Japanese cotton cheesecake
Japanese cotton cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese cotton cheesecake. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. Japanese cheesecake is very different from regular cheesecake.

Japanese cotton cheesecake is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Japanese cotton cheesecake is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese cotton cheesecake:
  1. Prepare 60 g full fat milk
  2. Prepare 140 g creamcheese
  3. Get 40 g butter
  4. Prepare 50 g cake flour
  5. Get 15 g corn flour
  6. Prepare 5 egg yolk
  7. Make ready 5 egg white
  8. Make ready 100 g caster sugar

Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Whether you or your holiday guests are big cheesecake fans.

Steps to make Japanese cotton cheesecake:
  1. Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.
  2. Mix milk, cream cheese and butter at low heat. Blend until smooth
  3. Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste
  4. Add egg yolk one by one. Blend until well combined. set aside
  5. Beat egg white with sugar until soft peak meringue is formed
  6. Fold 1/3 of meringue each time into creamcheese batter.
  7. Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble
  8. Bake in water bath at 120ac for 20 minutes. Increase temperature to 150 C for 15 minutes. Lower temperature to 100C and continue baking for 40 minutes. Then leave the cake to cool down in the oven for another 10min
  9. Leave the cake cool completely befor removing from the mold.

Japanese Cotton Cheesecakes are a bit different than normal cheesecakes as they are based on a meringue and are very light and fluffy. They don't require as much sugar as regular cheesecakes and. This crustless cheesecake is easy to make and won't Then this lighter Japanese version is for you. Airy meringue is folded into a not-so-sweet cheesecake. Anyways, Japanese cotton cheesecake is not like the Western NYC cheesecake in the sense that And why is making this Japanese cotton cheesecake such perfect timing?

So that is going to wrap this up for this exceptional food japanese cotton cheesecake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!