Japanese Cotton Cheesecake
Japanese Cotton Cheesecake

Hey everyone, hope you’re having an incredible day. Today, we’re going to prepare a distinctive dish, japanese cotton cheesecake. One of my favorites food recipes. This time, I will make it a 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’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Japanese Cotton Cheesecake is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Japanese Cotton Cheesecake:
  1. 250 g cream cheese (room temp)
  2. 220 ml heavy whipping cream
  3. 40 g caster sugar (fine granulated sugar)
  4. 6 egg yolks
  5. 1 tsp vanilla extract
  6. 1 tbs lemon or orange zest
  7. 100 g cake flour
  8. 40 g corn starch
  9. 6 egg whites
  10. 1/2 tsp cream of tartar (or lemon juice)
  11. 100 g caster sugar
Instructions to make Japanese Cotton Cheesecake:
  1. Preheat oven to 320F
  2. Lay parchment paper in 9in pan, optionally, lay it around the pan as well
  3. Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar
  4. 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
  5. In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times
  6. Start boiling water for water bath
  7. Combine the flour into the egg yolk mixture
  8. Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form
  9. Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third.
  10. 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)
  11. Bake at 390F for 18 minutes, until the top is slightly golden
  12. Reduce the heat to 285F for another 20-30minutes
  13. Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually
  14. Take the cake out, and cool rest of the way before refrigerating
  15. Dust with powdered sugar before serving.

So that’s going to wrap this up for this special food japanese cotton cheesecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!