Cara Bikin Mini Japanese Cheese Cake Nikmat

Mini Japanese Cheese Cake. Soft, cotton-y, and so, so good. Watch the video above👆🏻and let me know in the comments did you liked the recipe. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side.

This Japanese cheesecake recipe calls for the following main ingredients: Cream cheese. There is no baking soda or baking powder in the recipe as the egg white meringue will make the cake rise tall. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Kalian bisa memasak Mini Japanese Cheese Cake menggunakan 11 bahan dan 9 Langkah. Begini caranya membuat itu.

Bahan-bahan membuat Mini Japanese Cheese Cake

1. Anda membutuhkan 250 gr of cream cheese.
2. Ini 120 gr of susu cair.
3. Ini 60 gr of butter (sy pakai wijsman).
4. Anda membutuhkan 50 gr of tepung terigu.
5. Persiapkan 25 gr of tepung maizena (resep asli 50gr).
6. Persiapkan 3 of kuning telur.
7. Persiapkan 1 of telur utuh.
8. Anda membutuhkan of Bahan 2:.
9. Anda membutuhkan 5 of putih telur.
10. Persiapkan 80 gr of gula pasir (yg suka manis boleh ditambah).
11. Ini 1/4 sdt of cream of tartar (boleh skip, pastikan telur fresh).

It's a match made in heaven. See more ideas about Cake recipes, Food and drink, Japanese cheesecake. Soft, light, incredibly moist and diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes.

Langkah-Langkah Membuat Mini Japanese Cheese Cake

1. Siapkan bahan2nya..
2. Panaskan oven suhu rendah. oven sy suhu 100dercel (sesuaikan msg2 oven yaa). Siapkan loyang diameter 20cm atau 24cm. Alasi dengan kertas roti. Dindingnya jg dialasi kertas roti. Sy pakai loyang 18cm ternyata ngga muat. Jd sisanya sy pakai paper cup..
3. Dalam wadah, tim cream cheese, susu cair, butter sampai meleleh dan menyatu. Sisihkan sampai hangat..
4. Masukkan kuning telur dan 1 telur utuh, aduk rata. Masukkan tepung terigu dan maizena, aduk lagi sampai rata, tdk ada yg menggerindil.
5. Mikser putih telur dan cream of tartar (sy skip cream of tar2nya), masukkan gula pasir secara bertahap, jgn sekaligus yaa, nanti putih telurnya ngambek. Mikser sampai jambul petruk. Kalau mikser diangkat, adonan melengkung ujungnya..
6. Masukkan secara bertahap putih telur yg sudah dimikser ke adonan cream cheese, aduk lipat sampai rata. Jangan dimasukkan sekaligus yaa. Sy masukkan 3 tahap. Setelah tercampur rata, tuang dalam loyang..
7. Panggang secara au bain marie. loyang direndam dalam loyang yg lebih besar yg sudah diberi air panas. Jika memakai loyang sambung, bungkus loyang dengan alumunium foil sebanyak 3 lapis agar air tdk merembes ke dalam loyang. Sy, ngga pakai teknik ini, langsung sy panggang, hasilnya tetep moist 😂 jgn ditiru yaa, males ini tukang kuenya 😬.
8. Panggang dalam oven dengan suhu rendah selama kurleb 60menit. Sy suhu 100dercel (sesuaikan msg2 oven). Lakukan tes tusuk. Jika tdk ada adonan menempel, brarti sudah matang. Diamkan bbrp saat dalam oven biar agak dingin. Baru keluarkan dari oven. Lepaskan dari loyang. Dimakan dingin lebih enak 😋😋.
9. Jika memakai papercup seperti gbr ini, lamanya memanggang sekitar 15-20 menit suhu 100dercel. Sesuaikan masing2 oven yaa.

This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. After reading hundreds of recipe requests from the readers, Nagi told me that there were quite a few recipe requests that fell. Well, Japanese Cheesecake is a cross between the more traditional dense cream cheese cheesecakes (like a New York Cheesecake) and a chiffon or sponge cake. Wanna make Instant Pot Japanese Cheesecake?