Japanese Cotton Cheesecake (ชีสเค้กญี่ปุ่น)

Light & fluffy cheesecake

Adapted from this recipe : http://www.craftpassion.com/light-japanese-cheesecake/

What you need

  • 180 g Philadelphia cream cheese (full fat), diced
  • 4 Egg yolks
  • 100 g Caster sugar (divided into 2 x 50g portions)
  • 45 g Butter, diced
  • 70 ml Milk (full fat)
  • 1 Tbsp Lemon juice
  • 40 g Plain flour
  • 15 g Cornflour
  • 1/8 tsp Salt
  • 4 Egg whites
  • 1/4 tsp Cream of tartar

How to put this together

  1. Line the bottom of 8″ round cake tin (with removable base). Line the sides with another strip of baking paper.
  2. Water-proof the base by wrapping the bottom bits with tin foil
  3. Preheat oven to 200 C
  4. In a double boiler, gently heat the cream cheese + butter + milk until smooth, continuously whisking to remove lumps.
  5. Take off heat.
  6. Add 50g caster sugar. Whisk to mix.
  7. Add egg yolks, one at a time. Whisk to mix.
  8. Add salt + lemon juice. Whisk to mix.
  9. Sift in plain flour + corn flour. Whisk to mix, removing lumps.
  10. In a clean bowl, add egg whites. Beat on low speed until foamy.
  11. Add cream of tartar, and beat at high speed until the bubbles are small but still visible.
  12. Gradually add the remaining 50g caster sugar. Continue to beat at high speed until you get soft peaks
  13. Boil a pot/kettle of water
  14. Fold the egg whites into the mixture, 1/3 at a time, each time incorporating them gently with metal wire whisk.
  15. Pour the batter into the pan. Smooth the surface with spatula.
  16. Tap it firmly on the counter a few times to release bubbles.
  17. Put the cake tin in a larger tray, fill it with hot water. Bake in the water bath at the bottom-most rack at 200 C heat for 16 mins.
  18. Lower the heat to 140 C and bake for 20 mins (let the oven temperature drop gradually by itself)
  19. Turn the oven off and leave the cake in there for another 20 mins (let the oven temperature drop gradually by itself)
  20. Leave to cool in the pan for 10 mins.
  21. Carefully remove the base, and peel off baking paper from the sides.
  22. Leave to cool completely, then chill.