Ever thought about making the wobbly Japanese cheesecake? Well now you can, because we have the perfect recipe for you!
INGREDIENTS
For the cream
- 5 jasmine tea bags
- 1 cup cream
- 1 tsp vanilla essence
- 2 tbsp sugar
- 1⁄4 cup coconut cream, placed in the fridge overnight
For the cheesecake
- 250 g cream cheese
- 1⁄4 cup butter
- 1⁄2 cup milk
- 6 eggs, separated
- 1⁄2 cup sugar
- 1⁄2 cup flour, sifted
- 1⁄4 tsp salt
- 21⁄2 tbsp cornfl our, sifted
- 1⁄4 tsp cream of tartar
- 1 cup cherries, for serving
METHOD
For the cream
1. Place the tea bags in the cream and leave to infuse in the fridge for 1–2 hours. Remove tea bags from the cream. Beat in the vanilla and sugar using an electric mixer and fold in the coconut cream.
For the cheesecake
1. Preheat the oven to 200°C. Grease a 20 cm cake tin and line with baking paper.
2. Fill a saucepan halfway with water and bring to a simmer over low heat. Place a glass bowl on top and add the cream cheese. Whisk until smooth.
3. Whisk in the butter and milk, and then add in one egg yolk at a time. Stir in 2/3 cup sugar. Remove bowl from the heat and fold in the flour, salt and cornflour.
4 Whisk the egg whites and cream of tartar together in a bowl until frothy, then whisk in remaining cup sugar a little at a time. Whisk until it’s at soft-peak stage and looks glossy. Gently fold egg-white mix into cream-cheese mix, a third at a time, until combined. Pour this mixture into the prepared cake tin.
5. Line a roasting tray with a dishcloth and place the cheesecake on top. Carefully fill the tray halfway up with water.
6. Bake the cake for 18 minutes. Reduce oven to 140°C and bake for 30 minutes.
7. Turn the oven off and leave it inside for 30 minutes – do not open the oven! Remove the cake from the roasting tray, return it to the oven and cool for 30 minutes more, with the door slightly ajar.
8. To serve, remove the cheesecake from the tin, spread the cream over the top and garnish with cherries.
ALSO SEE BAKED LABNEH CHEESECAKE RECIPE
