| 词条 | Japanese cheesecake |
| 释义 |
}}Japanese cheesecake (also cotton cheesecake[1] or light cheesecake) is a type of sponge cake originated in Hakata, Japan in 1947.{{cn|date=March 2018}} It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream and eggs, and is traditionally made in a bain-marie.[1][2] Similar to chiffon cake, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately. The cake was popularised in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery.[3][4] See also
References1. ^1 {{cite web|url=https://www.telegraph.co.uk/foodanddrink/11837730/3-ingredient-cotton-cheesecake-recipe-put-to-the-test.html|title=3 ingredient cotton cheesecake: why all the hype?|first=Olivia|last=Williamson|date=3 September 2015|publisher=|via=www.telegraph.co.uk}} 2. ^{{cite web|url=https://books.google.co.uk/books?id=KweFBAAAQBAJ&pg=PT281|title=Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table|first1=Aki|last1=Kamozawa|first2=H. Alexander|last2=Talbot|date=23 March 2015|publisher=W. W. Norton & Company|via=Google Books}} 3. ^{{cite web|title=Our Story|url=http://uncletetsu-ca.com/our-story/|website=Uncle Tetsu’s Japanese Cheesecake}} 4. ^{{cite web|url=https://www.bakeryandsnacks.com/Article/2018/02/15/China-s-bakery-industry-at-pivotal-point-says-national-food-association|title=China's bakery industry at pivotal point: says national food association|publisher=}} 4 : Cakes|Cheese dishes|Custard desserts|Japanese cuisine |
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