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Japanese fluffy cheesecake
- Makiko Sano
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Serves 6 - 8
A little effort
Prep: 30 mins
Cook: 1 hr and 20 mins
plus chilling
A star rating of 5 out of 5.12 ratingsRate
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This Japanese dessert (similar to a chiffon cake) melts in your mouth and is a perfect match with matcha latte or traditional English tea
Vegetarian
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"This cake is ideal for gifts or special occasions. We love light and not-too-sweet cakes in Japan – this is similar to chiffon cake but the Japanese style is much fluffier. My children love having it with warm milk."
Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August.
Japanese fluffy cheesecake recipe
Ingredients
Nutrition
-
200g soft cheese
-
30g unsalted butter
-
50ml milk
-
3 eggs
separated
-
10g plain flour
-
20g cornflour
-
60g caster sugar
Nutrition: per serving (8)
- kcal516
- fat19g
- saturates6g
- carbs74g
- sugars2g
- fibre5g
- protein10g
- salt1g
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Method
-
step 1
Line the base and sides of a 15cm round cake tin with baking paper. When lining the sides, make a collar of paper that comes about 4cm above the edge of the tin – this will help as the cake will rise in the oven then drop down again when cooling. Set a heatproof bowl over a pan of simmering water and melt together the cheese, butter and milk. Remove from the heat.
-
step 2
Mix in the egg yolks, then sift in the flour and cornflour, and mix well with a whisk.
-
step 3
Chill the batter for 30 mins to allow the butter and cheese to cool, thickening the mixture.
-
step 4
Heat the oven to 200C/180C fan/gas 6. Make a meringue by beating the egg whites and sugar with an electric whisk or in a stand mixer until it forms stiff peaks.
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step 5
Fold the meringue into the batter in three batches, being careful not to knock out too much air.
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step 6
Pour the batter into the prepared tin. Put the tin in a deep baking tray and pour in about 2cm depth of hot water.
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step 7
Bake for 20 mins then reduce the temperature to 110C/90C fan/gas 1/4 and bake for 1 hr – you can open the oven door for a few seconds to let the heat escape.
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step 8
Remove from the tin and leave to cool to room temperature before serving. It will keep in chilled for three days.
More Japanese-inspired recipes
Authors
Makiko Sano
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A star rating of 5 out of 5.12 ratings
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