Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, japanese cotton cheesecake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Japanese Cotton Cheesecake is only one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Japanese Cotton Cheesecake is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 250 g cream cheese (room temp)
- Get 220 ml heavy whipping cream
- Prepare 40 g caster sugar (fine granulated sugar)
- Get 6 egg yolks
- Take 1 tsp vanilla extract
- Prepare 1 tbs lemon or orange zest
- Make ready 100 g cake flour
- Take 40 g corn starch
- Make ready 6 egg whites
- Prepare 1/2 tsp cream of tartar (or lemon juice)
- Make ready 100 g 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.
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 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.
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 is going to wrap this up for this special food japanese cotton cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Happy cooking!
