A soft and wonderful cake loaded with cream cheese and eggs cooked in a hot water bath method.
After my successful attempt in making Butter Cheesecake, am eager to try this Japanese Cotton Cheesecake recipe. It uses egg separation method and bakes in hot water bath. This procedure ensures a gentle and uniform heat around the food.
It is much easier to separate an egg if it is chilled as it was slightly thicker than a regular egg.
My project to make Japanese Cotton Cheesecake went smoothly but I have one small problem though. My cake top did not turn golden brown as done by others but the edges do despite shifting the pan on the top rack. Don't understand why this happens?
This cake baked up wonderful, no air bubbles in the cake, has a good taste and quality. Everyone asked for a second slice.
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