Simple Way to Prepare Ultimate Japanese Cotton Cheesecake
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Homemade Japanese Cotton Cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Cotton Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Cotton Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Japanese Cotton Cheesecake using 11 ingredients and 15 steps. Here is how you cook it.
A lighter version of the New York Cheesecake, a burst of citrus flavor making this cake even more scrumptious, and yet healthier
Ingredients and spices that need to be Prepare to make Japanese Cotton Cheesecake:
- 250 g cream cheese (room temp)
- 220 ml heavy whipping cream
- 40 g caster sugar (fine granulated sugar)
- 6 egg yolks
- 1 tsp vanilla extract
- 1 tbs lemon or orange zest
- 100 g cake flour
- 40 g corn starch
- 6 egg whites
- 1/2 tsp cream of tartar (or lemon juice)
- 100 g caster sugar
Instructions 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.
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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Ultimate Japanese Cotton Cheesecake. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!