This soft and fluffy Japanese Cheesecake originated from Hakata, Japan. It is also known as cotton cheesecake or light cheesecake!
Let's start cooking!
Step 1 - Whisk egg whites with sugar and preheat oven
- In a bowl, whisk egg whites until stiff peaks forms.
- Slowly add a small amount of white sugar at a time and continue whisking until smooth and glossy. Set aside.
- Preheat oven to 120°C.
Fold the egg whites gently so you do not destroy the air bubbles which is crucial for the cheesecake to rise
Step 2 - Make cream cheese mixture and add both flours
- In a small pot on low heat, mix milk, butter, cream cheese and 1 tsp salt. Remove from heat when cream cheese melts.
- Add plain flour and corn flour into the pot and mix until there are no more lumps.
Step 3 - Make cake batter
- In the same pot, mix egg yolks 1 at a time until well incorporated and smooth.
- Pour egg yolk mixture into a bowl and gently fold in egg white mixture in 2 batches until both mixtures are mixed well.
Step 4 - Bake cake in water bath
- With 2 6-inch round cake pan, line interior sides and bottom with parchment paper, ensuring that the parchment paper is about 1 inch higher than the cake pan to allow room for rising.
- Fill ½ of each cake pan with batter.
- Fill baking tray with hot water, slightly below the brim of the baking tray.
- Bake in the oven for 20 minutes at 120°C with the fan setting off. After 20 minutes, increase oven heat to 150°C and let it bake for another 12 minutes.
- After 12 minutes, reduce temperature to 100°C and let it bake for another 40 minutes. After 40 minutes, turn off the heat and let it sit for 10 minutes before removing from oven.
It is important to not open the oven door when baking the cheesecake to prevent the heat from escaping.
Let's plate and serve
- Let it cool for 10 to 15 minutes before removing from cake pan.
- When cheesecake is cooled, dust the top with icing sugar and serve at room temperature or chilled.