Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese cotton cheesecake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. 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.
Japanese cotton cheesecake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Japanese cotton cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook japanese cotton cheesecake using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Japanese cotton cheesecake:
- Take 250 grams cream cheese
- Make ready 75 grams egg yolks
- Make ready 1/2 cup condensed milk
- Get 20 grams cake flour
- Take 30 grams cornstarch
- Get 250 ml milk
- Prepare 75 grams butter
- Take 125 grams egg whites
- Make ready 100 grams sugar
Hi, thanks so much of sharing such details n wonderful Japanese cheese cake. The cheesecake turn out not cooked at all. JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE. It's the perfect combination of sponge cake and cheesecake in both taste and texture.
Instructions to make Japanese cotton cheesecake:
- Whisk the room temperature cream cheese until soft. Set it aside. Wrap the bottom of a 8-inch round cake pan by aluminium foil. Line the pan with baking paper.
- Beat the egg yolk and add the condensed milk, shifted cake flour and cornstarch into it.(If you want the cake becomes more fluffy, you can add more cornstarch instead of cake flour). Mix well. Then mix it with the cream cheese.
- Heat the milk and butter together until it is slight boil. Add 1/3 of milk into the step2 mixture. Stir it fast. Add the remaining milk and stir. Then put it into the fridge until need.
- Preheat the oven to 150°C. Whisk the egg whites with sugar until soft peak is formed. Add the egg whites into the step3 mixture in several times. Use the hand mixer to mix it genteelly by hand. Pour the mixture into the cake pan in step1 and put it in the oven pan. Pour some water in the oven pan.
- Bake the cake in 150°C for 15 min. Then bake it in 170°C for 25 min. Last, bake it in 180°C for 5 min.
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’s going to wrap this up with this special food japanese cotton cheesecake recipe. Thanks so much for reading. I’m confident that you can 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, colleague and friends. Thank you for reading. Go on get cooking!
