Cotton Soft Japanese Cheesecake Recipe

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Cotton Soft Japanese Cheesecake

Angela Pietrantonio

By
@mrsjoepie

I've gotta try this, just got it in an email.

Recipe source~ food.com


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Rating:

Comments:

Serves:

12

Prep:

35 Min

Cook:

1 Hr 10 Min

Ingredients

5 oz
extra finely granulated sugar
6
egg whites
6
egg yolks
1/4 tsp
teaspoon cream of tartar
2 oz
ounces butter
9 oz
ounces cream cheese
3 fl
ounces fresh milk
1 Tbsp
lemon juice
2 oz
cake flour
1 oz
cornstarch
1/4 tsp
salt

Directions Step-By-Step

1
Preheat oven to 325 degrees.
2
Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
3
Melt cream cheese, butter and milk over a double boiler.
Cool the mixture.
4
Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
5
Whisk egg whites with cream of tartar until foamy.
6
Add the sugar into the egg white mixture and whisk until soft peaks form.
7
Add the egg white mixture to the cheese mixture.
8
Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
9
Pour mixture into prepared pan.
10
Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

5 points per slice

About this Recipe

Course/Dish: Cakes, Other Desserts