Japanese Cotton Jiggly Cheesecake Recipe
Japanese Cotton Cheesecake is a lighter, fluffy, and more
variation of a traditional cheesecake.
Ingredients Eggs Sugar Cream of tartar Sugar Milk (low-fat) Cream cheese Unsalted butter Lemon juice Cornstarch All-purpose flour
Line springform pan with parchment paper (bottom & sides). Wrap pan in foil. Preheat oven to 315 F.
Fill a large pan halfway with water. Set on oven's lowest rack Separate egg whites and yolks.Beat egg whites for 30s, then medium-low until foamy.
Add cream of tartar. Beat on medium-high, gradually adding 1/4 cup sugar, until soft peaks form.
In another bowl, mix cream cheese and milk on low until smooth. Add butter, lemon juice, 1/4 cup sugar, flour, and cornstarch. Beat after each addition. Mix in egg yolks.
Fold in 1/3 of egg whites into batter, repeat until all is combined. Pour batter into pan. Smooth with spatula. Tap pan gently 6-7 times to remove air bubbles.
Bake in water bath for 70 mins. For a brown top, bake 10-15 mins more. Turn off oven, open door slightly. Cool cake inside for 1 hr. Remove cake from pan, refrigerate for 4-5 hrs.
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