Japanese Cotton Cheese Cake – Wokdiaries
Japanese Cotton Cheese Cake I had my first taste of Japanese cheesecake in Tokyo back in 1998 at Akihabara Station.
Ingredients
- 250 g Cream Cheese Block
- 60 g French butter
- 70 g castor sugar
- 100 g full cream milk
- 6 egg yolks, separated
- 1 tbsp lemon juice
- 0.25 tsp salt
- 2 tsp vanilla extract
- 60 g cake flour
- 20 g corn starch
- 6 egg whites, separated
- 0.25 tsp cream of tartar
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