Japanese Cotton Cheesecake Recipe by Fiona Lau


Japanese Cotton Cheesecake - Modifying by Fiona Lau 
Adapted from: RasaMalaysia

Ingredients:

  • 250g Philadelphia cream cheese
  • 6 egg yolks
  • 50g castor sugar 
  • 60g salted butter ( I use SCS  Butter )
  • 120 ml Fresh milk ( I use Meiji )
  • 1 Tbsp. lemon juice
  • 70g cake flour ( I Prefer blue Jacket i find the flour is very silky and soft )
  • 20g cornflour
  • 2 tsp Vanilla Extract / Vanilla Bean Paste

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70g castor sugar 


Method:

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. 
  2. Fold in the blue jacket flour ( cake Flour ), the cornflour, egg yolks, lemon juice and mix well.
  3. Make the meringue by whisking egg whites until foamy. 
  4. You can beat with a stand mixer or handheld mixer. 
  5. Add in the sugar and whisk until soft peaks form. 
  6. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. 
  7. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. 
  8. FOLD GENTLY. 
  9. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  10. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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