Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese cotton cheesecake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
Japanese cotton cheesecake is only one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Japanese cotton cheesecake is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese cotton cheesecake:
- Make ready 60 g full fat milk
- Get 140 g creamcheese
- Make ready 40 g butter
- Get 50 g cake flour
- Get 15 g corn flour
- Make ready 5 egg yolk
- Prepare 5 egg white
- Prepare 100 g caster sugar
It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). Get Ready for the Best Japanese Cheesecake. 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 taste and texture.
Steps to make Japanese cotton cheesecake:
- Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.
- Mix milk, cream cheese and butter at low heat. Blend until smooth
- Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste
- Add egg yolk one by one. Blend until well combined. set aside
- Beat egg white with sugar until soft peak meringue is formed
- Fold 1/3 of meringue each time into creamcheese batter.
- Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble
- 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
- Leave the cake cool completely befor removing from the mold.
What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Japanese Cotton Cheesecake; Laura's Newest Recipe. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. Do try this for yourself to see if it works. Cheesecake is very very popular in Japan and they really have so many regional varieties, but the most well known is definitely what they call cotton cheesecake.
So that is going to wrap this up with this special food japanese cotton cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
