.
You’ll find three types of Cheesecake in Japan: baked, rare, and soufflé cheesecake. Baked Cheesecake is the typical Cheesecake, the rare one is the no-bake Cheesecake, and the one from the video is soufflé cheesecake.
After carefully removing the cheesecake from the pan, let it cool, then sprinkle with powdered sugar (if desired). Doesn’t it make your mouth water?
Watch the video to see a complete process of making the fluffiest cake you’ve ever tasted!
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