date: 2020-12-20T06:21:49.246Z 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: Maggie Soto ratingvalue: 4.9 reviewcount: 23131 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: 225 calories recipecuisine: American preptime: "PT28M" cooktime: "PT54M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a special dish, japanese cotton cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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 well liked of current trending meals in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They're nice and they look fantastic. Japanese cotton cheesecake is something that I have loved my entire life. To begin with this recipe, we must first prepare a few ingredients. You can cook japanese cotton cheesecake using 9 ingredients and 5 steps. Here is how you cook it. ##### The ingredients needed to make Japanese cotton cheesecake: 1. Prepare 250 grams cream cheese 1. Get 75 grams egg yolks 1. Make ready 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. Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. 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