Japanese cotton cheesecake

Cakes 266 Last Update: Jun 03, 2022 Created: Jun 03, 2022 0 0 0
Japanese cotton cheesecake
  • Serves: 12 People
  • Prepare Time: 45 min
  • Cooking Time: 1 hour 20 m
  • Calories: 262
  • Difficulty: Easy
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Its velvety texture has won the hearts of millions of connoisseurs around the world. We will tell you how to diversify the classic cheesecake.

Ingredients

Directions

  1. In a metal bowl, mix the cream, half the icing sugar, and cream cheese. Put the mass in a water bath and, stirring constantly, bring the mixture to a homogeneous state (approximately 4-5 minutes).
  2. Remove the container from the heat. Add the yolks to the contents and mix again.
  3. Gradually add cornstarch and sifted flour to the mixture. Stir gently, trying not to form lumps.
  4. Add salt to the egg whites and beat until thick. Then in 3-4 steps, add the remaining powdered sugar and continue beating until thick but soft peaks.
  5. Carefully add the proteins to the cheesecake and egg yolk filling. Put the mass in a parchment-lined form.
  6. Bake in a water bath on the lower level of the oven at 200 degrees for 15 minutes. Then lower the temperature to 135 ° C and leave it in the oven for another 30 minutes. Then turn off the oven and leave the dessert to cool for half an hour. All. Japanese cheesecake is ready!

Japanese cotton cheesecake



  • Serves: 12 People
  • Prepare Time: 45 min
  • Cooking Time: 1 hour 20 m
  • Calories: 262
  • Difficulty: Easy

Its velvety texture has won the hearts of millions of connoisseurs around the world. We will tell you how to diversify the classic cheesecake.

Ingredients

Directions

  1. In a metal bowl, mix the cream, half the icing sugar, and cream cheese. Put the mass in a water bath and, stirring constantly, bring the mixture to a homogeneous state (approximately 4-5 minutes).
  2. Remove the container from the heat. Add the yolks to the contents and mix again.
  3. Gradually add cornstarch and sifted flour to the mixture. Stir gently, trying not to form lumps.
  4. Add salt to the egg whites and beat until thick. Then in 3-4 steps, add the remaining powdered sugar and continue beating until thick but soft peaks.
  5. Carefully add the proteins to the cheesecake and egg yolk filling. Put the mass in a parchment-lined form.
  6. Bake in a water bath on the lower level of the oven at 200 degrees for 15 minutes. Then lower the temperature to 135 ° C and leave it in the oven for another 30 minutes. Then turn off the oven and leave the dessert to cool for half an hour. All. Japanese cheesecake is ready!

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