Japanese Cotton Cheesecake
Japanese Cotton Cheesecake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, japanese cotton cheesecake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Cotton Cheesecake is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Japanese Cotton Cheesecake is something which I’ve loved my entire life.

Gourmet Food, Food Gifts & Mail Order Foods Shipped to Your Door Anywhere! Find Deals on Japanese Cheesecake in Groceries on Amazon. 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.

To begin with this particular recipe, we must prepare a few components. You can cook japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Japanese Cotton Cheesecake:
  1. Get 250 g cream cheese (room temp)
  2. Prepare 220 ml heavy whipping cream
  3. Take 40 g caster sugar (fine granulated sugar)
  4. Get 6 egg yolks
  5. Get 1 tsp vanilla extract
  6. Prepare 1 tbs lemon or orange zest
  7. Make ready 100 g cake flour
  8. Get 40 g corn starch
  9. Get 6 egg whites
  10. Get 1/2 tsp cream of tartar (or lemon juice)
  11. Get 100 g caster sugar

Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life. I fell in love with it right at the first time I tried it. And until now, it is still in my most-favourite-cake-of-all-time list. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake.

Instructions to make Japanese Cotton Cheesecake:
  1. Preheat oven to 320F
  2. Lay parchment paper in 9in pan, optionally, lay it around the pan as well
  3. Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar
  4. When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside
  5. In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times
  6. Start boiling water for water bath
  7. Combine the flour into the egg yolk mixture
  8. Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form
  9. Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third.
  10. Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size)
  11. Bake at 390F for 18 minutes, until the top is slightly golden
  12. Reduce the heat to 285F for another 20-30minutes
  13. Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually
  14. Take the cake out, and cool rest of the way before refrigerating
  15. Dust with powdered sugar before serving.

And until now, it is still in my most-favourite-cake-of-all-time list. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. A meringue is the secret to this light cheesecake. [Photographs: J. Kenji López-Alt] Love the flavor of cheesecake, but find it too rich? Then this lighter Japanese version is for you.

So that is going to wrap this up for this special food japanese cotton cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!