Recipe Japanese cotton cheesecake : Easy, Special and Delicious

Recipe Japanese cotton cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Japanese cotton cheesecake. This Recipe Japanese cotton cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Japanese cotton cheesecake was necessary 5h 25m, cook 1h and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Japanese cotton cheesecake

With a light and pillowy texture, this melt-in-your-mouth Japanese cotton cheesecake is almost reminiscent of a souffle.

16 Ingredients

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  250g cream cheese, chopped, at room temperature
  
  
  


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  60g butter, chopped, at room temperature
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  5 eggs, separated
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  1 tbsp fresh lemon juice
  
  
  


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  50g (1/3 cup) plain flour
  
  
  


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  1 tbsp cornflour
  
  
  


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  Icing sugar, to dust
  
  
  


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  Chopped pistachios, to serve
  
  
  


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  Thick or dollop cream, to serve
  
  
  



• Caramelised citrus



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  1 ruby grapefruit
  
  
  


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  1 orange
  
  
  


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  1 lime
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160C conventional (see notes). Release the base of a 23cm (base measurement) springform pan. Place a sheet of baking paper over the base, allowing a 4cm overhang. Secure the base, paper side up, back in the pan. Lightly grease the side of the pan. Place a large sheet of extra-wide foil on a clean work surface. Place the cake pan in the centre of the foil. Fold edges of the foil around the side to enclose the pan. Repeat with another sheet of extra-wide foil.
  
  
  


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  Step 2
  
  
  
  
  Use electric beaters to beat the cream cheese, butter and 2 tbs caster sugar in a bowl until smooth. Beat in the egg yolks. Add the vanilla paste and milk. Beat on low speed until combined. Beat in the lemon juice. Sift over the combined flours and gently fold to combine.
  
  
  


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  Step 3
  
  
  
  
  Use clean electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Beat in the remaining caster sugar, a little at a time, beating well after each addition, until the sugar is dissolved. Use a balloon whisk to gently fold the egg white mixture into the cream cheese mixture until combined.
  
  
  


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  Step 4
  
  
  
  
  Pour the mixture into the prepared pan. Place the springform pan in a roasting pan and add enough warm water to come halfway up the side of the springform pan. Bake for 1 hour or until the top is golden and the cake feels springy when touched in the centre. Turn off oven. Leave cheesecake in the oven, with the door slightly ajar, to cool completely. Remove the springform pan from the roasting pan and place, covered, in the fridge for 4 hours or overnight to set.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 180C/160C fan forced. Peel the grapefruit, orange and lime and remove any bitter white pith. Slice the fruits into 7mm-thick rounds. Arrange in a single layer in a large ovenproof dish, placing the larger pieces around the edges and the smaller pieces in the middle. Sprinkle with the caster sugar and roast for 30 minutes, until tender and slightly caramelised. Set aside to cool.
  
  
  


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  Step 6
  
  
  
  
  To serve, release the side of the springform pan and slide the cake onto a serving plate. Top with grapefruit, orange and lime slices. Dust with icing sugar and sprinkle with pistachios. Top with thick or dollop cream. Drizzle with the pan juices.
  
  
  

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