Japanese cotton cheese cake Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life. I fell in love with it right at the first time I tried it. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature - now simplified from the usual complex methods of other recipes.

Bahan Membuat Japanese cotton cheese cake

  1. 175 gram prochiz spready (1 kotak) / cream cheese.
  2. 25 gram butter.
  3. 50 ml susu full cream (saya pake ultra).
  4. 30 gram terigu segitiga.
  5. 10 gram maizena.
  6. 3 butir kuning telur.
  7. Bahan putih telur :.
  8. 3 butir putih telur.
  9. 75 gram gula halus (bkn pasir ya).

Langkah Memasak Japanese cotton cheese cake

  1. Panaskan oven 150-160 derajat & alasi loyang dgn baking paper (usahakan pakai loyang bkn sambungan jika pakai yg sambungan bisa dilapisi kertas aluminium foil yg “ heavy “ jangan yg tipis ttep akan bocor karna kita pakai teknik panggang au bain marie).
  2. Lelehkan cream cheese,butter & susu dgn teknik “ DOBEL BOILER “ aduk rata sampai semua tercampur.
  3. Masukkan tepung yg sudah diayak ke dalam adonan aduk rata.
  4. Masukkan kuning telur saat adonan sdh tdk panas,aduk dgn whisk sampai rata sisihkan.
  5. Mixer putih telur & gula sampai soft peak (jika dipegang adonan runcing tdk jatuh) tips saat mixer putih telur jangan sampai tercampur sedikitpun kuning telur karna akan membuat adonan susah mengembang.
  6. Masukkan adonan putih telur ke kuning telur bertahap & diaduk dr bawah ke atas dgn perlahan sampai tercampur rata tdk ada gumpalan.
  7. Masukkan ke dlm loyang yg sdh dilapisi baking paper tumpuk dgn loyang aga besar dibawahnya beri air kira2 1 cm an (teknik au bain marie) bisa di googling aja apa itu au bain marie 😁.
  8. Panggang disuhu 150-160 derajat kurang lebih 50-60 menit, panasnya hrus stabil ya biar hasilnya tdk pecah.
  9. Perlu dingat setelah matang jangan lgsg dikeluarkan dr loyang krna membuat kue jd berkerut jd buka ovennya sedikit biarkan di dlm oven 10-15 menit.
  10. Jadi deh cotton cheesecakenya lembut bgt kue nya kyk makan busa asli, sudah g penasaran sama rasanya 😍 yg terpenting bkinnya hemat lho karna pakai prochiz karna di toko bahan kue dket rmh ga jual cream cheese per ons jd jual sekilo.. sekilo aja harganya ratusan xixix jd prochiz ini sangat membantu bu ibu xixixi rasanya udh ngeju kok klo pgn lbh ngeju bisa dgnti cream cheese sesuai selera yaaa 😊 selamat mencoba smga berhasil.
  11. Extra cheese.
  12. Birthday cake.
  13. Ini klo dibalik.
  14. Note : jika adonan trllu kempes/bantet brrti oven trllu panas perlu di kenali dlu oven masing2 ya bu ibu mmg membuat jcc ini susah2 gampang.

Japanese cotton cheesecake, a very silky and soft cake with a soufflé texture. Made with cream cheese, milk, flour, butter, eggs and sugar. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes. And it is not difficult to make. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge.

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