There are a lot of Japanese Cotton Cheesecake Recipes online, with a variety of methods and ingredients. What I like about this recipe I found is its simplicity. So far, it appears that this recipe uses the least amount of ingredients, and the least steps. (Can you tell? I like zen-cooking! *grins*)
This cheesecake tastes great with fruits, so I decorated it with sliced peaches and marachino cherries for Chinese New Year... I figured the colours of the peaches and cherries were excellent for the season, and the abundance of fruits herald a fruitful year ahead.
7 ounces cream cheese, at room temperature (If you're using the block, divide the block into 8 equal parts. They will be exactly 1 ounce each)
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar; separate the sugar into two 1/4 cups)
3 eggs, separated
1/4 cup cornstarch (don't use plain flour!)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
1. Preheat oven to 175 deg celsius.
2. Prepare an 8-inch cake tin, line the bottom of the tin with baking paper and grease the entire tin with a bit of cooking oil. (I use Canola Oil Cooking Spray, available from Phoon Huat.)
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar to the egg white, beating until soft peaks form, about 8-10 minutes.
8. Put about 1/3 of the egg whites into the cream cheese mixture, stirring gently.
9. Pour the new cream cheese mixture into the egg whites and fold in gently.
10. Pour into cake pan and smooth the surface.
11. Place cake pan into a larger roasting pan and place in lower rack of oven.
12. Pour enough water into the roasting pan to come half way up the side of the cake pan.
13. Bake 40-45 minutes, until a pick inserted in the middle of the centre comes out clean.
14. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
15. You can eat like this, or you can put jam/glaze on top of it.
1. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
2. Then spread the glaze on top of the cake.
The recipe originated from www.recipezaar.com.
The cake will rise and fall a little after cooling, but the texture is light and yummy. I added chopped peaches into the glaze mixture for the CNY version.