Kuwé kéju Jepang

Cheesecake Jepang (uga cheesecake gaya soufflé, cheesecake katun ^[1] utawa cheesecake ringan ; Jepang : スフレチーズケーキ^[2] ) yaiku macem-macem cheesecake sing biasane tekstur luwih entheng lan kurang legi tinimbang cheesecakes gaya Amerika Utara. Iki nduweni tekstur sing goyah lan hawa sing padha karo soufflé nalika seger metu saka oven lan kue sifon kaya tekstur nalika adhem.

Resep iki digawe dening koki Jepang Tomotaro Kuzuno sing diilhami dening cheesecake käsekuchen lokal (varian Jerman) sajrone lelungan menyang Berlin ing taun 1960an. ^[3] ^[4] ^[5] Rasane kurang legi lan kurang kalori tinimbang keju gaya Barat sing kurang isine keju lan gula. Kue digawe karo keju krim, mentega, gula, lan endhog. Mirip karo kue chiffon utawa soufflé, cheesecake Jepang iki nduweni tekstur alus sing digawe kanthi nyebat putih endhog lan kuning telur kanthi kapisah. Biasane digawe ing bain-marie .

^[1] ^[6]

Kue kasebut dipopulerake ing saindenging jagad ing taun 1990-an minangka panganan teken saka toko roti Cheesecake Paman Tetsu sing diwiwiti ing Hakata, Fukuoka, Jepang ing taun 1947. ^[7] ^[8]

Referensi besut

↑ ^a ^b Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?".
↑ "Japanese Cheesecake | Just One Cookbook".
↑ "Japanese Cheesecake | Traditional Cheese Dessert From Japan | TasteAtlas". www.tasteatlas.com. Dibukak ing 2021-01-30.
↑ Chowhound. "Light and Fluffy Japanese Cheesecake Is the Dessert of Summer". Chowhound (ing basa Inggris). Dibukak ing 2021-01-30.
↑ "A Short History of Japanese Cheesecake | Food & Drink | Metropolis". Metropolis Japan (ing basa Inggris Amérika Sarékat). 2017-05-24. Dibukak ing 2021-01-30.
↑ Kamozawa, Aki; Talbot, H. Alexander (23 March 2015). Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table. W. W. Norton & Company. ISBN 9780393243437 – lumantar Google Books.
↑ "Our Story". Uncle Tetsu’s Japanese Cheesecake. Diarsip saka sing asli ing 2020-11-12. Dibukak ing 2021-03-14.
↑ "China's bakery industry at pivotal point: says national food association".

[telegraph-1] Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?".

[2] "Japanese Cheesecake | Just One Cookbook".

[3] "Japanese Cheesecake | Traditional Cheese Dessert From Japan | TasteAtlas". www.tasteatlas.com. Dibukak ing 2021-01-30.

[4] Chowhound. "Light and Fluffy Japanese Cheesecake Is the Dessert of Summer". Chowhound (ing basa Inggris). Dibukak ing 2021-01-30.

[5] "A Short History of Japanese Cheesecake | Food & Drink | Metropolis". Metropolis Japan (ing basa Inggris Amérika Sarékat). 2017-05-24. Dibukak ing 2021-01-30.

[6] Kamozawa, Aki; Talbot, H. Alexander (23 March 2015). Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table. W. W. Norton & Company. ISBN 9780393243437 – lumantar Google Books.

[7] "Our Story". Uncle Tetsu’s Japanese Cheesecake. Diarsip saka sing asli ing 2020-11-12. Dibukak ing 2021-03-14.

[8] "China's bakery industry at pivotal point: says national food association".

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