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Episode 207: Japanese Cotton Cheesecake 馃嚡馃嚨馃嵃

824 views 路 Published 17 September 2018 路 6:08 路 Indexed 28 October 2026

Channel: Ellen's Homemade Delights 路 2018 路 Howto & Style

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#ellenshomemadedelights #japanesecheesecake #japanesecottoncheesecake

Hello my Friends!

Today I am making a delicious, light, and fluffy Japanese Cotton Cheesecake! It is different than traditional cheesecake, it has a texture between a Sponge Cake and a Souffl茅. This will be your new favorite Cheesecake Recipe!! And the best part, no refrigerator required and once you taste it, you鈥檒l be in CHEESECAKE HEAVEN!!

Cheesecake Filling

1 (8 oz) carton mascarpone cheese, softened 
2 tbsp unsalted butter, softened 
1/2 cup evaporated milk 

Egg Whites Mixture 

6 egg whites 
1/2 tsp cream of tartar 
1/3 cup white sugar 

Egg Yolk Mixture 

6 egg yolks 
1/3 cup white sugar 
3 tbsp cornstarch, sifted
2 tbsp cake flour, sifted 
1/2 tsp salt 
1 tsp vanilla extract 
Zest of large lime 
2 tbsp freshly squeezed lime juice 

1 (9 inch) springform pan, greased with butter or cooking spray, parchment paper (also greased) on the bottom and cover with 2 layers of foil. If you don鈥檛 have a springform pan, you may use a long round cake pan (Make sure you lined the cake pan all over with greased parchment paper).

Preheat Oven to 325 Degrees 

Cheesecake Filling: In a medium saucepan or large pot over medium-low heat, add mascarpone cheese, butter, and evaporated milk; cook low and slow until cheese and butter melts (whisk constantly so you want get any lumps). Remove from stove and cool completely.

Egg Whites: In a large bowl with a hand mixer or stand mixer with whip attachment, add egg whites and cream of tartar; whip until frothy. Then slowly add sugar and whip until it reaches stiff white soft peaks (do not overmix). Pour egg white mixture in another bowl. 

Egg Yolks: In the same bowl (you mix the egg whites in), add egg yolks and sugar; mix until reaches pale yellow color. Then add cornstarch, cake flour, salt, vanilla, lime zest and lime juice; mix until well combined. Next pour in cooled cheesecake batter and mix until well incorporated. Gently fold in egg whites into the egg yolk mixture.

Pour cheesecake batter into springforrm pan, adding hot water 1/2 way to the pan you鈥檙e baking it in. Bake cheesecake for 1 hour and 10 minutes. After that, turn the oven off and let it sit in the oven for another additional 1 hour. Remove from oven and and cool completely to room temperature, garnish with sprinkle of powdered sugar and/or fresh berries and serve.

Previous Video 

Pink Lemonade Cake: https://youtu.be/nkGBpMKe_sM

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