Japanese cotton 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. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. You can have Japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you cook that.
Ingredients of Japanese cotton cheesecake
- It’s 60 g of full fat milk.
- You need 140 g of creamcheese.
- It’s 40 g of butter.
- Prepare 50 g of cake flour.
- You need 15 g of corn flour.
- Prepare 5 of egg yolk.
- You need 5 of egg white.
- Prepare 100 g of caster sugar.
It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). Get Ready for the Best Japanese Cheesecake. 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 taste and texture.
Japanese cotton cheesecake instructions
- 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..
What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Nail this recipe for light, fluffy cotton cheesecake, as popularized by the Japanese, using a magical combo of cake flour, superfine sugar, and separated eggs. Japanese Cotton Cheesecake; Laura's Newest Recipe. Japanese cheesecake was originally called Souffle cheesecake in Japan and is also popularly called Cotton cheesecake. Although, cheesecakes have a vast variety, this particular variation sure does stand out.
