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cotton soft japanese cheesecake

★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

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

★★★★★ 1
serves 12
prep time 35 Min
cook time 1 Hr 10 Min

Ingredients For cotton soft japanese cheesecake

  • 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
  • 1/4 tsp

How To Make cotton soft japanese cheesecake

  • 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

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