Name: Japanese Cotton soft Cheesecake recipe by Jaya Rajesh at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 100 gm Cream cheese; 10 gm all purpose flour; 10 gm corn flour; 3 egg whites; 3 egg yolks; 1 1/4 tbsp butter; 2 tbsp Sour Cream; 100 ml milk; 40 gms powdered sugar; 1 tsp vanilla extract; Cocoa powder for dusting

ABOUT Japanese Cotton soft Cheesecake RECIPE

This cake was a nightmare for me. I have tried this cake 3 times first being utter disaster,second was ok types and third attempt well the pics are before you. It turned out just perfect. Smooth flat top,pure white and silky smooth texture. Am sure you all will love it. I have gone through various youtube channels though i knew the recipe i wanted yo do this time with correct technique ,so can not name a particular channel. I hope you all will give it a try.

Ingredients Serving: 6

100 gm Cream cheese
10 gm all purpose flour
10 gm corn flour
3 egg whites
3 egg yolks
1 1/4 tbsp butter
2 tbsp Sour Cream
100 ml milk
40 gms powdered sugar
1 tsp vanilla extract
Cocoa powder for dusting

Instructions

Place egg whites in a very clean bowl. The bowl should be super clean a pinch of grease may spoil your cake.
Place the bowl of egg whites over a double boiler and start whisking it till it is frothy.
Once frothy remove from double boiler and add half of the sugar and whisk till stiff peaks stage. Keep it aside.
In another vessel add in cream cheese, milk, sour cream, butter and just melt by placing it over the gas stove.
Add in the egg yolks one by one in the cream cheese mixture and mix properly with each addition.
Sieve in the flour and gently mix it till well combined. Strain the mixture for a smooth texture and add in the remaining sugar and again mix well.
Combine egg whites with the cream cheese mixture in 3 additions and add in vanilla extract.
Pour this in a parchment paper lined tin and gently give it a tap to remove any air bubbles.
Bake this in a preheated oven at 160 degree in water bath for 45 minutes.
After 45 minutes let the cake cool in the oven itself and slowly unmold it.
Dust some cocoa powder over the cake and serve.

Similar Recipes