This is one of my most favourite Cheesecakes and I had never tried at home until now. After seeing the recipe on GotoChef I made this soft, fluffy and jiggly Japanese cheesecake and Boy oh Boy! it came out just so perfect! This cheesecake is so airy and fluffy that it just melts in the mouth.
A tip to take the baked cake out of the pan : Be careful while inverting the cake. Do not invert on a plate as the cake might deflate more. If you are using an aluminium Cake pan, a great tip would be to cut 2 long strips of parchment paper and line them under the bottom of the round Parchment paper that you will use to line the base of the pan. The ends of each strip should be long so you are able to pull the cake out by pulling the 2 ends of each strip after its ready. Also, its advisable to use fine sugar and not thick granulated sugar as the texture of the sugar is important here, it can prevent the egg whites from fluffing up further. You don't need sugar powder or Thick granulated sugar, it needs to be super fine to be able to blend well into the fluffy egg whites. And in case you have the normal white sugar, a quick tip to make it fine will be to blend it in the mixer (using the small jar). You will need to keep checking to make sure you take it out just when the texture is fine well before it becomes a powder.
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