{"id":42296,"date":"2016-11-30T21:37:52","date_gmt":"2016-12-01T02:37:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42296"},"modified":"2016-11-30T21:38:32","modified_gmt":"2016-12-01T02:38:32","slug":"japanese-cheesecake%e3%83%81%e3%83%bc%e3%82%ba%e3%82%b1%e3%83%bc%e3%82%ad%e4%ba%8c%e7%a8%ae","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42296&lang=en","title":{"rendered":"Japanese Cheesecake
\u30c1\u30fc\u30ba\u30b1\u30fc\u30ad\u4e8c\u7a2e"},"content":{"rendered":"

\"31\"<\/p>\n

It’s always nice to have a trusted dessert recipe.<\/p>\n

This cheesecake recipe is super easy to follow and it’s delicious.<\/p>\n

This cheesecake is not only delicious but also much lighter than the typical New York style cheesecake.<\/p>\n

So I often get a comment like “I usually don’t like cheesecake but I like this one”.<\/p>\n

\"30\"<\/p>\n

I made two different kinds this time.<\/p>\n

Chocolate and Matcha green tea.<\/p>\n

\"32\"<\/p>\n

\"41\"<\/p>\n

\"42\"<\/p>\n

Cut them into small pieces and serve on large patters for parties.<\/p>\n

\"14\"<\/p>\n

Or make a small dessert plate for yourself.<\/p>\n

Japanese Baked Cheesecake<\/strong> adapted from this recipe (Japanese)<\/a> <\/p>\n

1 package cream cheese
\n3 tablespoons all-purpose flour
\n80g sugar
\n2 eggs
\n200cc heavy cream<\/p>\n

1 tablespoon unsweetened cocoa powder (for chocolate version)
\n1 teaspoon strong coffee (for chocolate version)
\nAbout 2 teaspoons Matcha green tea powder (for Mathca green tea version)<\/p>\n

1. Combine everything in a blender. Blend well.
\n2. Pour the mixture into a pan.
\n3. Bake in the oven at 340~350F for about an hour. <\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s always nice to have a trusted dessert recipe. This cheesecake recipe is super easy to follow and it’s delicious. This cheesecake is not only delicious but also much lighter than the typical New York style cheesecake. So I often get a comment like “I usually don’t like cheesecake but I like this one”. I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-42296","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42296"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42296\/revisions"}],"predecessor-version":[{"id":42310,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42296\/revisions\/42310"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}