no fail

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too.&nbsp;It's the perfect combination of sponge cake and cheesecake in both taste and texture.&nbsp;What I love about this scrumptious cake is it's not overly sweet as some cakes can be.&nbsp;The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do.&nbsp;Please note&nbsp;this recipe can be a bit tricky.&nbsp;Watch the video and follow the steps exactly.&nbsp;Happy Baking!

Cotton Cheesecake / Japanese Cheesecake

eggs (, at room temperature)

tsp cream of tartar

sugar (, divided)

oz cream cheese (,

milk

unsalted butter (, at room temperature)

lemon juice

all-purpose flour

Tbsp corn starch

inch round springform pan

Line the bottom and side of the springform pan with parchment paper.  Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water.  Place it in the oven on the lowest rack.  Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup sugar gradually.  Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.  Add the flour and corn starch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan.  Place on a plate and refrigerate for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

https://www.youtube.com/watch?v=yPe67tnxNjo

Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!

Written recipe: http://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/

Love chocolate? Check out this video: Chocolate Cotton Cheesecake https://youtu.be/YvmjX5a_Vek

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Website:     http://runawayrice.com
Facebook:  http://fb.com/therunawayrice
Twitter:       http://twitter.com/runawayrice
__________________________________

Ingredients:

8 oz cream cheese, at room temperature (227 g)
1/2 cup low-fat milk (120 ml)
5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1/2 cup sugar, divided (110 g)
1/4 cup unsalted butter, at room temperature (56 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp cornstarch (15 g)

Bakeware
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)
14.5 inch x 11 inch pan for water bath (37 cm x 28 cm)

Yields: 8 servings

Nguyên liệu:

5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
110 g đường, chia phần
227 g kem phô mai, nhiệt độ phòng
120 ml sửa tươi ít chất béo (low-fat milk)
56 g bơ không muối, nhiệt độ phòng
1 m. canh nước cốt chanh
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Cho: 8 phần ăn


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Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share.

Mini Lemon Meringue Pies

crust Vodka Butter Pie Crust; (cold)

eggs 3 yolks and 1 whole; (lightly beaten)

sugar

salt

lemon zest; (1 to 2 lemons)

unsalted butter

No Fail Italian Meringue

Prepare Vodka Butter Pie Crust. You will only need one of the two crusts.

Preheat your oven to 400° F (204° C).

Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.

Lightly flour your round cutter and cut out eight circles.* If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.

Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.

Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.

Place your crusts in the oven for ten to twelve minutes or until golden brown.

Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.

Pie Crust

Place an inch or two of water in your double boiler and place top pot on.

Over medium heat add the sugar, salt, egg, and yolks. Whisk for one to two minutes or until incorporated.

Slowly add the lemon juice and lemon zest. Continue to whisk until mixture thickens.

After five minutes if your curd still hasn&#39;t thickened you can increase the heat to high, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.

Once the curd has thickened, remove from heat. Add butter and whisk until incorporated.

Place the curd in a glass jar. Immediately top with plastic wrap so it is directly over the top layer of the curd.

Refrigerate until cooled and thick. Remove plastic wrap and place jar lid on top.

Lemon Curd

Prepare my No Fail Italian Meringue. You will only need one whole batch.

Meringue Topping

In the cooled crusts and two to three tablespoons of lemon curd.

Top the lemon curd with meringue.

Torch the meringue with a kitchen torch or place under the oven broiler.

Chill and serve!

Constructing the Mini Lemon Meringue Pies

RECIPE LINK HERE - https://entirelyelizabeth.com/mini-lemon-meringue-pies/

Flaky pie crust, tart lemon curd, and sweet Italian meringue that you do not have to share . . . There is nothing better! Enjoy Entirely!

This is the EASIEST and best way to blind bake your mini pie crusts! It doesn&#39;t matter if you use store-bought crust or make your own. Let gravity and a cupcake baking pan do all the work. Guaranteed delicious and cute EVERY TIME!

Mini Pie Crust Recipe

pie crusts

flour; (for rolling out dough)

Preheat your oven to 400° F (204° C). Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.

