Ingredients
Ingredient A
- 250 g cream cheese
- 250 g fresh milk
- 100 g Butter
Ingredient B
- 6 egg yolks only
- 1 teaspoon lemon juice
- 1 lemon zest of whole lemon
- 30 g Corn Flour
- 50 g Superfine flour
Ingredient C
- 6 Egg white only
- 120 g sugar
- 1 teaspoon cream of tartar
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put Cream Cheese and fresh milk into TM bowl to mix for 3 min, 60Degree at speed 3
Add in butter to mix for 10 sec at speed 3.
Let the mixture cool down to 50degree. Then add ingredient B to mix for 1 min at speed 3 and set aside
Insert butterfly, then put in ingredient C (mixture B) to mix for 3.5min at speed 4.
Fold the mixture B into mixture A and bake at 160 degrees for 45 min.
Step 1
Step 2
Step 3
Step 4
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you for this recipe. It’s nice and light and so far everyone who tasted it really liked it.
Is it possible to do this without a water bath? Most other recipes require a water bath.
My cake was perfect before cooking.... But after it became like the magic cake. Layered.
what I did wrong???
Hi There, same thing happened to me. As soon as I'd put the ingredients in the bowl at this stage I realised that I hadn't washed the bowl from the previous step. The bowl must be clean for the egg whites to beat. I wasted this and used another 6 eggs/whites, in a clean bowl and it worked out ok.
Hi! Tried this today... But the egg white did not stiffen... What could I have done wrong?
From www.theansweriscake.com/japanese-cheesecake :
"Japanese Cheesecake has the most beautiful texture – soft, light and airy. You sometimes hear these cheesecakes referred to a Cotton-Soft Cheesecakes or Cotton Japanese Cheesecakes. Think more cotton wool or cotton candy than cotton fabric."
Hi, this looks lovely, but just wondering why it is called 'Cotton' cheesecake? thanks
Hi harveykiwi, what method do you use to prevent cracking on the surface? would like to try this recipe
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