This recipe provides instructions for making Super Easy Japanese Cotton Cheesecake Bars, a simplified version of the famously light and fluffy Japanese cheesecake. Known for its incredibly soft, almost soufflé-like texture, Japanese cheesecake achieves its airy consistency through a meringue made with egg whites. This “super easy” version likely streamlines the process, possibly using whole eggs or a less intricate mixing method while still aiming for a tender and moist cheesecake with a slightly jiggly texture. The bars are baked until lightly golden on top and have a delicate, subtly sweet, and cheesy flavor. They are typically cut into squares or bars and can be enjoyed plain or with a light dusting of powdered sugar. The image shows a rectangular baking pan containing several square pieces of a light-colored cheesecake. The tops of the cheesecake pieces are a light golden brown, with some areas showing a slightly deeper golden hue. The texture appears very soft and airy, with small air pockets visible in the piece that has been cut and partially removed. The overall appearance is delicate, moist, and appealingly simple.
Based on the “super easy” description and the visual of a light, airy cheesecake, the ingredients likely include:
- Cream Cheese: The primary ingredient, providing the cheesy flavor and creamy texture.
- Eggs: Contribute to the structure, richness, and airiness of the cheesecake.
- Sugar: For sweetness.
- Milk or Heavy Cream: Adds moisture and richness.
- All-Purpose Flour or Cornstarch: A small amount helps to stabilize the cheesecake.
- Lemon Juice (Optional): Adds a touch of brightness and helps to balance the richness.
- Vanilla Extract: Enhances the overall flavor.
The preparation likely involves blending or beating the ingredients together until smooth. Unlike traditional Japanese cheesecake, this easy version might skip the separate meringue preparation and water bath, simplifying the baking process. The batter is poured into a prepared baking pan (likely square or rectangular for bars) and baked until lightly golden and set, with a slight wobble in the center. After baking, the cheesecake is cooled completely, often first at room temperature and then in the refrigerator, to allow it to firm up and develop its signature texture. Once chilled, it is cut into bars or squares for serving.
Super Easy Japanese Cotton Cheesecake Bars are best enjoyed chilled, allowing their delicate texture to be fully appreciated.
The texture is expected to be very light, airy, moist, and tender, often described as “cottony” or soufflé-like, with a slight jiggliness when moved.
The flavor is subtly sweet and mildly cheesy, with a hint of vanilla and possibly a touch of lemon, making it a delicate and refreshing dessert.
Super Easy Japanese Cotton Cheesecake Bars are a simplified version of the light and airy Japanese cheesecake, baked in a pan and cut into bars for easy serving.
The preparation likely involves blending or beating ingredients until smooth, baking until lightly golden and set, cooling completely, and then chilling before cutting into bars.
Ingredients ( अनुमानित based on common “easy” recipes):
- 8 ounces (227g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- ½ cup (120ml) milk or heavy cream
- 2 tablespoons all-purpose flour or cornstarch
- 1 teaspoon lemon juice (optional)
- 1 teaspoon vanilla extract
Equipment:
- 8×8 inch square baking pan (or similar size rectangular pan)
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
Instructions ( अनुमानित based on common “easy” recipes):
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8×8 inch square baking pan (or similar size rectangular pan) with parchment paper, allowing some overhang on the sides for easy removal.
- Combine Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and sugar together with an electric mixer or whisk until smooth and creamy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix.
- Add Milk/Cream, Flour/Cornstarch, Lemon Juice (Optional), and Vanilla: Gradually add the milk or heavy cream, all-purpose flour or cornstarch, lemon juice (if using), and vanilla extract to the cream cheese mixture. Mix on low speed or gently whisk until the batter is smooth and there are no lumps.
- Pour Batter into Pan: Pour the cheesecake batter evenly into the prepared baking pan.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly. The baking time may vary depending on your oven.
- Cool Completely: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow it to firm up.
- Cut into Bars: Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut it into squares or bars for serving.
- Serve: Serve the Super Easy Japanese Cotton Cheesecake Bars chilled. You can dust them lightly with powdered sugar before serving if desired.
Enjoy these light and delightful cheesecake bars!