I made this Cotton Soft Japanese Cheesecake for baking partners group created by Swathi. The cake is very moist and melts into your mouth like that itself. Thanks to Reeni for choosing this cake. Here goes the recipe.
Ingredients:
Finely granulated sugar-140grams
Egg whites-6
Egg yolks-6
Lemon juice-½tbsp
Cream of tartar-¼tsp
Butter-50grams
Cream cheese-250grams
Fresh milk-100ml
Cake flour (here i used plain flour)-60grams
Corn flour-20grams
Salt-¼tsp
Preparation:
Preheat the oven at 160°C.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Add the egg whites to the cheese mixture and fold well. Pour into an 8-inch round springform cake pan, lightly grease and line the bottom and sides of the pan with greaseproof baking paper.
Cover the cake pan bottom sides with silver foil 2-3 times in order to prevent water going into the pan.
Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
Leave to cool in the pan for a few minutes.
Cut a slice and enjoy this moist and delicious Cotton Soft Japanese Cheesecake.
Cotton Soft Japanese Cheesecake
Ingredients
- Finely granulated sugar-140grams
- Egg whites-6
- Egg yolks-6
- Lemon juice-½tbsp
- Cream of tartar-¼tsp
- Butter-50grams
- Cream cheese-250grams
- Fresh milk-100ml
- Cake flour here i used plain flour-60grams
- Corn flour-20grams
- Salt-¼tsp
Instructions
- Preheat the oven at 160°C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Add the egg whites to the cheese mixture and fold well. Pour into an 8-inch round springform cake pan, lightly grease and line the bottom and sides of the pan with greaseproof baking paper.
- Cover the cake pan bottom sides with silver foil 2-3 times in order to prevent water going into the pan.
- Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
- Leave to cool in the pan for a few minutes.
- Cut a slice and enjoy this moist and delicious Cotton Cheesecake.
Other cake recipes for you from Pavanis kitchen
DOUBLE CHOCOLATE BANANA CAKE RECIPE
EASY SAVOURY SEMOLINA CAKE RECIPE
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wow ..it looks fab ...so tempting
Delicious and soft looking Japanese cake. Looks wonderful.
Deepa
very nice one...
Looks so perfectly made..nice texture and colour.
Looks super soft, delicious and inviting cheesecake.
wow super soft and yummy cake...
This is perfection,soft and looks so delicious.
You did so well on this Japanese Cheesecake! It looks gorgeous!
This cake looks very soft. So tempting!!
Such a perfect and well risen cheesecake
Delicious and soft cotton Japanese cake, you did very well Pavani.
I can literally feel the texture.love it.
The cakes is fabulous and I have been seeing a series of it made by others as well.
I adore the moist, the simplicity and most of all the outcome.
Such a beautiful texture!
Awesome texture your cake has. Love it
Delicious and yummy cake.