{"id":6718,"date":"2026-07-21T03:00:06","date_gmt":"2026-07-21T03:00:06","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=6718"},"modified":"2026-07-21T03:00:06","modified_gmt":"2026-07-21T03:00:06","slug":"fluffy-japanese-cheese-cake-recipe-3","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/?p=6718","title":{"rendered":"Fluffy Japanese Cheese Cake Recipe"},"content":{"rendered":"<p><strong>Japanese cheese cake<\/strong>\u00a0is one of those desserts that feel like magic on the tongue feather-light, custardy, and subtly sweet with a creamy tang. The first time I made this, I was blown away by how each bite melted like a cloud. As a professional chef, I\u2019ve tackled everything from p\u00e2te \u00e0 choux to meringue towers, but getting this cake just right is a real test of finesse. Let me walk you through the exact method I use in my kitchen to perfect it every time.<\/p>\n<figure id=\"primaryimage\" class=\"rc-featured-image\"><picture class=\"rc-picture\"><source srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-800x485.webp 800w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-300x182.webp 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-768x466.webp 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec.webp 1024w\" type=\"image\/webp\" sizes=\"(max-width: 780px) 100vw, 780px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"rc-featured-image__img aligncenter wp-post-image\" src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-800x485.jpg\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-800x485.jpg 800w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-300x182.jpg 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec-768x466.jpg 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-Fluffy-Japanese-Cheesecake-Japanese-souffl-cheesec.jpg 1024w\" alt=\"Japanese cheese cake with golden top and soft texture\" width=\"800\" height=\"485\" \/><\/picture><\/figure>\n<h2>Why I Love Making Japanese Cheese Cake<\/h2>\n<p>This isn\u2019t your average cheesecake. There\u2019s no heavy crust, no dense bite just soft, wobbly texture with a souffle-like bounce. The moment it comes out of the oven with its golden dome, it\u2019s pure satisfaction. I especially love how it walks the line between\u00a0<strong>comfort food<\/strong> and elegant patisserie. Whether I\u2019m prepping it for a minimalist dessert menu or a family gathering, it always steals the spotlight.<\/p>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\">Unique airy texture unlike traditional cheesecakes<\/li>\n<li data-ezoic-video-excluded=\"1\">Perfect balance of tart cream cheese and citrusy freshness<\/li>\n<li data-ezoic-video-excluded=\"1\">Low sugar content great for those who prefer lighter sweets<\/li>\n<li data-ezoic-video-excluded=\"1\">Incredibly photogenic with its golden top and jiggle<\/li>\n<li data-ezoic-video-excluded=\"1\">Versatile topping options fruit, powdered sugar, or even matcha<\/li>\n<\/ul>\n<figure id=\"attachment_2465\" class=\"wp-caption aligncenter\" aria-describedby=\"caption-attachment-2465\"><a href=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de.jpg\"><picture class=\"rc-picture\"><source srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de.webp 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-300x205.webp 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-768x524.webp 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-800x546.webp 800w\" type=\"image\/webp\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2465\" src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de.jpg\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de.jpg 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-300x205.jpg 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-768x524.jpg 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-800x546.jpg 800w\" alt=\"Japanese cheese cake with golden top and soft texture\" width=\"1024\" height=\"699\" \/><\/picture><\/a><figcaption id=\"caption-attachment-2465\" class=\"wp-caption-text\">Delicate, jiggly, and golden this Japanese cheese cake melts in your mouth<\/figcaption><\/figure>\n<h2>Step by Step Guide to Making Japanese Cheese Cake<\/h2>\n<h3>Ingredients<\/h3>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\">8 ounces (226g) of cream cheese, softened<\/li>\n<li data-ezoic-video-excluded=\"1\">4 tablespoons (56g) of unsalted butter<\/li>\n<li data-ezoic-video-excluded=\"1\">6 large egg yolks<\/li>\n<li data-ezoic-video-excluded=\"1\">1\/3 cup (67g) of granulated sugar<\/li>\n<li data-ezoic-video-excluded=\"1\">1\/2 cup (60g) of all-purpose flour<\/li>\n<li data-ezoic-video-excluded=\"1\">1 1\/2 tablespoons (12g) of cornstarch<\/li>\n<li data-ezoic-video-excluded=\"1\">1\/4 cup (60ml) of heavy cream<\/li>\n<li data-ezoic-video-excluded=\"1\">1 tablespoon of lemon zest<\/li>\n<li data-ezoic-video-excluded=\"1\">6 large egg whites (for meringue)<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Step 1:<\/strong>\u00a0Preheat the oven to 320\u00b0F (160\u00b0C). Line the bottom of a 9-inch springform pan with parchment paper. Don\u2019t grease the sides this helps the cake rise evenly.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 2:<\/strong>\u00a0In a saucepan over low heat, melt the cream cheese, butter, and heavy cream. Stir constantly until the mixture is completely smooth. Remove from heat and cool for 10 minutes.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 3:<\/strong>\u00a0In a separate bowl, whisk the egg yolks with sugar until the mixture becomes pale and creamy. Gradually pour the cooled cream cheese mixture into the yolks, whisking continuously to avoid curdling.