Lightly flour your round cutter and cut out twelve circles.* If you are unable to get twelve crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.

https://entirelyelizabeth.com/mini-pie-crust-recipe/

This is the EASIEST and best way to blind bake your mini pie crusts! It doesn’t matter if you use store-bought crust or make your own. Let gravity and a cupcake baking pan do all the work. Guaranteed delicious and cute EVERY TIME!

This all butter crust is perfect for pies and pastries. It can be used in sweet or savory recipes. You can blind-bake it without shrinkage or bake with it&#039;s filling. The added vodka evaporates during the baking process which leaves you with a super flaky and crisp shell.

Vodka Butter Pie Crust

unsalted butter; (cold)

all purpose flour

sugar ((omit if savory crust))

vodka; (cold)

water; (cold)

Place the all-purpose flour and granular sugar into your food processor. Pulse a few times so the flour and sugar becomes incorporated.

Cut butter into 1/2 inch cubes. Place in food processor with the sugar and flour mixture. Pulse again for about 15 seconds or until the chunks of butter are broken down. The mixture should resembles sand.

Using the feed tube, slowly pour in the vodka while your processor is running. Once the vodka is incorporated the mixture should be beginning to form. Add 1 tablespoon of water at a time until your dough comes together into a ball.

Remove dough from food processor and form two even sized disks.

Cover dough in plastic wrap and place in the refrigerator to chill for 1 to 2 hours or 30 minutes in the freezer.

Making the Pie Crust

Remove from refrigerator or freezer.

Lightly flour your surface, rolling pin, and dough.

Roll out until desired thickness is achieved (I like mine as thin as I can get it).

Follow your favorite recipe for continued directions and baking instructions.

Preparing Pie Crust

https://entirelyelizabeth.com/?p=231

This is the best and only pie crust you will ever need! It is flaky, buttery and bakes beautifully. Use it for sweet or savory pies and pastries. Blind bake it without shrinkage or filled and have no worries of a soggy bottom. Follow this simple recipe and you will quickly become a pie expert!

This No Fail Italian Meringue recipe is easy to follow and perfect for hot and humid weather. It is very stable and will not weep, leak, collapse, or be too sticky. You can make it ahead of time and store it in the refrigerator. Not to mention, it is so fluffy and toasts up beautifully! AND it can be made ahead of time!

egg whites; (room temperature)

water

cream of tartar

vanilla extract

Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the meringue from whipping together properly.

Measure out all your ingredients. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240° F (116° C).

Prep for Success

Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.

Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.

Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.

Allow the mixture to come to a boil and watch carefully. Once it reaches 230° F (110° C) turn stand mixer on highest speed to whip egg whites to peaks.

Once the sugar syrup reaches 240° F (116° C), remove from heat and remove the probe. This takes about 4- 6 minutes. Allow the boiling to come to a slow bubble before moving on.

Slowly pour sugar syrup (steady stream) into egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.

Immediately after, add the cream of tartar, lemon juice, and vanilla extract.

Allow mixture to whisk for another 3-5 minutes.

Making the Italian Meringue

I've tried biscuit recipes for most of my life. Some work, some don't. Some are ok, but this one is GOOD. And it's an easy NO-FAIL recipe. I haven't even tried another one in years. I've been making these for a very long time now, and cannot remember where it came from. :/ But if you love homemade biscuits and have never had very good luck with them, this one will make you smile and feel proud! Enjoy!! :D Happy to share!

(*Sorry about the awful pic. I've been sick and was so tired I didn't get out my rolling pin and just patted the dough, hence why they are a bit lopsided. Normally they are picture perfect. So don't worry, yours will be. ;) )

Tender Homemade Sour Cream Biscuits (No-Fail recipe)

cup(s) flour

baking powder

teaspoon(s) salt

teaspoon(s) baking soda

vegetable oil

tablespoon(s) butter

These French macarons are crisp almond shells filled with jam and Swiss meringue buttercream. They make perfect tea time treats as well as impressive gifts to family and friends during the holiday season. Using my no-fail recipe this is one you are going to love.

