Previous Recipe

Next Recipe

Jiggly Japanese cotton cheesecake

You asked for it, so here it is... my attempt at JIGGLY CHEESECAKE, the legendary Japanese confection with a sweet fluffy crumb that defies gravity. Watch to see how it goes...New videos every Monday, Thursday, and Saturday!
Ingredients

130 ml milk (6.7628 fl oz)

100 g butter (~ 1/2 cup)

200 g cream cheese (~ 7/8 cup)

13 egg whites

6 egg yolks

60 g. flour (~ 1/2 cup)

60 g. corn starch (~ 1/2 cup)

260 g. sugar (~ 1 3/4 cups)

1/4 t. cream of tartar

1 t. vanilla

Use 8 1/2 inch cake pan

Contact me

 EmmyMade

200 Middle Highway #145, Barrington, RI 02806

 

© 2018 EmmyMade. Proudly created with Wix.com