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Step 4:<\/strong>\u00a0Sift in the flour and cornstarch. Add lemon zest and mix until the batter is velvety with no lumps.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 5:<\/strong>\u00a0In a clean bowl, beat the egg whites to stiff peaks. Use a rubber spatula to gently fold the meringue into the batter in 3 parts. Don\u2019t rush this step defines the cake\u2019s signature fluffiness.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 6:<\/strong>\u00a0Pour the final mixture into the prepared pan. Tap it gently on the counter to eliminate air pockets.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 7:<\/strong>\u00a0Place the springform pan into a larger pan filled halfway with hot water. This water bath ensures even baking and prevents cracks.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 8:<\/strong>\u00a0Bake for 60-70 minutes. You\u2019re looking for a golden-brown top that jiggles slightly when nudged. The center should not be liquid.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Step 9:<\/strong>\u00a0Turn off the oven and let the cake cool inside with the door slightly ajar. Gradual cooling prevents collapse. Once room temp, refrigerate at least 4 hours.<\/li>\n<\/ul>\n<figure id=\"attachment_2466\" class=\"wp-caption aligncenter\" aria-describedby=\"caption-attachment-2466\"><a href=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep.jpg\"><picture class=\"rc-picture\"><source srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep.webp 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-300x158.webp 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-768x404.webp 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-800x420.webp 800w\" type=\"image\/webp\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2466\" src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep.jpg\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep.jpg 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-300x158.jpg 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-768x404.jpg 768w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/8-The-Worlds-Softest-Cheese-Cake-This-is-the-most-de-Prep-800x420.jpg 800w\" alt=\"Japanese cheese cake with golden top and soft texture\" width=\"1024\" height=\"538\" \/><\/picture><\/a><figcaption id=\"caption-attachment-2466\" class=\"wp-caption-text\">Delicate, jiggly, and golden this Japanese cheese cake melts in your mouth<\/figcaption><\/figure>\n<h2>Chef\u2019s Notes and Troubleshooting Tips<\/h2>\n<p>Getting the\u00a0<strong>perfect Japanese cheese cake<\/strong>\u00a0isn\u2019t just about following the recipe it\u2019s about feeling the texture and treating each stage with care. Here are some things I\u2019ve learned the hard way:<\/p>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Room Temperature Ingredients:<\/strong>\u00a0Always bring everything to room temp. Cold eggs or cream cheese can cause curdling and uneven mixing.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Overbeaten Whites:<\/strong>\u00a0If the meringue looks dry or clumps instead of folding smoothly, you\u2019ve gone too far. Aim for glossy stiff peaks.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Cracks on Top:<\/strong>\u00a0Too much oven heat or lack of a water bath can cause cracking. Stick to 320\u00b0F and double-wrap your springform pan in foil if it leaks.<\/li>\n<\/ul>\n<h2>How to Make Your Japanese Cheese Cake Stand Out<\/h2>\n<p>Once the cake has chilled, it\u2019s a blank canvas. Depending on the season or occasion, I like to dress it up:<\/p>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Winter:<\/strong>\u00a0Dust with cinnamon-sugar and serve with warm apple compote.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Spring:<\/strong>\u00a0Add fresh berries and a lemon glaze.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Summer:<\/strong>\u00a0Top with mango cubes and a mint sprig.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Autumn:<\/strong>\u00a0Drizzle with caramel and scatter crushed roasted nuts.<\/li>\n<\/ul>\n<h2>Common Questions About Japanese Cheese Cake<\/h2>\n<h3>Can I make this ahead of time?<\/h3>\n<p>Absolutely. In fact, this cake tastes better after resting in the fridge overnight. The flavor deepens and the texture firms up just right.<\/p>\n<h3>What\u2019s the best way to slice it cleanly?<\/h3>\n<p>Use a hot knife! Dip your knife in hot water, wipe it dry, and then slice. Repeat between each cut.<\/p>\n<h3>Why did my cake deflate?<\/h3>\n<p>It\u2019s likely due to overmixing or abrupt cooling. Be gentle when folding in the egg whites, and always let it cool inside the oven gradually.<\/p>\n<h3>Can I freeze Japanese cheese cake?<\/h3>\n<p>Yes! Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to one month. Thaw overnight in the fridge before serving.<\/p>\n<h2>Perfect Pairings for Japanese Cheese Cake<\/h2>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Hot green tea:<\/strong>\u00a0The earthy notes balance the cake\u2019s creaminess<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Fresh fruit salad:<\/strong>\u00a0Brightens the plate with acidity and color<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Black coffee:<\/strong>\u00a0Contrasts beautifully with the subtle sweetness<\/li>\n<\/ul>\n<h2>My Personal Challenges and Tips<\/h2>\n<p>I\u2019ll be honest the first time I made this cake, I overwhipped the egg whites and folded them in too fast. The result? A dense, cracked cheesecake that deflated into a pancake. It took practice to master the fold and understand how delicate this batter is. Now, I slow down and respect the process. This isn\u2019t a quick cake it\u2019s a ritual.