Japanese Cotton Cheesecake
Japanese cheesecake is a much fluffier and lighter version of the original cheesecake. It’s very delicate, and it has this amazing cotton soft, light, pillowy texture that melts in your mouth. This has become one of my favourite cakes, and I’m sure it will be yours too.
130g cream cheese
40ml vegetable oil
60ml cold whole milk
3 egg yolks (50g)
30g corn starch, sifted
1/4 tsp salt
1 tsp vanilla extract
1 tbsp lemon juice
3 egg whites (90g)
All ingredients must be at room temperature, except the milk.
1. Preheat oven to 150°C without fan on. Grease a 15cm round cake pan and line the bottom and sides with parchment paper.
2. Add cream cheese, sugar and vegetable oil to a heat-safe bowl and melt in a double boiler. Use a spatula to mix and mash, and then once melted use a whisk to blend the ingredients together.
3. Remove from the heat. Pour in the milk and mix well to combine. Whisk in the egg yolks one at a time. Sift the corn starch over the bowl, and gently mix until smooth. Whisk in the salt, vanilla and lemon juice. Strain the batter using a sieve.
4. Beat egg whites with an electric mixer. Gradually add the sugar after the egg whites have started to get foamy. Beat until soft peaks form, and has a glossy texture. To check its consistency, lift the beaters from the whites, the egg white peaks barely hold their shape.
5. Use a silicone spatula to fold in 1/3 of the meringue to the egg yolk mixture, and then add another 1/3 of the meringue. Mix carefully to not break the foam. Add all egg yolk mixture into the bowl with the meringue and gently combine.
6. Pour the batter into prepared cake pan and tap to release air bubbles. Bake with hot water bath method for 80 minutes. Remove from the oven, and let it cool slightly before unmolding. Invert on a piece of parchment paper, and revert back up on a plate. Refrigerate before serving. It tastes best when served cold.