Cotton Cheesecake yang nikmat

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Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. See more ideas about Cotton cheesecake, Cheesecake, Cheesecake recipes.

And it is not difficult to make. Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe. Punya rencana masak Cotton Cheesecake, cuma pake 8 bahan dan 10 langkah mudah. Langsung saja kita coba buat makanan ini.

Untuk membuat Cotton Cheesecake beberapa bahan yang harus disiapkan:

  1. 120 gr cream cheese.
  2. 20 gr butter.
  3. 3 butir kuning telur.
  4. 50 ml heavy cream.
  5. 35 gr tepung terigu pro rendah.
  6. 3 butir putih telur.
  7. 60 gr gula caster.
  8. 1/4 sdt cream tartar.

Anyways, Japanese cotton cheesecake is not like the Western NYC cheesecake in the sense that And why is making this Japanese cotton cheesecake such perfect timing? Part souffle, part cheesecake, this is what makes the Japanese Cotton Soft Cheesecake the I have seen Japanese Cotton Soft Cheesecake all over the internet for years, but hadn't come around to. Soft, cotton-y, and so, so good. This crustless cheesecake is easy to make and won't Love the flavor of cheesecake, but find it too rich?

Cara membuat Cotton Cheesecake

  1. Olesi loyang dengan margarine dan lapisi kertas baking..
  2. Lelehkan cream cheese dan butter dengan cara di tim. Masukkan kuning telur satu persatu sambil diaduk dengan whisk..
  3. Masukkan heavy cream, aduk dengan whisk. Masukkan tepung lalu aduk rata dengan whisk sampai halus dan tidak ada gumpalan. Sisihkan.
  4. Mixer putih telur dengan kecepatan rendah dulu sampai berbusa masukkan cream tartar. Lalu masukkan gula bertahap 3x sambil naikkan kecepatan hingga kecepatan tinggi. Mixer sampai tahap soft peak..
  5. Ambil 1/3 adonan putih telur campurkan ke adonan kuning telur lalu aduk sampai tercampur rata..
  6. Lalu tuang campuran adonan tadi ke sisa adonan putih telur, aduk balik ke spatula sampai tercampur rata..
  7. Tuang ke loyang, ratakan permukaan atasnya dan hentakan loyang ke atas meja 3x untuk keluarkan udara dalam adonan..
  8. Masukkan loyang kue ke dlm loyang yg lebih besar. Lalu isi loyang besar dengan air panas setinggi 2cm..
  9. Panggang dengan metode bain marie dengan suhu 120celc selama 1jam, lalu 150celc selama 20menit atau sampai permukaan kecoklatan dan cake matang. Sesuaikan dengan oven masing2..
  10. Setelah matang keluarkan dari loyang, biarkan dingin di cooling rack bagian atas dan bawah cake baru dipotong..

Then this lighter Japanese version is for you. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream Japanese Cotton Cheesecake. this link is to an external site that may or may not meet. Japanese cotton cheesecake, a very silky and soft cake with a soufflé texture. Made with cream cheese, milk, flour, butter, eggs and sugar. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar.

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