Japanese cheesecake is a light and airy, almost soufflé-like cheesecake.
- 1 hr 20 mins + cooling
- 125ml cream cheese, at room temperature
- 80ml castor sugar
- 30ml soft butter
- 45ml milk
- 3 eggs, separated
- 8ml vanilla essence
- pinch salt
- 5ml lemon juice
- 45ml cake flour
- 20ml cornflour
- pinch cream of tartar
- icing sugar, for dusting
- Preheat oven to 200°C. Line bottom of a 17cm round springform cake tin with baking paper and grease the sides. Line a deep oven tray with a tea towel and place the cake tin inside.
- Beat together the cream cheese, 30ml of the sugar and butter in a double boiler until smooth. Remove from heat and beat in the milk until combined. Add egg yolks one at a time and whisk until smooth. Stir in vanilla, salt and lemon juice. Sift over the flours and fold into mixture until combined.
- Beat the egg whites in a clean bowl until foamy. Add cream of tartar and beat at high speed until bubbles become very small but still visible. Slowly add remaining sugar and beat until soft peaks.
- Fold meringue into batter ⅓ at a time until smooth and no streaks of meringue are visible. Pour into prepared tin and tap the pan on the counter to release air bubbles. Place in the prepared tray and add enough hot water to come halfway up the sides.
- Bake for 17 minutes on the lowest rack in the oven. Reduce to 135°C and bake for 30 minutes. Switch the oven off and leave cake to cool in the oven for 45 minutes. Remove from the oven and wait until it pulls away from the sides of the cake pan.
- Turn over onto a baking paper lined tray and peel off the lining paper. Turn over onto a cake stand. Cool. Dust with icing sugar.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART
Magazine issue date: March, 2018