Japanese cotton cheesecake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. You asked for it, so here it is. my attempt at JIGGLY CHEESECAKE, the legendary Japanese confection with a sweet fluffy crumb that defies gravity.
If I tell you it's a dessert fallen from the sky, you'll tell me Making this cheesecake from Japanese cotton is very simple, but it requires following certain steps. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes. Japanese cheesecake is very different from regular cheesecake. You can cook Japanese cotton cheesecake using 11 ingredients and 7 steps. Here is how you achieve it.
Ramuan Japanese cotton cheesecake
- You need of Bahan A.
- You need 12 keping of keju cheddar.
- You need 200 gm of susu segar/fresh milk.
- It's 75 gm of buttercup.
- It's 4 of biji kuning telor.
- Prepare 75 gm of tepung naik sendiri.
- It's 8 gm of tepung jagung.
- It's of Bahan B.
- Prepare 4 of biji putih telor.
- Prepare 1/2 sudu teh of cream tartar.
- It's 100 gm of gula castor.
It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Anyways, Japanese cotton cheesecake is not like the Western NYC cheesecake in the sense that And why is making this Japanese cotton cheesecake such perfect timing? Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious. If you have been a Chopstick Chronicles reader, you would have known that I love baking and was in a baking.
Langkah memasak Japanese cotton cheesecake
- Campurkan cheddar dan susu didalam satu bekas, panaskan secara double boil sehingga cheddar larut.
- Masukkan butter dan gaul sebati dan biarkan sejuk seketika.
- Masukkan kuning telor kedalam adunan butter yg sudah sejuk tadi, gaul rata, masukkan tepung gaul lagi sehingga rata, guna senduk atau spatula sahaja, x perlu guna mesin..
- Didalam bekas berasingan putar putih telor, gula dan cream tartar sehingga menjadi meringue dan bertanduk.
- Masukkan adunan putih telor yg sudah bertanduk tadi kedalam adunan cheese secara sedikit2 dan gaul secara kaup balik menggunakan spatula..
- Sediakan acuan bersaiz 8 inci yg sudah dilapik kertas minyak dan disapu butter disekeliling nya. Masukkan aduna kedlm acuan, dan bakar secara water bath (letak air dlm dulang dibawah acuan, pastikan acuan tiada lubang atau kesan sambungan, nant air masuk kedlm acuan). Bakar pada suhu 150° - 160° selama 1 jam, suhu dan masa masak berbeza mengikut jenis oven.
- Cucuk lidi pada kek, klu lidi kering, maknanya kek dah masak, terbalikkan kek pada redai, slps sejuk letakkan pd papan kek dan blh dihias ikut suka hati. Makan masa panas2 ni pun sedappp😋. Selamat mencuba.
Japanese Cotton Cheesecakes are a bit different than normal cheesecakes as they are based on a meringue and are very light and fluffy. They don't require as much sugar as regular cheesecakes and. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It's a match made in heaven. Whether you or your holiday guests are big cheesecake fans.