Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese cotton cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Japanese Cotton Cheesecake is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Japanese Cotton Cheesecake is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Japanese Cotton Cheesecake:
- Take 250 g cream cheese (room temp)
- Prepare 220 ml heavy whipping cream
- Get 40 g caster sugar (fine granulated sugar)
- Get 6 egg yolks
- Get 1 tsp vanilla extract
- Make ready 1 tbs lemon or orange zest
- Get 100 g cake flour
- Get 40 g corn starch
- Take 6 egg whites
- Prepare 1/2 tsp cream of tartar (or lemon juice)
- Prepare 100 g caster sugar
Instructions 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.
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