<\/p>\n<p>Another challenge is oven temperature. Even minor fluctuations can ruin the texture. I highly recommend using an oven thermometer for accuracy. Also, line your springform pan with parchment sides if your oven tends to brown edges too fast.<\/p>\n<h2>More Lessons Learned From the Kitchen<\/h2>\n<h3>Mastering the Fold: The Deal-Breaker<\/h3>\n<p>Of all the delicate techniques in baking,\u00a0<strong>folding egg whites<\/strong>\u00a0into batter has to be the most meditative and tricky. It\u2019s not just a motion, it\u2019s a mindset. I remember early on, I would fold in the meringue too aggressively. You think you\u2019re saving time, but what you\u2019re actually doing is punching out all that precious air. I\u2019d pull the cake out of the oven, only to find it had sunk halfway through baking. Devastating. It took me several tries to respect the airiness of the whites and the flow of the batter. I now fold with intention: scoop under, lift up, rotate the bowl, and repeat. No shortcuts here, just rhythm and patience.<\/p>\n<h3>Water Bath Woes<\/h3>\n<p>Ah, the infamous\u00a0<strong>water bath<\/strong> a baker\u2019s best friend and worst enemy. The concept is simple, but execution? Not always smooth. The first time I made this cake, I didn\u2019t wrap the springform pan with foil, thinking, \u201cIt\u2019ll be fine.\u201d Well, spoiler alert: it wasn\u2019t. Halfway through the bake, water seeped in, and the base of the cake turned into a custard sponge. Lesson learned. Now I double-wrap my pan with heavy-duty foil and sometimes add a layer of plastic wrap beneath the foil for extra insurance. And here\u2019s a chef tip: preheat your water before pouring it in the larger pan cold water will mess with baking time and temperature consistency.<\/p>\n<h3>Oven Behavior Matters<\/h3>\n<p>Here\u2019s the truth: not all ovens are created equal. Some run hot, others are slow to heat, and some (like mine at the bistro) have hot spots that love burning edges while leaving centers raw. This cake taught me to never trust the dial. I now use an\u00a0<strong>oven thermometer<\/strong>\u00a0religiously. If your oven fluctuates or doesn\u2019t hold 320\u00b0F steady, your Japanese cheese cake may dome too much or brown too quickly. Try placing a baking tray above the cake to diffuse the heat or drop the rack to a lower level in the oven. Every oven has a personality get to know yours intimately.<\/p>\n<h3>Cooling Strategy for Perfect Structure<\/h3>\n<p>The cooling process is just as vital as the bake itself. Rush this step, and the cake collapses like a souffl\u00e9 that\u2019s lost its soul. The trick? Let it cool in the oven with the door slightly cracked. I use a wooden spoon to prop the door open just a tad. This gradual cool-down prevents the structure from shrinking too quickly. Once it\u2019s room temp, I slide it into the fridge for at least 4 hours though overnight is best. Patience pays off here in creamy, wobbly, delicious dividends.<\/p>\n<h3>Consistency Through Practice<\/h3>\n<p>If I\u2019ve learned anything from making this cake over the years, it\u2019s that\u00a0<strong>consistency only comes with repetition<\/strong>. The first few tries may leave you with a sunken middle or a too-dry edge, but each attempt teaches you something new. Eventually, you\u2019ll feel when the meringue is perfect, sense when the batter is folded just right, and recognize that subtle golden top that says, \u201cYes, I\u2019m done.\u201d Keep a baking journal, note your oven\u2019s quirks, and don\u2019t be afraid to fail forward.<\/p>\n<h2>Creative Ways to Customize<\/h2>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Matcha Infusion:<\/strong>\u00a0Add 1 tablespoon of sifted matcha powder to the flour mixture for an earthy twist.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Chocolate Swirl:<\/strong>\u00a0Gently fold in 2 tablespoons of melted dark chocolate before pouring into the pan.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Mini Cheesecakes:<\/strong>\u00a0Use muffin tins for individual portions just reduce baking time to 25-30 minutes.<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Coconut Flakes:<\/strong>\u00a0Sprinkle toasted coconut on top before baking for texture and aroma.<\/li>\n<\/ul>\n<h3>Calories and Nutrition<\/h3>\n<ul data-ezoic-video-excluded=\"1\">\n<li data-ezoic-video-excluded=\"1\"><strong>Serving Size:<\/strong>\u00a01 slice (from 8 total)<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Calories:<\/strong>\u00a0~280 per slice<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Fat:<\/strong>\u00a021g<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Carbs:<\/strong>\u00a017g<\/li>\n<li data-ezoic-video-excluded=\"1\"><strong>Protein:<\/strong>\u00a06g<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Japanese cheese cake\u00a0is one of those desserts that feel like magic on the tongue feather-light, custardy, and subtly sweet with a creamy tang. The first time I made this, I was blown away by how each bite melted like a cloud. As a professional chef, I\u2019ve tackled everything from p\u00e2te \u00e0 choux to meringue towers, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/6718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6718"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/6718\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/media\/6719"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}