Ingredientes para Cotton Soft Japanese Cheesecake
- Extra Finely Granulated Sugar
- 4 large egg whites
- 4 large egg yolks
- 1/4 teaspoon cream of tartar
- 4 tablespoons (57g) unsalted butter
- 8 ounces (227g) cream cheese, softened
- 1/4 cup (60ml) milk
- 1 tablespoon lemon juice
- Cake Flour
- 1 tablespoon (10g) cornstarch
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cotton Soft Japanese Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Cotton Soft Japanese Cheesecake
- Preheat oven to 325°F (160°C).
- Prepare an 8-inch springform pan by greasing the bottom and sides. Line the bottom with parchment paper.
- In a double boiler or heat-safe bowl set over simmering water, melt together 8 ounces (227g) cream cheese, 4 tablespoons (57g) unsalted butter, and 1/4 cup (60ml) milk until smooth. Stir frequently to prevent scorching.
- Remove from heat and let the mixture cool completely to room temperature.
- In a separate bowl, whisk together 1/4 cup (30g) all-purpose flour, 1 tablespoon (10g) cornstarch, 4 large egg yolks, and 1 tablespoon lemon juice until smooth.
- Gently fold the dry ingredients into the cooled cream cheese mixture until just combined.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- Gently fold 1/3 of the egg white mixture into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to overmix.
- Pour the batter into the prepared pan.
- Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake pan (water bath).
- Bake for 1 hour and 10 minutes, or until the cheesecake is set and lightly golden brown. The center may still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, for optimal texture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
40g
Carbs
2g
