Discover the delicious Japanese Cheesecake, also known as "Japanese Cotton Cheesecake"! This cake is incredibly moist and light as a cloud ☁️. Perfect for any occasion, it literally melts in your mouth 🤤.
30 min
2h
1h 10 min
Preheat oven to 160°C. Line the tin with baking parchment.
Melt the cream cheese, butter and milk in a saucepan over low heat, stirring until smooth. Leave to cool.
Separate the egg yolks from the egg whites. Add the yolks to the cooled mixture, then fold in the sifted flour and cornstarch.
In a separate bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, and continue beating until stiff peaks form.
Gently fold the egg whites into the cream cheese mixture using a spatula.
Pour the batter into the prepared tin. Place the tin in a bain-marie (a large dish filled with hot water) and bake for about 1 hour 10 minutes, until the top is golden.
Leave the cake to cool in the switched-off oven with the door slightly open, then let it rest in the fridge for at least 2 hours before serving.
Tip
For an even fluffier cheesecake, add a tablespoon of cornflour to your mixture! 🌟
Seasonal all year round!
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