Japanese Cotton Cheesecake dessert ππ°
Japanese Cotton Cheesecake dessert ππ°
β°Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours
β
Kcal: 210 kcal | Servings: 8 servings
------- Ingredients --------
140g cream cheese
50g unsalted butter
100ml milk
6 large eggs, separated
60g granulated sugar
1 tablespoon lemon juice
60g cake flour
20g cornstarch
1/4 teaspoon cream of tartar
Powdered sugar, for dusting (optional)
-------- Directions --------
Preheat the oven to 320Β°F (160Β°C). Grease and line an 8-inch round cake pan with parchment paper.
In a heatproof bowl, melt the cream cheese, butter, and milk over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Whisk in the egg yolks, one at a time, until well combined. Add lemon juice and mix.
Sift in the cake flour and cornstarch, then mix until smooth and well incorporated.
In a separate bowl, beat the egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.
Gently fold the egg white mixture into the cream cheese mixture in three batches until no white streaks remain.
Pour the batter into the prepared cake pan and smooth the top.
Place the cake pan in a larger baking dish and pour hot water into the outer baking dish until it reaches halfway up the sides of the cake pan.
Bake for 25-30 minutes, or until the top is golden brown and the center is set but still jiggly.
Turn off the oven and leave the cake in the oven with the door slightly ajar for 1 hour to prevent it from collapsing.
Remove from the oven and let the cake cool completely in the pan on a wire rack. Dust with powdered sugar before serving, if desired.
