Fluffy japanese cheesecake with mango yoghurt

The trick to achieving a cotton-soft texture for this light-as-air cheesecake? Remember to fill the roasting pan with enough water to create a gentle steam during baking.
By epicure
Published on Friday, 26 Apr 2013
Cuisine
Japanese
Type of Meal
Desserts
Vegetarian-friendly
Yes
Level of Difficulty
Intermediate
Speed
Moderate

Serves 8
Prep time 20 minutes
Bake time 40 minutes


butter, to grease cake tin
400g cream cheese (at room temperature)
½ cup full cream milk
1 cup fine sugar
6 eggs, separated
½ cup cornstarch
4 tbsp lemon juice
1 tsp cream of tartar
5 cups boiling water

topping
2 tbsp apricot or strawberry jam
1 cup mango yoghurt
2 cups fresh mango, peeled and cut into big cubes

  • Preheat oven to 200°C.
  • Grease a 15-inch cake tin with butter.
  • Beat cream cheese and milk together until soft.
  • Add ½ cup fine sugar, egg yolks, cornstarch and lemon juice to the cream cheese mixture. Beat until smooth.
  • Beat egg whites in a separate bowl until foamy.
  • Add remaining ½ cup fine sugar and cream of tartar. Beat on high speed until soft peaks form, about 6 minutes.
  • Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  • Pour into cake tin and smooth the surface with a spatula.
  • Place cake tin into a large roasting pan on the lower rack of the oven.
  • Pour boiling water into the roasting pan till it reaches half the height of the cake tin.
  • Bake for 35–40 minutes at 200°C, or until a pick inserted in the middle of the cake comes out clean.
  • Combine all ingredients for topping then spread on top of the cake.