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  • Sofia Jeurissen

    super fine and soft Japanese cotton cheese cake

  • Gemma Mills

    Japanese 'Cotton' Cheesecake Recipe

  • Kerenka

    Japanese Cotton Cheesecake 140g fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp cream of tartar 50g butter 250g cream cheese 100 ml fresh milk 1 tbsp lemon juice 60g cake flour 20g cornstarch 1/4 tsp salt 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C.

  • Elizabeth Kishaba

    Japanese ‘Cotton’ Cheesecake - Japanese cheesecake, unlike its Western counterpart is crustless, soft and fluffy, light on the sugar factor and very dangerous.

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