Japanese Cotton Cheesecake
This weekend I decided to tackle a cake I have been meaning to make for months since I first saw it. I have already successfully recreated two notoriously difficult cakes to make in the form of Chiffon and Angel Food over the past few months, so this cake represented the last piece in this trinity of difficulty. This is a Japanese Cotton cheesecake, one of the most lightest fluffiest cake you could possibly wish to eat. People who have tried it describe it like eating a cloud. Now don't let the name fool you this is not a cheesecake you are used to, it doesn't have that crunchy biscuit base or dense mousse structure. This is unadulterated heaven in the form of cake, and I served it up with some beautiful Blue Haven mixed berry jam. I hope you enjoy it as much as my family and I did for Sunday lunch last weekend.
Ingredients (Serves 12, adapted from Hungrytigerthirstydragon)
250g cream cheese
6 large eggs, separated
60g plain flour
140g white sugar
1 tbsp lemon juice
1/4 tsp cream of tartar
1/4 tsp salt
To serve : some mixed berry jam
Preheat oven to 180c/160c Fan/350f/gas mark 4.
Line the base and sides of an 8 inch round sealed-base baking tin with baking parchment. Also if the tin has a removable base, wrap the outside with tin foil to stop water getting in later.)
Melt the cream cheese, butter and milk in a bowl over a pot of simmering water. Don’t let the bowl touch the water. Whisk until there are no lumps. Leave to cool. If you want to cool it quickly just immerse the base in a bowl of cold water for 5 mins.
When cool, mix in egg yolks, salt and lemon juice. Sift the flour and cornflour into the cream cheese mixture, and whisk gently.
In another bowl, whisk the egg whites with the cream of tartar until foamy. Add the sugar and whisk until soft peaks.
Gradually add the cream-flour mixture to the egg whites, folding very gently with a whisk. Try to maintain as much of the “airiness” as possible, but ensure the final mixture does not have streaks in it.
Pour the cake mixture into the lined baking tin, and place the tin in a roasting tray. Pour boiling water into the tray until it comes two-thirds up the baking tin .
Place the tray into the preheated oven, and bake for at least 1 hour 30 mins. (Keep an eye so the top doesn't burn. Don’t open the oven at all until you think the cake is ready.
Cool in tin on a wire rack. When cooled to room temperature, remove from tin and remove the baking paper. Once fully cooled serve with some jam and possibly cream.
Thank you for reading today, I would like to thank my lovely assistant Joanne who took all the photos on the day aswell as Hungrytigerthirstydragon for their excellent recipe.