Japanese Cotton Cheesecake
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.
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- 238 g
- cream cheese
- 3/4 c
- milk, 2%
- 4 Tbsp
- 1/2+1t c
- cake flour
- 2 Tbsp
- eggs separated
- 1/4 tsp
- cream of tartar
- 3/4 c
- confectioners' sugar ( optional )
- fresh berries (optional)
- 1 tsp
1In 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.
2Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
3In 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.
4Prepare 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.
5Sprinkle with confectioner sugar and topping with fruit of choice is optional
Serve cold. Enjoy!