Japanese Cotton Cheesecake
Light as air, fluffy as a cloud and mildly sweet – Japanese Cotton Cheesecake is a dreamy dessert with the perfect balance of creaminess and springiness. It’s a beautiful cross between a classic cheesecake and a sponge cake, dusted with icing sugar for an elegant finish.
Ingredients:
– 250g soft cream cheese
– 50g unsalted butter
– 100ml milk
– 6 large eggs, separated
– 1 tbsp lemon juice
– 70g cake flour (or well-sifted wheat flour)
– 30g cornstarch
– 140g caster sugar
– 1/4 tsp cream of tartar or a pinch of salt
– Icing sugar for dusting
Instructions:
1. Preheat oven to 160°C. Line the base and sides of a round cake tin (20cm) with baking paper. Wrap the outside with foil to prevent water from seeping in during the bain-marie. 2. Melt cream cheese, butter and milk in a heatproof bowl over a saucepan of simmering water (double boiler) and whisk until smooth. Remove from heat and let cool slightly.
3. Add egg yolks, lemon juice, sifted flour and cornstarch to cream cheese mixture. Whisk until smooth and well combined.
continue to the next page
