Cotton cheese cake Cotton Candy Cheesecake is my kiddos new favorite dessert. This no-bake dessert tastes just like cotton candy and has a big dollop of the fluffy stuff on top. Cheesecakes are pretty popular over here!

Ingredients of Cotton cheese cake

  1. Prepare 160 gr of cream cheese.
  2. It's 100 gr of sugar.
  3. Prepare 25 gr of butter.
  4. You need 4 pcs of yolk.
  5. You need 120 ml of fresh milk.
  6. It's 30 gr of corn starch.
  7. It's 1 tsp of lemon water.
  8. You need 40 gr of flour all purpose.
  9. You need 1/4 tsp of salt.
  10. You need 4 pcs of egg whites.

Cotton cheese cake instructions

  1. Combine cream cheese, fresh milk and butter. Melted it together with Bain Marie system. Stir well and set aside..
  2. Combine flour, salt and corn starch. Pour into the mixture cream cheese and stir fastly..
  3. Let it cool then pour yolk one by one into it. Whisk until well blended. Set aside.
  4. Mix white egg with medium speed. Add lemon water and sugar gradually. Mix until foam and soft peak.
  5. Pour the soft peak into the cream cheese mixture. Stir well.
  6. Pour into the pan and baked with au bain marie system 40 minute 170°.
  7. .

This pillowy cotton cheesecake is often requested by my family and friends for social gatherings. It is a very light fragrant cake that just melts in the mouth, and is always the first one to go on the table. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe.

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