Japanese Cotton Cheesecake
Serves
6
Total Time
1hrs 30mins
Calories
226
Japanese Cotton Cheesecake
- Cream cheese200 g
- Milk200 ml
- Egg white4
- Egg yolk4
- All purpose flour50 g
- Lemon zest½ tablespoon
- Lemon juice1 tablespoon
- Sugar80 g
Ingredients
- 1. Grease a clean cake tin
- 2. Line with parchment paper
- 3. Add cream cheese to a clean large mixing bowl
- 4. Heat in microwave until softened - 30 sec
- 5. Stir well
- 6. Whisk milk into the large mixing bowl
- 7. Add egg white to a clean large glass bowl
- 8. Chill in freezer
- 9. Add egg yolk to the large mixing bowl
- 10. Whisk well until combined
- 11. Sift all purpose flour into the large mixing bowl
- 12. Whisk well until combined
- 13. Strain the cream cheese mixture into a mixing bowl through a sieve
- 14. Push ingredients through the fine wire mesh with a little pressure to get a smooth, lump free mixture
- 15. Add lemon zest to the large mixing bowl
- 16. Pour lemon juice into the large mixing bowl
- 17. Remove the egg whites from the freezer
- 18. Whisk well until combined
- 19. Add sugar to the large glass bowl and continue mixing
- 20. Add sugar to the large glass bowl and continue mixing
- 21. Add sugar to the large glass bowl and continue mixing
- 22. Whisk well until foamy
- 23. Stir the cream cheese mixture well with a silicone spatula
- 24. Transfer the egg white and sugar mixture into the cream cheese mixture
- 25. Stir well until combined
- 26. Pour the batter into the prepared cake tin, stirring a little
- 27. Pre-heat oven - 140°C
- 28. Bake in water bath - 40 min, 140°C
- 29. Reduce heat
- 30. Bake in water bath - 20 min, 120°C
- 31. Turn the oven off
- 32. Wait - 20 min
- 33. Place onto cooling rack
- 34. Let cool completely
- 35. Place the cake on a cutting board and remove the parchment paper
- 36. Slice the cake and serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
