Repost - Japanese Cotton Cheesecake Recipe

Name: Repost - Japanese Cotton Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups full cream milk or Low fat milk; 6 tablespoons butter; 7/8 cup cream Cheese, room temperature; 5 1/8 tablespoons plain flour; 4 13/16 tablespoons corn flour sift together with plain flour; 7 egg yolks; 7 egg whites; 3/4 teaspoon cream of tartar; 5/8 cup sugar; 2 teaspoons vanilla flavor

Servings: persons

1 1/8 cups full cream milk or Low fat milk
6 tablespoons butter
7/8 cup cream Cheese, room temperature
5 1/8 tablespoons plain flour
4 13/16 tablespoons corn flour sift together with plain flour
7 egg yolks
7 egg whites
3/4 teaspoon cream of tartar
5/8 cup sugar
2 teaspoons vanilla flavor

1
["Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.", "Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool.", "In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).", "Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.", "Pour cheese cream mixture to a lined 9"" square cake tin and place cake tin at the lowest rack in the oven. Steam bake at preheated 150C for about 1 hour 15 mins.", "After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.", "Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.", "Best to chill cheesecake before serve."]

1329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/8 cups full cream milk or Low fat milk, 6 tablespoons butter, 7/8 cup cream Cheese, room temperature, 5 1/8 tablespoons plain flour, and more.

Yes, Repost - Japanese Cotton Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Repost - Japanese Cotton Cheesecake

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