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-1/2tbsp
Cream of tartar-1/4tsp
Butter-50grams
Cream cheese-250grams
Fresh milk-100ml
Cake flour (here i used  plain flour)-60grams
Corn flour-20grams
Salt-1/4tsp

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.

Print

Cotton Soft Japanese Cheesecake

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

 

Course: Cake, Dessert

Cuisine: International

Keyword: Cotton soft Japanese cheesecake

Servings: 6 makes

Author: Pavani

Ingredients

• Finely granulated sugar-140grams
• Egg whites-6
• Egg yolks-6
• Lemon juice-1/2tbsp
• Cream of tartar-1/4tsp
• Butter-50grams
• Cream cheese-250grams
• Fresh milk-100ml
• Cake flour here i used plain flour-60grams
• Corn flour-20grams
• Salt-1/4tsp

Instructions

1. Preheat the oven at 160°C.
2. 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.
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
4. 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.
5. Cover the cake pan bottom sides with silver foil  2-3 times in order to prevent water going into the pan.
6. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
7. Leave to cool in the pan for a few minutes.
8. Cut a slice and enjoy this moist and delicious Cotton Cheesecake.

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BANANA LOAF CAKE RECIPE

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