Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a Authentic dish, japanese cotton cheesecake. It is one of my favorites food recipe. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Japanese Cotton Cheesecake is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Japanese Cotton Cheesecake is something which I’ve loved my entire life. They’re fine and they look wonderful.

Read customer reviews & Find best sellers. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey.

To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese cotton cheesecake using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Cotton Cheesecake:

1. Make ready 250 g cream cheese (room temp)
2. Get 220 ml heavy whipping cream
3. Get 40 g caster sugar (fine granulated sugar)
4. Take 6 egg yolks
5. Take 1 tsp vanilla extract
6. Take 1 tbs lemon or orange zest
7. Take 100 g cake flour
8. Prepare 40 g corn starch
9. Make ready 6 egg whites
10. Take 1/2 tsp cream of tartar (or lemon juice)
11. Take 100 g caster sugar

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. Includes a quick video on how to bake.

Instructions to make Japanese Cotton Cheesecake:

1. Preheat oven to 320F
2. Lay parchment paper in 9in pan, optionally, lay it around the pan as well
3. Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar
4. When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside
5. In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times
6. Start boiling water for water bath
7. Combine the flour into the egg yolk mixture
8. Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form
9. Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third.
10. Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size)
11. Bake at 390F for 18 minutes, until the top is slightly golden
12. Reduce the heat to 285F for another 20-30minutes
13. Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually
14. Take the cake out, and cool rest of the way before refrigerating
15. Dust with powdered sugar before serving.

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. Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life.

So that is going to wrap this up for this Easy food japanese cotton cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!