While you can invert it onto a plate, this will cause the cake to deflate even more. Once the cheesecake is baked, carefully invert the cake onto your hand and remove it from the baking pan.Bake the cheesecake in a preheated oven for 25 minutes at 160℃, then reduce the heat to 140℃ and bake it for another 55 minutes.Place the baking pan over a wider baking dish and fill the outer tray with hot water until it’s about 2cm high.Tap the pan against the table to remove any air bubbles inside. Transfer the mixture into a round greased baking pan lined with parchment paper.Be gentle as the fluffiness of the cheesecake depends on the amount of air inside the mixture, so you don’t want to use too much pressure. Gradually fold the meringue into the batter, quarter-parts at a time.We recommend gradually pouring the sugar in 3 parts to ensure that all of the sugar is dissolved into the meringue. Then, add sugar to form a meringue with somewhat-stiff peaks. In a separate bowl, whisk the egg whites together until soft peaks form.Sift the flour and cornstarch over the batter and stir until it’s smooth and shiny.Whisk the egg yolks together in a bowl and gradually whisk in the mixture.Continue to stir until the mixture is smooth and thick. Mix the butter, cream cheese, and milk into a pot and cook it over low heat.It also helps to retain moisture, keeping it light and fluffy. Plus, the cheesecake is baked in a bain-marie, or water bath, for gentle heating in the oven. The secret behind its jiggly texture is in the egg whites – don’t use too much pressure when you incorporate them into the cake batter as it’ll deflate it. It’s like a cross between an airy soufflé and the cheesy-goodness of a New York cheesecake. Image credit: cheesecakes are renowned for their fluffy and cotton-like texture.

Also, try wrapping strawberries with mochi for a fruity twist. Anko is the sweet Japanese red bean paste that’s found in other Japanese sweets such as dorayaki and taiyaki, and you can purchase canned versions of it or make it fresh yourself.Īnother popular way to enjoy mochi is to wrap ice cream with it to make mochi ice cream. Image credit: can cut the mochi into small pieces, or wrap anko (餡子) with it to make daifuku mochi (大福餅).

The mochi is now ready to be shaped and served.

You can dust your hands with some cornstarch to help prevent burns.

Once the mochiko is soft, sticky, and shiny, transfer it to a tray layered with cornstarch.

You can reduce the amount of sugar if you are going to serve it right away. While this may seem like a lot of sugar, it’s key to keeping the mochi soft and chewy. Add another third and do the same until all of the sugar is dissolved into the mochi. Over low to medium heat, add in a third of the sugar and mix it into the mochi until it’s completely dissolved.

Mix the flour and water together until it reaches a soft dough-like consistency.

This Japanese glutinous rice cake is delicious on its own, but it can also be used with a variety of fillings that’ll add that extra oomph. It’s traditionally made and consumed for the new year, but that shouldn’t stop you from having it whenever you like. Image credit: is a well-loved Japanese sweet treat – it’s a ball of sticky, chewy goodness. But if your dessert cravings simply can’t wait that long, pick up a mixing bowl and try recreating these 10 simple Japanese desserts, guaranteed to be both delicious and easily made at home.

Unless you live in Japan, visiting a Japanese dessert shop won’t be possible in the near future. Japan has plenty of these delightful treats, from traditional desserts known as wagashi to Western ones such as pancakes and parfait, but with a Japanese twist. We also have a particularly soft spot for pretty little desserts – they’re as satisfying to the eyes as they are to our tummies. To the chagrin of our doctors, many of us have a sweet tooth, whether we’d like to admit it or not.

Strawberry raindrop cake