Cheesecakes, i usually go for simple fruit based cheesecake either as baked ones or no bake cheesecake. Recently i tried my hands in baking this super softy,fluffy and extremely airy Japanese cheesecake,this cheesecake was amazing. Because of it fluffiness,super light and not that much sweet,this cheesecake tastes simply tremendous just like the soufflé we get in Paris.I have seen plenty of recipes for the cotton soft Japanese cheesecake while googling, but never attempted it at home. I was bit curious to see how soft this cheesecake would be and tried it during a weekend from here.
Steam will help making the soft and moist cake and hot water around the cake will gradually cook inside.
The most important ingredient for this cheesecake is eggs,without eggs just forget this cheesecake.The number of the eggs in this cheesecake might be bit shocking but this is a must, and the most important things are to beat the egg whites prefectly and baking/cooling the cheesecake. If you have never had or tried a Japanese cheesecake, its time to make some,its definitely worth to try.Beware this cheesecake disappears very fast seriously really fast,yep its too delicious to eat more than a slice. Obviously this cheesecake served along with a fruit coulis will tastes definitely more delicious and my kids enjoyed this cheesecake with strawberry coulis.
6nos Egg whites
6nos Egg yolks
1/4tsp Cream of tartar
1/2cup+3tbsp Super fine sugar
50grms Butter
250grms Cream cheese
100ml Fresh milk
1tbsp Lemon juice
1/3cup+1tbsp All purpose flour
2tbsp+1tsp Cornflour
Melt the cream cheese,butter and milk in double boiler method, cool it completely.
Fold in the flour,cornflour,egg yolks,lemon juice and mix well.
Meanwhile whisk the egg whites with cream of tartar until foamy,slowly add in the sugar and whisk it until soft peaks form.
Add now the cheese mixture to the egg white mixture and slowly mix well.
Grease a 8inch springform pan and line the bottom and sides of the pan with baking paper.
Pour this cheesecake batter into the already prepared springform pan.
Place the springform pan in a baking pan and pour enough boiling water in a baking pan.
Steam will help making the soft and moist cake and hot water around the cake will gradually cook inside.
Arrange it in the middle rack of the oven.
Bake at 320F for 60minutes and reduce the temperature to 300F and bake for 15minutes.
When a skewer inserted comes out clean,turn off the oven. Dont take out the cake immediately from the oven.
Remove the cake from the oven and cool it completely.
Refrigerate for few hours before serving..
Enjoy with your favourite fruits coulis.
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