Uploaded May 2023 | Updated September 2026, 1 week ago
Japanese cottony cheese cake is famous with its super soft and cottony texture. It is so light and melt in the mouth.….. yeah one slice is never enough! Have you tried baking one before?
*Ingredients*
125 cream cheese
85g milk
30g butter
25g cake flour
10g corn starch
3 yolks
3 whites
65g sugar
5g lemon juice
➡️ melt the cream cheese with the milk with double boil method
➡️ add butter and mix well
➡️ add sifted cake flour and corn flour, mix well
➡️ add egg yolks and mix well
➡️ sieve the batter (optional)
➡️ beat egg whites with lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to soft peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ Scoop out 2tbsp batter and pour the rest in the 6” tin (line paper at the bottom and lightly greased the side)
➡️ add 1tsp dark cocoa powder to the 2tbsp batter and mix well
➡️ use the cocoa batter to draw any of your favorite picture
➡️ Bake at 150C for 60-70mins with water bath method
Japanese cottony cheese cake is famous with its super soft and cottony texture. It is so light and melt in the mouth.….. yeah one slice is never enough! Have you tried baking one before?
*Ingredients*
125 cream cheese
85g milk
30g butter
25g cake flour
10g corn starch
3 yolks
3 whites
65g sugar
5g lemon juice
➡️ melt the cream cheese with the milk with double boil method
➡️ add butter and mix well
➡️ add sifted cake flour and corn flour, mix well
➡️ add egg yolks and mix well
➡️ sieve the batter (optional)
➡️ beat egg whites with lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to soft peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ Scoop out 2tbsp batter and pour the rest in the 6” tin (line paper at the bottom and lightly greased the side)
➡️ add 1tsp dark cocoa powder to the 2tbsp batter and mix well
➡️ use the cocoa batter to draw any of your favorite picture
➡️ Bake at 150C for 60-70mins with water bath method
