Repost - Japanese Cotton Cheesecake

Name: Repost - Japanese Cotton Cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Asian
Ingredients: 2 teaspoons Vanilla flavor; 85 grams Butter; 35 grams Corn flour (sift together with plain flour); 250 grams Cheese cream (room temperature); 3/4 teaspoon Cream of tartar; 7 Egg whites; 7 Egg yolks; 265 milliliters Full cream milk or Low fat milk; 40 grams Plain flour; 1/4 t. sugar

“Repost - Japanese Cotton Cheesecake requires around 45 minutes from start to finish. This recipe serves 10 and costs 71 cents per serving. This dessert has 242 calories, 8g of protein, and 19g of fat per serving. This recipe from Foodista has 1 fans. Not a lot of people really liked this Japanese dish. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of vanilla flavor, cream of tartar, full cream milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 19%, this dish is rather bad. Users who liked this recipe also liked Cotton Soft Japanese Cheesecake, Japanese Cotton Soft Funfetti Cheesecake, and Fluffy Japanese Cotton Cheesecake and a Tokyo Feasting Trip.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Vanilla flavor2 tsp
Butter85 g
Corn floursift together with plain flour35 g
Cheese creamroom temperature250 g
Cream of tartar¾ tsp
Egg whites7
Egg yolks7
Full cream milk265 ml
Flour40 g
Sugar¼ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth.
2
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.
3
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.