Trust the Japanese to finetune and improve everything. Sometimes, reinventing the wheel does pay off. So you have cheesecakes and you have sponge cakes. Under the hands of the Japanese, these 2 cakes get married and voila! You get a Cotton Soft Japanese Cheesecake.
See how soft and spongy the texture is? Very unlike your regular cheesecakes, which are creamy and dense.
Before frosting.
This soft, cottony cake was a hit with everyone. Even after 2 slices, you don't feel bloated like you normally do with regular cheesecake. So, it was more than half gone after we ate it. The remainder, I shared with my nice neighbours.
Recipe
(adapted from Diana's Desserts)
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 1 tbsp lemon juice (I omitted this)
- 60g cake flour
- 20g corn flour
- 1/4 tsp salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celsius.
My own observation:
5. Leave to cool in oven with door ajar, about 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
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