Ingredientes para Japanese Cotton Soft Cheesecake
- 16 oz (450g) cream cheese, softened
- Unsalted Butter
- Granulated Sugar
- Kosher Salt
- Eggs
- Lemon Zest
- Fresh Lemon Juice
- 1/2 cup (115g) sour cream
- Cake Flour
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Japanese Cotton Soft 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 Japanese Cotton Soft Cheesecake
- Preheat oven to 320°F (160°C). Grease and flour an 8-inch springform pan.
- In a heatproof bowl set over a pan of simmering water (double boiler), whisk together cream cheese, sugar, and cornstarch until smooth and creamy. Remove from heat.
- Whisk in sour cream and lemon juice until well combined.
- In a separate bowl, beat egg yolks until pale and slightly thickened.
- Gently fold the egg yolks into the cream cheese mixture.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it.
- Gently fold in the remaining meringue in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared springform pan and bake for 55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
45g
Fat
47g
Carbs
5g
