Hey everyone, Welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, japanese cotton cheesecake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Japanese cotton cheesecake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Japanese cotton cheesecake is something that I’ve loved my whole 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. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes.
To get started with this particular recipe, we must prepare a few components. You can cook japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Japanese cotton cheesecake:
- full fat milk
- creamcheese
- butter
- cake flour
- corn flour
- egg yolk
- egg white
- caster sugar
It's a match made in heaven. Whether you or your holiday guests are big cheesecake fans. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream. Japanese cheesecake is very different from regular cheesecake.
Instructions 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.
It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. 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. 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.
So that’s going to wrap this up for this exceptional food japanese cotton cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
