Japanese Cotton Cheesecake

2016-04-23 06.24.02 1.jpg

I like cheesecakes, but not the cotton or Japanese ones. But, I gave it a try anyway, and it turned out well. It’s soft, not too sweet, not too sour, and just right. I never felt guilty eating 3 successive slices of this cake. It felt really light to my tummy.

It’s pretty, but I would’ve wanted more cheesy taste to it. I like sour cream cheese. Sweet and sour.

Anyway, if you’re interested in my pretty cotton cheesecake, I’ll write down the recipe for you.

What you’ll need:

Quantity Unit Ingredients
140 grams Granulated Sugar
6 pcs Eggs
60 grams Butter
250 grams Cream Cheese
10 grams Powdered Milk
60 grams All-purpose Flour
20 grams Cornstarch

Optional: You can dust the top with icing sugar, just like I did in the picture, if you want to. 3-5 tablespoons, but it’s all up to you.

What you’ll do:

0. Line the bottom of a 9″ round pan. Do not line the sides, just grease it with butter. Preheat oven to 325°F. Prepare water bath.

1. Make the egg yolk mixture: microwave cream cheese, butter and milk  on 20-second intervals, stirring occasionally until smooth. Cool the mixture. Fold in the flour, the cornflour, salt, and egg yolks. Blend well with a hand mixer or a whisk.

2. Make the meringue: in a separate bowl, whisk egg whites and sugar until soft peaks form.

3. Mix 1/3 of meringue to the egg yolk mixture, then fold in the remaining 2/3 until smooth.

4. Pour batter into the pan, and bake in water bath for 1 hour. Make sure at least 1/3 of the pan is immersed in water bath.

It’s that easy. But you’ll need a lot of bowls. LOL


2 thoughts on “Japanese Cotton Cheesecake

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