Cotton Soft Japanese Cheesecake | How to make Cotton Soft Japanese Cheesecake

By Priya Suresh  |  29th Aug 2016  |  
4.2 from 4 reviews Rate It!
  • Cotton Soft Japanese Cheesecake, How to make Cotton Soft Japanese Cheesecake
Cotton Soft Japanese Cheesecakeby Priya Suresh
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About Cotton Soft Japanese Cheesecake Recipe

The most important ingredient for this cheesecake is eggs, without eggs just forget this cheesecake. The number of the eggs in this cheesecake might be bit shocking but this is a must, and the most important things are to beat the egg whites perfectly and baking/cooling the cheesecake. If you have never tried a Japanese cheesecake, it's time to make some, it's definitely worth trying.

Cotton Soft Japanese Cheesecake is delicious and authentic dish. Cotton Soft Japanese Cheesecake by Priya Suresh is a great option when you want something interesting to eat at home. Restaurant style Cotton Soft Japanese Cheesecake is liked by most people . The preparation time of this recipe is 30 minutes and it takes 75 minutes to cook it properly. Cotton Soft Japanese Cheesecake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Cotton Soft Japanese Cheesecake. Cotton Soft Japanese Cheesecake is an amazing dish which is perfectly appropriate for any occasion. Cotton Soft Japanese Cheesecake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Cotton Soft Japanese Cheesecake at your home.

Cotton Soft Japanese Cheesecake

Ingredients to make Cotton Soft Japanese Cheesecake

  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 1/2 cup + 3 tablespoon super fine sugar
  • 50 grams butter
  • 250 grams cream cheese
  • 100 ml fresh milk
  • 1 tablespoon lemon juice
  • 1/3 cup + 1 tablespoon all purpose flour
  • 2 tablespoon + 1 teaspoon corn flour

How to make Cotton Soft Japanese Cheesecake

  1. Melt the cream cheese, butter and milk in the double boiler method, then cool it completely. Fold in the flour, corn flour, egg yolks, lemon juice and mix it well.
  2. Meanwhile whisk the egg whites with cream of tartar until it's foamy, slowly add in the sugar and whisk it until soft peaks form.
  3. Now add the cheese mixture to the egg white mixture and slowly mix it well.
  4. Grease a 8" spring form pan and line the bottom and sides of the pan with baking paper. Pour this cheesecake batter into the already prepared springform pan.
  5. Place the springform pan in a baking pan and pour enough boiling water in a baking pan. Steam will help to make the cake soft and moist, hot water around the cake will gradually cook it inside.
  6. Arrange it in the middle rack of the oven. Bake at 320 degrees F or 160 degrees C for 60 minutes and reduce the temperature to 300 degrees F or 140 degrees C and bake for 15 minutes.
  7. When a skewer inserted comes out clean, turn off the oven. Don't take out the cake immediately from the oven. Remove the cake from the oven and let it cool completely.
  8. Refrigerate for few hours before serving. Enjoy with your favourite fruits coulis!

Reviews for Cotton Soft Japanese Cheesecake (4)

Sangeeta Kaushala month ago

What is cream of tarter

Nidhi Surana2 years ago

Can you make a eggless version of this cake?

aahna krishna2 years ago

Lovely one Priya :)

namratha nagaraj2 years ago

what ingredient can replace tartar, I'm not sure if I can get it