I've always wanted to attempt this type of japanese cheesecake and I had cream cheese lying in the fridge for ages so I'm glad I finally got around to it! The result was really soft, light, spongy, smooth cheesecake- it was a pretty good replication of the ones you can get from asian bakeries. My attempt wasn't very successful though as the centre of the cheesecake sunk terribly, despite looking puffy in the oven. It really must have something to do with the square pan I was using... Make sure you use a round one! But other than that, I was happy that the tops didn't wrinkle terribly and the recipe was all fairly straight forward so I'll be sure to try it out again next time.
I'll be off to Indonesia tomorrow so after some catch-up recipe posts, there will probably be more travel style posts! I'll see you soon on the other side!Japanese Cotton Soft Cheesecake
Recipe from Dianas Desserts
Makes one 8 inch round cheesecake
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar (I used a dash of lemon juice)
250g cream cheese (I used light)
100 ml fresh milk (I used light)
1 tbsp. lemon juice
60g cake flour (I just used all purpose)
20g cornflour (cornstarch)
1/4 tsp. salt
1. Melt cream cheese, butter and milk over a double boiler. (Mine was still quite lumpy, with some stubborn butter bits still refusing to melt in completely, but it turned out smooth later so don't worry too much.) Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. Sieve batter and set aside. (By this point, batter should be lump-free)
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
NOTE: Additional IMPORTANT tips can be found on Ju's post here. It's also useful to read through some of the comments/queries from other commenters. I found out only after making mine that Ju suggested not using square pans (which was what I did and it sunk) and sticking to the original recipe that asked for an 8inch round pan.