Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Japanese Cotton Cheesecake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Japanese Cotton Cheesecake Recipe.
You can have Japanese Cotton Cheesecake using 11 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Japanese Cotton Cheesecake
Take 250 g of cream cheese (room temp).
Prepare 220 ml of heavy whipping cream.
You need 40 g of caster sugar (fine granulated sugar).
Make ready 6 of egg yolks.
Make ready 1 tsp of vanilla extract.
It’s 1 tbs of lemon or orange zest.
Make ready 100 g of cake flour.
Make ready 40 g of corn starch.
Take 6 of egg whites.
Make ready 1/2 tsp of cream of tartar (or lemon juice).
It’s 100 g of caster sugar.
Japanese Cotton Cheesecake instructions
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.
