Petitchef

Cotton soft japanese cheesecake

Dessert
6 servings
30 min
40 min
Easy

Ingredients

Number of serving: 6
140g fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp cream of tartar

50g butter

250g cream cheese

100ml fresh milk

1 tbsp lemon juice (I omitted this)

60g cake flour

20g corn flour

1/4 tsp salt

Preparation

  • 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

    2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

    3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.

    4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.

Photos

Cotton Soft Japanese Cheesecake, photo 1Cotton Soft Japanese Cheesecake, photo 2



Comments:

14/03/2014

Very yummy!!

i cooked this recipe (0) (0) Abuse
26/07/2014

Very very yummy, good

(0) (0) Abuse
08/01/2013

It was awesome................!!!!

(0) (0) Abuse
25/11/2012

Sounds wonderful

(1) (0) Abuse
24/11/2012

Very light and original

(0) (0) Abuse
23/11/2012

Sound very good

(0) (0) Abuse

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