This reminds me of a simple mousse cake with a cheesecake influence but none of its overwhelming cheesy richness. I first came across this recipe a few days back and wondered if it would be the perfect dessert for my in-laws who are coming to visit. My mother-in-law remarked the last time – when she had some of my cookies – that they were too sweet and I did notice that she didn’t like sweet stuff and neither was she a great dessert fan. You see, my in-laws and Nil seem to think that dessert revolves around yoghurt, fruit, apple pie and crumble. Nothing wrong with that…just that I like some variety.
Anyway, I halved this recipe and used a smaller spring form pan (6″) instead of the recommended 8″ pan. Assuming that the halving and the smaller size is a factor, I also shortened the bake time only to discovered that it was definitely a premature decision on my part. I should have let it stayed for at least an hour instead of 50 minutes.
Still, the cake turned out to be cooked and cotton soft based on the golden brown (and cracked) top – in fact, one squeeze and you hear air bubbles bursting! – but I think I’ll cook it longer the next time. The spring form pan – despite being lined with aluminium foil – had some water seeping in (bad) which resulted in a slightly moist base but otherwise, everything else is alright.
Japanese cotton soft cheesecake
75g finely granulated sugar
3 egg whites
3 egg yolks
1/4 tsp lemon juice
175g Philadelphia cream cheese
50ml fresh milk
1/2 tsp lemon juice
1 tsp vanilla essence
30g white flour, sift
1/8 tsp salt
- Preheat oven to 325 F / 160 C.
- Melt cream cheese, butter and milk in a double boiler. Cool the mixture.
- Fold in the flours, salt, egg yolks, 1/2 tsp of lemon juice & the vanilla essence and mix well
- Whisk egg whites with 1/4 tsp of lemon juice until foamy. Add in sugar gradually and whisk until soft peaks form.
- Fold the egg white mixture into the cream cheese mixture, from centre to the sides and from the bottom. Do not overmix.
- Pour into a 6 inch round cake pan (lightly grease and line with greaseproof baking paper or parchment paper). Wrap the outside with aluminum foil to prevent water from seeping in.
- Place the cake pan on a casserole dish and place in the center the preheated oven before pouring hot water into the casserole dish. Water level should be half way of cake pan.
- Bake for 1 hour or until golden brown.
- Leave in the oven with door slightly ajar for an hour until cake cools.
- (Optional) Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
- Serve with fresh fruit and whipped cream or eat on its own.