Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese cotton cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese cotton cheesecake is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Japanese cotton cheesecake is something that I’ve loved my entire life. They’re nice and they look wonderful.
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. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!
To get started with this recipe, we have to 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:
- Make ready 250 grams cream cheese
- Make ready 75 grams egg yolks
- Make ready 1/2 cup condensed milk
- Prepare 20 grams cake flour
- Make ready 30 grams cornstarch
- Make ready 250 ml milk
- Make ready 75 grams butter
- Prepare 125 grams egg whites
- Make ready 100 grams sugar
Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Whether you or your holiday guests are big cheesecake fans. If I tell you it's a dessert fallen from the sky, you'll tell me Making this cheesecake from Japanese cotton is very simple, but it requires following certain steps.
Steps 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.
Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream Japanese Cotton Cheesecake. this link is to an external site that may or may not meet. Today bake myself another japanese cotton cheesecake.keep on trying until i get to perfection. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. This crustless cheesecake is easy to make and won't Then this lighter Japanese version is for you.
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