Hello, I am Marie. Today, I’m gonna show you how to make japanese cotton cheesecake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese Cotton Cheesecake Recipe
Japanese Cotton Cheesecake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Japanese Cotton Cheesecake is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Cotton Cheesecake:
- Prepare 250 g cream cheese (room temp)
- Make ready 220 ml heavy whipping cream
- Take 40 g caster sugar (fine granulated sugar)
- Make ready 6 egg yolks
- Take 1 tsp vanilla extract
- Make ready 1 tbs lemon or orange zest
- Make ready 100 g cake flour
- Take 40 g corn starch
- Make ready 6 egg whites
- Take 1/2 tsp cream of tartar (or lemon juice)
- Make ready 100 g caster sugar
Steps 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 sausage 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.
So that’s going to wrap it up with this distinctive dish japanese cotton cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
