Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

Mega recipe and Mega cooking   Enjoe 

Ingredients:

Berry Sauce 

Instructions:

1. Preheat oven to 325 ° F (160 ° C). Grease an 9-inch by 2-inch cake pan and line the bottom with parchment paper. Heat enough water to make a water bath in a large roasting pan for baking the cheesecake in.

2. Whisk the eggs whites and salt until foamy. Add the sugar and continue whisking to stiff peaks. Set aside.

3. Heat the milk until hot but not boiling. Set aside.

4. In stand mixer or large bowl, beat the cream cheese and butter until smooth. Beat in the hot milk. Beat in the egg yolks on at a time and then beat in the lemon zest, lemon juice, and vanilla extract.

5. Sift or whisk together the flour and cornstarch. Fold flour mixture into the cream cheese mixture.

6. Fold in half to the whipped egg whites into the batter. Fold the remaining egg whites into the batter. Pour the batter into the prepared cake pan (if your cake pan is not tall enough, you may have extra batter. Do not fill the cake pan more than 85% up to give room for the cake to rise without spilling out of the pan).

7. In a water bath filled with gently boiling water, bake the cheesecake for 1 hour 10 minutes or until set. Allow to cool to room temperature and serve with the berry sauce (directions below).

Berry Sauce 

1. Place the berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-10 minutes or until berries soften and sauce begins to thicken.

2. Allow to cool and serve with the Japanese cheesecake (either on top or on the side).

Bon Appétit