Bake in a waterbath on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins. Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.
Japanese “cotton” cheesecake Japanese cheesecake isn’t called “cotton” for nothing. It’s incredibly light and airy, like an edible cloud, thanks to lofty whipped egg whites folded into
Bake in a waterbath at 320 degrees for 25 minutes. Then reduce the heat to 280 degrees for the remaining 70 minutes or until the cake has risen to about double its original hieght and is golden brown on the top. If this starts happening too quickly, just place a piece of aluminum foil loosly over the top of the cake.
Preheat the oven to 170°C (338°F). Separate the egg yolks from the whites. Whip the egg whites until stiff peaks form. Melt the white chocolate over a double boiler. Once fully melted, add the cream cheese while still over the double boiler. Remove the bowl from the heat and mix in the egg yolks.
Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan. Remove the parchment paper. Pour the filling directly overtop the crust. Place the pan in your freezer for 8-10 hours.
Instructions. Pre-heat oven to 200°C (Top and bottom heat, no fan force). Get ready the ingredients as listed above. Line the 8″ springform cake pan with parchment paper, ensure that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven).
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japanese cheesecake recipe 3 ingredients
