Japanese Cotton Cheesecake

To me, Japanese desserts are always very delicate and Japanese Cheesecakes are not exception. Personally, I’ve not a big fan of cheesecake, because I don’t fancy the dairy cheese taste. But Japanese Cheesecakes are a little different, they taste lighter and gives a subtle hint of cheese.

Many years ago, I tried baking a cheesecake, but failed miserably. Instead of the cheesecake turning out light, it ended up starchy and heavy. Not that kind I would have liked. And because Lil X was still little then, I had very little time to research more and find the right recipe.

I happened to come across a Japanese Cotton Cheesecake by Jeannie Tay, who adapted the recipe from Dr Leslie Tay. Dr Leslie Tay always does a lot of research and tries a variation in method/ingredients in order to perfect his bakes. So how can I not order this recipe a go?

The results? Very happy that my Japanese colleague has also given me a thumbs up! So satisfying indeed.

Japanese Cotton Cheesecake (source: Jeannie Tay)

Ingredients

5 eggs (Large) separated
250g cream cheese
60g melted butter
120g caster sugar
100ml milk
60g plain flour
20g corn flour
1/2 tsp salt
1 tsp Vanilla extract
1 tablespoon lemon juice

1. Prepare the an 8″ round baking pan. Line the bottom and grease the sides well. Get ready a 10″ round baking pan for water bath.

2. Melt cheese with butter and 50g sugar over a double boiler. Whip using hand whisk. Add egg yolks and continue whisking.  Add milk,  vanilla, lemon juice, salt and whisk. Gently whisk in the flour. Set aside.

3. Next whisk the egg whites and add remaining sugar and beat till very soft peaks. When you lift the whisk, the meringue should droop and hang about 3 cm down.

4. Fold the whites to the batter. You should end up with a batter that is quite runny such that you don’t need to smooth the surface after you pour into pan. The batter should come up to 1.5 cm from the rim of the pan. It should rise no more than 1 cm.

5. Bake in water bath in preheated oven in this way:

  • 200C -15-18 minutes until top is golden brown
  • 160C – 15 minutes

6. Switch off oven but do not open the oven door. Allow the cake to sit for another 30 minutes.

7. Remove and unmould when cake has pulled away from the side of the pan.

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