Japanese Cotton Cheese Cake
If the Americans like their cheesecakes dense and rich, the Japanese like to make them light and airy. If you’re a fan of the Japanese style cheesecake, here is a recipe that will delight you. It is just as its name implies – fluffy, light, and airy. The technique used here is akin to the one used for sponge cakes where we separate the eggs and whip up the egg whites into a meringue before folding it into the cream cheese mixture. This cake is delicate and also requires a delicate hand when mixing to prevent the air bubbles from escaping. The result though is a delicious pillow of cream cheese cloud that melts in your mouth!
Ingredients
(Makes 1 x 8” round cake)
- 250g cream cheese
- 120ml whipping cream
- 60g unsalted butter
- 60g plain flour, sifted
- 30g cornflour, sifted
- ¼ teaspoon salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 6 egg whites
- 150g caster sugar
Method
- Stir cream cheese, whipping cream and butter in a heat-proof bowl over a simmering bain-marie until smooth. Remove from heat and cool slightly
- Stir in egg yolks and vanilla extract until well-mixed
- Sift plain flour, cornflour and salt together, add into egg yolk mixture until well combined.
- In a separate bowl, whisk egg whites on medium speed until foamy, then gradually add in sugar until soft peaks form
- Fold one third of the meringue into the cheese mixture. Then fold in half of the remaining meringue, followed by all the remaining meringue
- Pour mixture into a 8” round pan with parchment lined at the bottom and around the sides
- Place baking pan in a water bath and bake in a preheated oven at 150oC/300oF for 60 minutes
- Turn off the oven and leave the oven door ajar to cool down cake
- When cake is cool, remove cake from pan and chill before serving
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