Japanese Cotton Cheesecake

Maria Pasicolan Recipe

By Maria Pasicolan mawit

this is a recipe taught to me by my Japanese girlfriend's grandma. She knew i love this dessert.

Until, New Year's Eve when my dinner menu was all Japanese, i thought of looking for the old recipe.

This recipee is dedicated to the late Mrs. Tanaka. this sure is a good recipe and it got a lot of praises.


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

238 g
cream cheese
3/4 c
milk, 2%
4 Tbsp
butter
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1/2+1t c
cake flour
2 Tbsp
cornstarch
6
eggs separated
1/4 tsp
cream of tartar
3/4 c
sugar
confectioners' sugar ( optional )
fresh berries (optional)
1 tsp
vanilla


Directions Step-By-Step

1
In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool.

In a separate bowl beat egg yolk and add half of the sugar and vanilla.
2
Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
3
In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry,

Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
4
Prepare 8" springform pan cover with parchment paper and make a neck.

Pour the batter, tap the pan to release air bubbles.
Bake at 350 F, 1 hr on hot water bath (bain marie)
turn off oven keep the door ajar for 10 min. before taking the cake out.

Cool in cooling rack for 30min.
5
Sprinkle with confectioner sugar and topping with fruit of choice is optional

Serve cold. Enjoy!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #cheesecake, #japanese