Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese cotton cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Japanese cotton cheesecake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Japanese cotton cheesecake is something that 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. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes.
To begin with this recipe, we have to prepare a few ingredients. You can have japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Japanese cotton cheesecake:
- Prepare 60 g full fat milk
- Get 140 g creamcheese
- Take 40 g butter
- Get 50 g cake flour
- Make ready 15 g corn flour
- Get 5 egg yolk
- Take 5 egg white
- Make ready 100 g caster sugar
My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. 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.
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's a match made in heaven. Whether you or your holiday guests are big cheesecake fans. If I tell you it's a dessert fallen from the sky, you'll tell me Making this cheesecake from Japanese cotton is very simple, but it requires following certain steps. Japanese cheesecake is very different from Western style cheesecake that is rich and heavy. Japanese cheesecakes are light, fluffy and has velvety.
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