Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cotton cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
All the cheesecakes are handcraft in small batches, packaged with love, and shipped out to various grocery stores in the South, including Ramey's, Rouses Markets, Greer's, and many more. Nail this recipe for light, fluffy cotton cheesecake, as popularized by the Japanese, using a magical combo of cake flour, superfine sugar, and separated eggs. Cotton Candy Cheesecake is my kiddos new favorite dessert.
Cotton Cheesecake is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Cotton Cheesecake is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have cotton cheesecake using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cotton Cheesecake:
- Prepare cheese mixture
- Prepare 7 slice cheese (around 125 gm or 1 cup and a half)
- Get 75 grams unsalted butter
- Prepare 200 ml milk or evaporated milk
- Prepare meringue
- Take 5 large egg whites
- Get 75 grams castor sugar
- Get 1/2 tsp cream of tartar
- Prepare others
- Prepare 1 tbsp lemon juice
- Take 75 grams self raising flour
- Prepare 5 large egg yolks
There is a bit of science applied here to make a fluffy moist cheesecake: The meringue needs to have a soft peak. Do not beat the meringue too much and form a hard peak. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Leaving the cake in the oven after it's done baking helps to minimize some of the deflating.
Instructions to make Cotton Cheesecake:
- Preheat the oven to 175C°. Grease and flour 8×8in baking pan. Heat the butter, cheese and milk over medium heat pan. Stir occasionally until it melt. Remove from heat.
- In a large bowl, beat white eggs, sugar and cream of tartar until it becomes meringue. Meringue tips: try flip over your bowl on your face. If it do not fall on your face, it is meringue enough. Lol. Please do not intentionally mix it with other ingredient such as water or egg yolk or else your meringue won't come out perfectly. Clean and dry your bowl first before whisk them.
- In another large bowl, beat egg yolk until thick and light.
- Sift the cheese mixture and pour them into the egg yolk. Add flour and mix them into the mixture in batches.
- Then, pour the white eggs mixture and lemon juice into the cheese mixture. Fold them until it well combined.
- Pour the batter in a baking pan and bake for 60-70 minutes by using waterbath technique as the picture shown below
- Remove the pan from the oven. Let it cool down and your super fluffy cheesecake is ready to serve!!
This pillowy cotton cheesecake is often requested by my family and friends for social gatherings. It is a very light fragrant cake that just melts in the mouth, and is always the first one to go on the table. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe.
So that is going to wrap it up for this special food cotton cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
