date: 2020-11-19T22:51:13.332Z image: https://img-global.cpcdn.com/recipes/6423376690151424/751x532cq70/japanese-cotton-cheesecake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6423376690151424/751x532cq70/japanese-cotton-cheesecake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6423376690151424/751x532cq70/japanese-cotton-cheesecake-recipe-main-photo.jpg author: Rosetta Nash ratingvalue: 4.9 reviewcount: 21170 recipeingredient: - "250 grams cream cheese" - "75 grams egg yolks" - "1/2 cup condensed milk" - "20 grams cake flour" - "30 grams cornstarch" - "250 ml milk" - "75 grams butter" - "125 grams egg whites" - "100 grams sugar" recipeinstructions: - "Whisk the room temperature cream cheese until soft. Set it aside. Wrap the bottom of a 8-inch round cake pan by aluminium foil. Line the pan with baking paper." - "Beat the egg yolk and add the condensed milk, shifted cake flour and cornstarch into it.(If you want the cake becomes more fluffy, you can add more cornstarch instead of cake flour). Mix well. Then mix it with the cream cheese." - "Heat the milk and butter together until it is slight boil. Add 1/3 of milk into the step2 mixture. Stir it fast. Add the remaining milk and stir. Then put it into the fridge until need." - "Preheat the oven to 150°C. Whisk the egg whites with sugar until soft peak is formed. Add the egg whites into the step3 mixture in several times. Use the hand mixer to mix it genteelly by hand. Pour the mixture into the cake pan in step1 and put it in the oven pan. Pour some water in the oven pan." - "Bake the cake in 150°C for 15 min. Then bake it in 170°C for 25 min. Last, bake it in 180°C for 5 min." categories: - Recipe tags: - japanese - cotton - cheesecake katakunci: japanese cotton cheesecake nutrition: 289 calories recipecuisine: American preptime: "PT16M" cooktime: "PT31M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, japanese cotton cheesecake. One of my favorites. This time, I will make it a bit unique. This will be really delicious. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. Best Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. Includes a video on how to bake. Japanese cotton cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Japanese cotton cheesecake is something that I have loved my entire life. They are nice and they look wonderful. To begin with this recipe, we have to prepare a few components. You can have japanese cotton cheesecake using 9 ingredients and 5 steps. Here is how you cook it. ##### The ingredients needed to make Japanese cotton cheesecake: 1. Make ready 250 grams cream cheese 1. Get 75 grams egg yolks 1. Get 1/2 cup condensed milk 1. Take 20 grams cake flour 1. Take 30 grams cornstarch 1. Make ready 250 ml milk 1. Prepare 75 grams butter 1. Prepare 125 grams egg whites 1. Prepare 100 grams sugar Whether you or your holiday guests are big cheesecake fans. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes. And it is not difficult to make. Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make the BEST cotton cheesecake, light, soft, fluffy, crea. ##### Steps to make Japanese cotton cheesecake: 1. Whisk the room temperature cream cheese until soft. Set it aside. Wrap the bottom of a 8-inch round cake pan by aluminium foil. Line the pan with baking paper. 1. Beat the egg yolk and add the condensed milk, shifted cake flour and cornstarch into it.(If you want the cake becomes more fluffy, you can add more cornstarch instead of cake flour). Mix well. Then mix it with the cream cheese. 1. Heat the milk and butter together until it is slight boil. Add 1/3 of milk into the step2 mixture. Stir it fast. Add the remaining milk and stir. Then put it into the fridge until need. 1. Preheat the oven to 150°C. Whisk the egg whites with sugar until soft peak is formed. Add the egg whites into the step3 mixture in several times. Use the hand mixer to mix it genteelly by hand. Pour the mixture into the cake pan in step1 and put it in the oven pan. Pour some water in the oven pan. 1. Bake the cake in 150°C for 15 min. Then bake it in 170°C for 25 min. Last, bake it in 180°C for 5 min. And it is not difficult to make. Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make the BEST cotton cheesecake, light, soft, fluffy, crea. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Soft, cotton-y, and so, so good. So that is going to wrap it up for this exceptional food japanese cotton cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. 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