Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cotton cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Cotton Cheesecake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Cotton Cheesecake is something that I’ve loved my whole life.
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. Leaving the cake in the oven after it's done baking helps to minimize some of the deflating. The cold air sets the cream cheese and greatly improves the flavor and texture.
To begin with this recipe, we have to prepare a few components. You can cook cotton cheesecake using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cotton Cheesecake:
- Make ready cheese mixture
- Get 7 slice cheese (around 125 gm or 1 cup and a half)
- Take 75 grams unsalted butter
- Get 200 ml milk or evaporated milk
- Get meringue
- Make ready 5 large egg whites
- Take 75 grams castor sugar
- Prepare 1/2 tsp cream of tartar
- Get others
- Prepare 1 tbsp lemon juice
- Take 75 grams self raising flour
- Prepare 5 large egg yolks
This no-bake dessert tastes just like cotton candy and has a big dollop of the fluffy stuff on top. Cheesecakes are pretty popular over here! They are loved by everyone and can be made in so many ways and so many flavors. Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life.
Instructions to make Cotton Cheesecake:
- Preheat the oven to 175C°. Grease and flour 8×8in baking pan. Heat the butter, cheese and milk over medium heat pan. Stir occasionally until it melt. Remove from heat.
- In a large bowl, beat white eggs, sugar and cream of tartar until it becomes meringue. Meringue tips: try flip over your bowl on your face. If it do not fall on your face, it is meringue enough. Lol. Please do not intentionally mix it with other ingredient such as water or egg yolk or else your meringue won't come out perfectly. Clean and dry your bowl first before whisk them.
- In another large bowl, beat egg yolk until thick and light.
- Sift the cheese mixture and pour them into the egg yolk. Add flour and mix them into the mixture in batches.
- Then, pour the white eggs mixture and lemon juice into the cheese mixture. Fold them until it well combined.
- Pour the batter in a baking pan and bake for 60-70 minutes by using waterbath technique as the picture shown below
- Remove the pan from the oven. Let it cool down and your super fluffy cheesecake is ready to serve!!
I fell in love with it right at the first time I tried it. And until now, it is still in my most-favourite-cake-of-all-time list. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. 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.
So that is going to wrap this up with this exceptional food cotton cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
