Preparation time
30min
Total time
1h 30min
Portion
--
--
Level
medium
Ingredients
Japanese cotton cheesecake
- 3 --- egg white
- 40 g sugar
- 35 g Butter
- 160 g cream cheese
- 60 g Milk
- 3 --- egg yolk
- 35 g Self Raising Flour
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. In a clean dry
"Closed lid" (make sure no oil and liquid), attach butterfly.
2. Whip egg white and a tsp of vinegar at speed 3, 4 minutes or until achieving a soft peak. During the whipping, add sugar spoon by spoon along the way.
3. Remove from"Closed lid" and leave aside. - 1. Add butter, cheese, egg yolk and milk into "Closed lid" . 60c speed 4 for 2 mins.
2. Sieve self raising flour into"Closed lid" . Speed 4 for 1 min. Might need to scrap down flour on the side once. - 1. Add meringue in 3 portions into batter. Stir gently and avoid over mixing.
2. Pour mixture into mold and bath bake for 60 mins.
3. Finally, broil at 180c for 2 mins. - 1. Preheat oven at 120c and line baking mold with baking paper.
Meringue (Please do preparation step at the bottom first)
Batter
Mixing
Preparation
Thermomix Model
-
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.
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