Cotton Cheesecake/Japanese Cheesecake

Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!

Written recipe: /

Love chocolate? Check out this video: Chocolate Cotton Cheesecake

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan

Reynolds Wrap Heavy Duty Aluminum Foil

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch

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Ingredients:

8 oz cream cheese, at room temperature (227 g)
1/2 cup low-fat milk (120 ml)
5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1/2 cup sugar, divided (110 g)
1/4 cup unsalted butter, at room temperature (56 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp cornstarch (15 g)

Bakeware
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)
14.5 inch x 11 inch pan for water bath (37 cm x 28 cm)

Yields: 8 servings

Nguyên liệu:

5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
110 g đường, chia phần
227 g kem phô mai, nhiệt độ phòng
120 ml sửa tươi ít chất béo (low-fat milk)
56 g bơ không muối, nhiệt độ phòng
1 m. canh nước cốt chanh
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Cho: 8 phần ăn


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