Cakes & Desserts

Japanese Cotton Cheesecake

You will need:
250 gr. cream cheese;
60 gr. corn starch;
90 gr of wheat flour;
6 medium eggs;
220 ml of 35% cream;
150 gr. powdered sugar;
A pinch of vanillin;
pinch of salt.
Servings: 12
Calories: 262 kcal per serving.
Cooking Time: 1 hour. 30 minutes.

How to make the cheesecake:

1.Mix cream, half the powdered sugar and the cream cheese in a metal bowl. Put the mixture in a water bath and, stirring constantly, bring it to a homogeneous state (about 4-5 minutes).

2.Remove the pan from the heat. Add the egg yolks and mix again.

3.Gradually add cornstarch and sifted flour. Stir gently, being careful not to create lumps.

4.Add salt to the egg whites and beat until stiff and frothy. Then add the remaining powdered sugar in 3 to 4 strokes and continue beating until stiff but soft peaks are formed.

5.Carefully add the whites to the cheesecake filling of the cottage cheese and egg yolks. Place the mixture in a parchment lined baking sheet.

6.Bake in a water bath on the lower level of the oven at 200 degrees for 15 minutes. Then lower the temperature to 135°C and leave in the oven for another 30 minutes. Then turn off the oven and leave the dessert in it to cool for half an hour. The Japanese cheesecake is ready!

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