Description
Cheesecake – Japanese Cotton Cheesecake
Japanese Cotton Cheesecake
A type of sponge cake originated in Hakata, Fukuoka, Japan in 1947. It has a less sweet flavour and fewer calories than standard cheesecake, containing less cheese and sugar using bain-marie method. Made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake.
Get ready to whip egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.
Duration: Approx 2 hours
WHAT YOU LEARN
Understanding the theory, ingredients and learn the skills and technique in making a soft and fluffy Cheesecake.
- Prepare and bake a cotton cheesecake
- Understand the ingredients and the technique to create a perfect Cotton Cheesecake
- Bring home the Japanese Cotton Cheesecake made in class
COURSE FEE
- $80 per participant
- Individual station. No sharing with other participants. 100% Hands-on.
- Small Class Size (2 to 8 participants)
- You can request for your preferred date and time with minimum 2 pax if our published schedule does not meet your requirement.
COURSE SCHEDULE
- 20th February | Monday
- 10.30am to 12.30nn
Can’t attend the above dates?
- Request your class at your preferred date and time with minimum 2 participants. Get a friend or family member to join you!
- Looking for other bakes? Refer to Pastry Selection tab.
