Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese cotton cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!

Japanese cotton cheesecake is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Japanese cotton cheesecake is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese cotton cheesecake:

1. Get 60 g full fat milk
2. Prepare 140 g creamcheese
3. Make ready 40 g butter
4. Take 50 g cake flour
5. Make ready 15 g corn flour
6. Take 5 egg yolk
7. Get 5 egg white
8. Get 100 g caster sugar

Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Jiggly cake, or cotton cheesecake, or Japanese cheesecake, or cotton cake, or Ogura cake, or Taiwanese old fashioned sponge cake, or Lottie calls it, "Cotton Jiggly Cake" is a type of Asian. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake") maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. Hi, thanks so much of sharing such details n wonderful Japanese cheese cake.

Steps to make Japanese cotton cheesecake:

1. Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.
2. Mix milk, cream cheese and butter at low heat. Blend until smooth
3. Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste
4. Add egg yolk one by one. Blend until well combined. set aside
5. Beat egg white with sugar until soft peak meringue is formed
6. Fold 1/3 of meringue each time into creamcheese batter.
7. Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble
8. Bake in water bath at 120ac for 20 minutes. Increase temperature to 150 C for 15 minutes. Lower temperature to 100C and continue baking for 40 minutes. Then leave the cake to cool down in the oven for another 10min
9. Leave the cake cool completely befor removing from the mold.

The cheesecake turn out not cooked at all. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage. Yes, it is called "Japanese" cheesecake. It is also known as Japanese cotton cheesecake or Japanese soufflé cheesecake. Because it's the cotton-like fluffy texture is distinguishably different from the rest of the cheesecakes.

So that is going to wrap it up with this special food japanese cotton cheesecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!