Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
Three times by adding egg whites to the cheese mixture to and fold well. Sudden changes in temperature may cause the cake to cool too quickly and collapse
I must confess that I had no intention to document the trial recipe for this Layered Japanese Cotton Soft Cake 另类日式棉花蛋糕 as I meant to just experiment making other versions of the Japanese CottonCheeseCake
The light and cotton soft texture is quite similar to Japanese souffle cheesecake, so delicious. I bookmarked this Cheddar cheesecake recipe long time ago
I'm challenging myself to bake a perfect Japanese CottonCheesecake with that soft, light and cottony cream cheese texture, perfect smooth top and side of the cake
Bakers woes- I had my fair share of sunken, ugly and cracked cheesecakes. As I was happily instagramming away, my cake was also happily baking beyond the shade of golden brown
Cheese batter. Removed the cake from the mould immediately and gently peel off the baking paper. Stir cream cheese and whipping cream over a double-boiler until thick and smooth
I didn't have much luck with Japanese style cotton soft cheesecake on my previous attempt, once out of the oven, it sank, shrank and developed a 'waist' despite leaving the cake to cool in the oven before unmoudling
