Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, japanese cotton cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Japanese Cotton Cheesecake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Japanese Cotton Cheesecake is something which I’ve loved my entire life.
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.
To get started with this recipe, we must first prepare a few components. You can have japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Cotton Cheesecake:
- Get 250 g cream cheese (room temp)
- Prepare 220 ml heavy whipping cream
- Prepare 40 g caster sugar (fine granulated sugar)
- Get 6 egg yolks
- Prepare 1 tsp vanilla extract
- Prepare 1 tbs lemon or orange zest
- Make ready 100 g cake flour
- Take 40 g corn starch
- Get 6 egg whites
- Get 1/2 tsp cream of tartar (or lemon juice)
- 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:
- Preheat oven to 320F
- Lay parchment paper in 9in pan, optionally, lay it around the pan as well
- Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar
- When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside
- In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times
- Start boiling water for water bath
- Combine the flour into the egg yolk mixture
- Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form
- Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third.
- Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size)
- Bake at 390F for 18 minutes, until the top is slightly golden
- Reduce the heat to 285F for another 20-30minutes
- Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually
- Take the cake out, and cool rest of the way before refrigerating
- Dust with powdered sugar before serving.
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 it up for this special food japanese cotton cheesecake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
