Chinese Cheesecake Recipes

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

Fluffy Jiggly Japanese Cheesecake Recipe by Tasty image

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Provided by Alvin Zhou

Categories Desserts

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving

Steps:

Preheat the oven to 320°F (160°C).
In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
Pour the batter into the pan and shake to release any large air bubbles.
Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams

CHINESE CHEESECAKE

Chinese Cheesecake image

I Love fried cheesecake when I go to restaurants, okay, I love fried anything! I have always wanted an easy way to make it, and here it is. Recipe courtesy Guy Fieri from Guy's Big Bite on foodnetwork.com

Provided by KelBel

Categories Cheesecake

Time 40m

Yield 10 eggrolls

Number Of Ingredients 9

Ingredients

8 tablespoons cream cheese
3 tablespoons ricotta cheese
1 1/2 tablespoons powdered sugar
1 egg
3 tablespoons milk
10 egg roll wraps
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
1 tablespoon powdered sugar

Steps:

Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Nutrition Facts : Calories 166.7, Fat 5.8, SaturatedFat 3, Cholesterol 37.1, Sodium 233.6, Carbohydrate 23.5, Fiber 1.8, Sugar 2.9, Protein 5.3

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