MOIST Japanese Soufflé Cheesecake I COTTON CHEESECAKE
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- Опубликовано: 13 апр 2025
- Japanese Cheesecake is also known as a Japanese Cotton Cheesecake or a Japanese Soufflé' Cheesecake.
Ingredients:
Cake Batter
110g cream cheese
40g unsalted butter
75g milk
1tsp vanilla
30g cake flour
10g cornstarch
Meringue
3 eggs (separate the yolk and white)
1/2 tsp cream of tartar
60g sugar
Directions
Separate 3 eggs. Place the egg yolks and egg whites in separate bowl.
Place the butter, cream cheese and milk into a pot over low-heat. Allow the ingredients to melt, and mix together into smooth batter mixture.
Remove the pot from heat, and add the egg yolks and vanilla into the batter mixture.
Add the sifted cornstarch and cake flour to the mixture. Mix well.
Set aside the batter. Beat the egg whites into stiff peaks. For meringue, add sugar into 3 portions.
Pre-heat oven to 330°F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.
Prepare baking pans- with these ingredients, you can bake one 6-inch cake. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper.
Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
Don't over-mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix.
If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.
Pour the batter into the baking pan.
Bake bain-marie style for 1hr and 5minutes at preheated 330°F (Depending on your oven, you may have to adjust the temperature.)
Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.
Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.
Serve when still warm, or chill in the fridge.
Baking tips
🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes.
🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy.
🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)
🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.
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