Japanese cotton cheesecake - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Japanese cotton cheesecake! A quick and easy dinner that is ready in under 40 minutes! 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. Рецепт дня. «Японский хлопковый чизкейк» (Cotton 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. 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.
Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes.
You can cook Japanese cotton cheesecake with 9 Ingredients and 5 steps. See the following guide!
Ingredients for Japanese cotton cheesecake:
- 250 grams cream cheese.
- 75 grams egg yolks.
- 1/2 cup condensed milk.
- 20 grams cake flour.
- 30 grams cornstarch.
- 250 ml milk.
- 75 grams butter.
- 125 grams egg whites.
- 100 grams sugar.
And it is not difficult to make. 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. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes.
Step by step how to cook 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..
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. Japanese Cotton Cheesecake is a Fusion Recipe that combines the rasmalai ingredients with the most popular dessert recipe of Japan. 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. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.