Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a instant dish, japanese cotton cheesecake. It is one of my favorites food recipe. For mine, I am going to make it a bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders Check Out Japanese Cotton On eBay. Check Out Great Products On eBay. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake.

Japanese cotton cheesecake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Japanese cotton cheesecake is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have japanese cotton cheesecake using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese cotton cheesecake:

1. Get full fat milk
2. Get creamcheese
3. Prepare butter
4. Make ready cake flour
5. Prepare corn flour
6. Take egg yolk
7. Make ready egg white
8. Take caster sugar

Often described as a combination of the more classic creamy cheesecake and a soufflé. In fact, if you're in Japan, you'll find that Japanese Cheesecake is actually referred to as soufflé cheesecake (スフレチーズケーキ). Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top.

Instructions to make Japanese cotton cheesecake:

1. Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.
2. Mix milk, cream cheese and butter at low heat. Blend until smooth
3. Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste
4. Add egg yolk one by one. Blend until well combined. set aside
5. Beat egg white with sugar until soft peak meringue is formed
6. Fold 1/3 of meringue each time into creamcheese batter.
7. Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble
8. Bake in water bath at 120ac for 20 minutes. Increase temperature to 150 C for 15 minutes. Lower temperature to 100C and continue baking for 40 minutes. Then leave the cake to cool down in the oven for another 10min
9. Leave the cake cool completely befor removing from the mold.

Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot. 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 this up with this awesome food japanese cotton cheesecake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!