japanese cotton cheesecake
(2 ratings)
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.
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(2 ratings)
yield
8 serving(s)
prep time
25 Min
cook time
1 Hr 10 Min
Ingredients For japanese cotton cheesecake
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238 gcream cheese
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3/4 cmilk, 2%
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4 Tbspbutter
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1/2+1t ccake flour
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2 Tbspcornstarch
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6eggs separated
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1/4 tspcream of tartar
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3/4 csugar
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confectioners' sugar ( optional )
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fresh berries (optional)
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1 tspvanilla
How To Make japanese cotton cheesecake
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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.
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2Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
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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.
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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.
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5Sprinkle with confectioner sugar and topping with fruit of choice is optional Serve cold. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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