Japanese Cheesecake

Japanese Cheesecake also Known as Cotton Cheesecake and Soufflé Cheesecake  this fluffy and wiggly cheesecake is so heavenly, having a second slice is too tempting.. Top it off with some apricot jam and you've got some sinful treat for teatime. This cake is so famous in Japan, I really love Japan and Japan is sooo cool! I made this cheesecake for the first time a few months ago and I got the recipe from a show called Cooking with Dog. I have been following that show for a few years now and they have great recipes! cooking with Dog is hosted by Francis (which is an adorable poodle) and the ever so skillful chef. If that got your curiosity, check out their channel in youtube. Meanwhile, here's the Japanese cheesecake I made along with the recipe below.

Here's how it looks like with the pan covered with foil in a water bath

And this is right before chilling..so yum!

Ingredients: (From Cooking with Dog)

(15cm/5.9” cake pan with removable bottom)

100g Cream Cheese (3.5 oz)
30g Sour Cream (1.1 oz)
20g Butter, unsalted (0.7 oz)
2 Egg Yolks
20g Cake Flour (0.7 oz)

100ml Milk (3.4 fl oz)
½ tsp Vanilla Extract

2 Egg Whites
40g Sugar (1.4 oz)

Apricot Jam diluted with rum
Icing Sugar, optional
Grated Lemon Zest, optional
* Be sure to bring the refrigerated items to room temperature before combining.
*Preheat the oven to 160°C/320°F



Instructions:
1. Coat the pan with butter and line the bottom of the pan with baking paper, then cover the outside of the pan with aluminum foil. (if your foil is too thin, cover with with 2-3 layers to make sure water will not seep into your cheesecake) then place this on a deep tray.
2. Cream the butter, cream cheese and sour cream with a whisk in a large bowl
3. Add egg yolks one at a time while whisking.
4. Sift the flour into the mixture and mix thoroughly, then add the milk a little at a time and vanilla extract until well combined then sieve the mixture into a bowl, set aside,then make the meringue.

How to make meringue:
beat the chilled egg whites until soft peaks form, Then add the sugar a little at a time in three steps and beat for about 1.5-2 minutes just until firm peaks form.

5. Add 1/3 of the meringue into the cheesecake mixture and mix thoroughly, then add another 1/2 of the meringue and this time, mix gently to avoid breaking the foam, then pour this into the bowl of the last remaining meringue and fold in gently.
6. Pour the batter into the prepared pan and slash with spatula to remove any air, then pour hot water onto the tray about 2cm deep.
7. Bake the cheesecake for 10mins  in 160°C/320°F
8. After 10mins, lower the temperature to 150°C/302°F then bake for another 40-50mins or until a toothpick inserted comes out clean.
9. Place the cake onto a cooling rack and let sit to cool then chill the cake for a minimum of 2 hours, serve!