This post was going to contain some silly comments about the variety of cheesecakes around as well as the qualities of baked goods from certain areas of the world – for example, Asian bakeries and their overwhelming amount of different kinds of soft milky breads (I think I’ve spoken before about the near impossibility of finding a wholemeal sandwich loaf in Korea before)…but…
I’ve caught my SECOND head cold for the winter (insert a highly colourful stream of expletives here) and thus can barely keep my head up, and staring at this screen for periods of more than a few minutes is completely out of the question, which is why you’ll have to forgive any incohesiveness in this post as I’m currently battling my blurring eyesight and fading consciousness as my fingers hammer out these words on the keyboard.
All I can say about this recipe is that it is the love child of the softest sponge cake you have ever eaten and a very light cheesecake – moist, seemingly barely held together and softly melting upon contact with your tongue, this Japanese-style cheesecake is utterly divine, and if you’re looking for a cake that seems made of clouds, then this is one that you need to try.
That’s right, you need to try this.
Also, many thanks to the most WONDERFUL Anh of Food Lover’s Journey – when I saw this on her blog, I immediately contacted her and said that I wanted to make it, and asked where she got her cake flour from (as she is a fellow Melbournian). When she told me and I lamented that the locale of her supplier was not a possible commute for me, what did she do but buy a freakin’ packet of cake flour and mail it to me. Anh – I know I’ve thanked you already, but thank you again for the flour and the recipe, giving my family yet another cake to fall in love with And if you haven’t checked out Anh and her gorgeous blog, I demand you do it immediately. Especially her recipe for pho
Alright, amuse yourself folks, and I hope you have a lovely weekend. Me, I’m off to go pass out.
Black Sesame Cottony Cheesecake
(Recipe from Anh’s Food Blog)
250g cream cheese
50g unsalted butter
100ml cream (35% milk fat)
60g cake flour
20g cornflour (corn starch)
6 egg yolks
1 tbsp lemon juice
Â¼ tsp salt
1 tbsp black sesame powder
6 egg whites
Â¼ tsp cream of tartar
140g castor sugar
2-3 tbsp of fresh milk
1. Melt cream cheese and butter over a double boiler. Whisk to combine. Set aside to cool. Add the cream and whisk to combine.
2. Meanwhile, line and grease the base and side of a 8-inch spring form cake pan. Preheat oven to 160C (fan-forced)
3. Sift the cake flour and corn flour to the cheese mixture. Add in egg yolk, lemon juice, sesame powder* and salt. Gently whisk to thoroughly combine all the ingredients. At this stage, if your mixture is a bit too stiff, add in 1-2 tbsp of milk. The mixture should be similar to your normal cake mixture.
4. Whisk egg white with cream of tartar until foamy. Add sugar, tablespoon by tablespoon. Whisk until soft peak forms (donâ€™t whip the egg white too stiff, the cake will be likely to crack).
5. Add 1/3 of the eggwhite to the cheese mixture to lighten it. Then, gently but thoroughly fold the eggwhite to the cheese mixture. Be careful not to destroy all the air bubbles in the eggwhite.
6. Gently pour into the prepared pan. Using foil, wrap the outside of the pan 2 or 3 times to prevent water leaking into the tin. Put the cake pan into a roasting pan. Add boiling water to half-way of the cake pan.
7. Bake in the oven for 1 hour 10 min or until the cake is set.
8. Take out, leave in the pan to cool. Serve at room temperature.
*If you think that you’d prefer a different flavouring to black sesame, all you have to do is replace the black sesame powder with something else. Perhaps matcha is more your thing? Or maybe some semisweet dutch-processed cocoa powder? As with all recipes, have a play and tailor it to your tastes
[tags]cheesecake, Japanese cottony cheesecake, black sesame, Asian, recipes, sweets, desserts, cakes[/tags]
Others who have tried this recipe:
- Thanh from I Eat Therefore I Am