Hello, I am Marie. Today, I will show you a way to prepare japanese cotton cheesecake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really 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 simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Japanese Cotton Cheesecake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 250 g cream cheese (room temp)
- Take 220 ml heavy whipping cream
- Make ready 40 g caster sugar (fine granulated sugar)
- Get 6 egg yolks
- Take 1 tsp vanilla extract
- Take 1 tbs lemon or orange zest
- Take 100 g cake flour
- Prepare 40 g corn starch
- Make ready 6 egg whites
- Make ready 1/2 tsp cream of tartar (or lemon juice)
- Make ready 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 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 for this distinctive dish japanese cotton cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
