home
➠ desserts
➠ desserts
➠ Japanese cotton cheesecake

Japanese cotton cheesecake

961

Kitchen Asian

Calorie content 203.6 kcal

Portions 6 port.

Cooking time 3 hours

Proteins * 6.1 gr.

Fats * 6.9 gr.

Carbohydrates* 39.2 g

Content

The cheesecake called "Japanese Cotton" or "Cotton" is not at all like other cheese pies, it is a cross between a pie and a biscuit, even more like a baked tender soufflé that literally melts in your mouth. And the cheesecake got its name from the fact that it looks very much like a light, almost airy cotton box with ripe white fibers from which cotton wool is made.

Ingredients

Cream cheese 180 g Butter 40 gr. Egg 4 things. Cow's milk 80 ml. Wheat flour 50 gr. Corn starch 15 gr. Granulated sugar 80 gr. Lemon juice 1 tsp Vanillin 1 tsp

Cooking process

In a silicone mold with a diameter of 18 cm and a height of 6 cm, make parchment rims, because the cheesecake will grow during baking. Place the form in a convenient container, where water will be poured later.

Separate the egg yolks from the whites. Pour milk into a saucepan, add butter and cheese, start heating the contents over low heat, stirring occasionally. Knead the mixture until smooth, stirring all the time.

Sift flour and starch into the same mixture, mix everything until smooth.

Add vanilla paste or vanillin, or vanilla sugar, yolks to the mass and stir everything again.

Beat the whites with a pinch of salt until foam appears, then add sugar, lemon juice and beat until stable peaks appear (gradually increase the mixer speed, starting from the minimum).

Gently add the egg whites to the curd.

Pour the dough into a mold, place in the oven, placing the mold in a container with water. At the beginning, your oven should be heated to 125 degrees C, and then increase the temperature to 150 degrees. Bake the cheesecake for 1 hour, then unplug the oven and leave it unopened for 30 minutes. Next, you need to open the oven quite a bit and wait another 40 minutes.