French Macarons - No-Fail Recipe

3.5 oz Egg white ((3 large eggs))

⅛ tsp Cream of tartar (optional)

Sugar (granulated)

oz Powdered sugar ((confectioners sugar, icing sugar))

oz Almond meal

¼ tsp Vanilla extract ((I used clear))

Strawberry jam (or)

Strawberry fillling

Egg whites (large)

⅛ tsp Cream of tartar

¼ lb Butter (unsalted, room temperature)

Sugar (granulate)

tsp Vanilla extract

Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that does not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Pro tip - Pulsing and straining will ensure you have a flour consistency. So do not skip this step.

Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. (in the video I am using a hand mixer so you can see better but a stand mixer is).Pro tip - The cream of tartar helps stabilize the egg whites. You can omit it, but it is especially helpful when making macarons in warm weather or humid places.

After a minute, start adding the granulated sugar, one spoon at a time.Pro tip - Adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.

Once all the sugar has been added - turn to medium-high speed and whip until stiff peaks. Add extract and food color - mix the color well.

Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.

Macronage - Once the almond mixture has been incorporated, we need to bring it to the right consistency. See video on how I do this. Use a spatula and spread the mixture around in the bowl - then bring it back to the center. Do it again and again until you have the right consistency. I usually have to do this about 4 to 5 times with each batch.

Consistency - You need, what is called a dropping consistency or a thick &#39;lava-like&#39; or &#39;cake batter&#39; consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Pro tip - Getting the right consistency sometimes takes time. So, watch that part of a video carefully.

Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a macaron template.Pro tip - Templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.

Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don&#039;t worry if you have a point. When you tap the pan these usually settle down.

Tap baking pan - Tap the baking tray on the counter several times.Pro tip - Tapping helps so all the air pockets will rise to the top and release. That way you won&#39;t have big holes in your macarons. I do three taps on each side as shown in the video.

Rest - Let the macarons sit in a cool dry place for about 30 to 50 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.

While the macarons are drying - preheat the oven to 150 C / 300 F. Pro tip - I usually start my oven at about 20 minutes because that&#39;s how long it takes in my home.

Bake the macarons for 12 to 15 minutes depending on your oven. (some ovens can take up to 18 minutes) The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty (also called macaron feet).Pro tip - Do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.

Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - Trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.

Macaron shells 

You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.

Filling

Watch my video and step by step progress for Swiss Meringue Buttercream

In the bowl of a stand mixer, add the eggs whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.

Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.

Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools. Once the bowl feels warm to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.

Swiss meringue buttercream

On a baking tray, pair similar size macarons shells so you have similar size macarons.

Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it&#039;s not necessary.

Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.

Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)

Enjoy!

Fill /Storage

Quick and Easy Turkey Gravy

unsalted butter ((4 tablespoons))

turkey

pepper

poultry seasoning

chicken bouillion cubes

onion powder

garlic powder

In medium pan, melt the butter over medium heat.

Whisk the flour into the butter.  Cook, whisking constantly, for 2 minutes.

Gradually add the stock, whisking well after each addition.

Taste and adjust for seasoning. (see note 3)

Bring to a boil, then reduce heat to medium-low and cook until thick and smooth.  At this point, you can add in chopped cooked giblets, liver, boiled egg, or even shredded turkey. Or you can omit them completely.  I prefer it without the additions.    Serve immediately.

https://www.youtube.com/watch?v=XYgRXB-dKso

You won't believe how quick and easy it can be to make a savory, delicious Turkey Gravy for Thanksgiving!  You can have this recipe on the table with just a few ingredients and in less than 10 minutes.

Top 9 no fail recipes from across the web

The most viewed no fail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cotton Cheesecake / Japanese Cheese...

Mini Lemon Meringue Pies

Mini Pie Crust Recipe

Vodka Butter Pie Crust

No Fail Italian Meringue

Tender Homemade Sour Cream Biscuits...

French Macarons - No-Fail Recipe

Quick and Easy Turkey Gravy

The Perfect Cheesecake

Top 9 no fail recipes from across the web

The most viewed no fail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cotton Cheesecake / Japanese Cheese...

Mini Lemon Meringue Pies

Mini Pie Crust Recipe

Vodka Butter Pie Crust

No Fail Italian Meringue

Tender Homemade Sour Cream Biscuits...

French Macarons - No-Fail Recipe

Quick and Easy Turkey Gravy

The Perfect Cheesecake

The most viewed no fail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine