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There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to japanese cotton cheesecake recipe. To cook japanese cotton cheesecake you need 9 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Japanese cotton cheesecake:
- Prepare 250 grams cream cheese
- Provide 75 grams egg yolks
- You need 1/2 cup condensed milk
- Use 20 grams cake flour
- Take 30 grams cornstarch
- Prepare 250 ml milk
- Provide 75 grams butter
- Take 125 grams egg whites
- Take 100 grams sugar
Steps to make 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.
Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.
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