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