Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, japanese cotton cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Japanese Cotton Cheesecake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Japanese Cotton Cheesecake is something which I have loved my entire life.
Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Japanese Cotton Cheesecake:
- Take 250 g cream cheese (room temp)
- Get 220 ml heavy whipping cream
- Get 40 g caster sugar (fine granulated sugar)
- Make ready 6 egg yolks
- Make ready 1 tsp vanilla extract
- Make ready 1 tbs lemon or orange zest
- Get 100 g cake flour
- Prepare 40 g corn starch
- Make ready 6 egg whites
- Get 1/2 tsp cream of tartar (or lemon juice)
- Take 100 g caster sugar
Then this lighter Japanese version is for you. 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 also jiggly, due to the meringue egg white mixture in the recipe.
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.
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. Yes, it is called "Japanese" cheesecake. It is also known as Japanese cotton cheesecake or Japanese soufflé cheesecake. Because it's the cotton-like fluffy texture is distinguishably different from the rest of the cheesecakes. Also it does not require oriental ingredients.
So that’s going to wrap this up for this exceptional food japanese cotton cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
