Japanese Cheesecake Recipe - Cotton Cheesecake / Uncle Tetsu Inspired

Japanese Cotton Cheesecake is a must try! This light and jiggly cheesecake has quite the interesting texture!\r
Its the perfect cross between a soft sponge and a creamy cheesecake. \r
This recipe is inspired by the original Uncle Tetsu Cheesecake! \r
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Why does your cheesecake crack? \r
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Emma Fontanella\r
Via di Tor Vergata, 257\r
00133 Roma\r
Italia\r
Email: emma@nexogame.com\r
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Cotton Cheesecake in grams:\r
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- 200 gr Cream cheese\r
- 120 ml Milk\r
- 4 Eggs ( divide yolks from whites)\r
- 100 gr White Sugar ( separated, half for the creamcheese mixture and half for the egg whites)\r
- 30 gr All Purpose Flour\r
- 40 gr Cornstarch\r
- 1/4 tsp Salt\r
- 1/2 tsp Cream of Tartar\r
- Zest of 1 Lemon\r
- 2 tsp Vanilla Extr\r
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Japanese Cotton Cheesecake in cups:\r
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- 7 ounces Cream cheese\r
- 1/2 cup Milk\r
- 4 Eggs ( divide yolks from whites)\r
- 1/2 cup White Sugar( separated, half for the creamcheese mixture and half for the egg whites)\r
- 1/4 cup All Purpose Flour\r
- 5 tbsp Cornstarch\r
- 1/4 tsp Salt\r
- 1/2 tsp Cream of Tartar\r
- Zest of 1 Lemon\r
- 2 tsp Vanilla Extr\r
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Enjoy!\r
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