Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese cotton cheesecake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Japanese Cotton Cheesecake is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Japanese Cotton Cheesecake is something which I have loved my whole life.
To get started with this particular 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 can achieve it.
The ingredients needed to make Japanese Cotton Cheesecake:
- Prepare 250 g cream cheese (room temp)
- Take 220 ml heavy whipping cream
- Prepare 40 g caster sugar (fine granulated sugar)
- Get 6 egg yolks
- Make ready 1 tsp vanilla extract
- Get 1 tbs lemon or orange zest
- Take 100 g cake flour
- Get 40 g corn starch
- Get 6 egg whites
- Take 1/2 tsp cream of tartar (or lemon juice)
- Get 100 g caster sugar
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.
So that is going to wrap it up with this exceptional food japanese cotton cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
