This has been one of my favorite desserts for a long time, ever since I tried it for the first time at a sushi bar. They brought each of us a sliver when they brought the check and I have been wanting to learn how to make it ever since!
Japanese Cheesecake (also known as Cotton Cheesecake) is fairly different from traditional cheesecake and while most of my recipes are my own, for this one I used a published Japanese Cheesecake recipe. Japanese cheesecake is much less dense and has a fluffy and lighter texture. It is not as sweet or tangy as traditional cheesecake and almost comes off as a cross between a cheesecake and a yellow cake. In my opinion, it is perfection.
There are a number of steps involved, but it is worth it. Like most cheesecake recipes, a springform pan is required and to prevent sticking, it is recommended to line the bottom and sides of the pan with parchment paper.
Cheesecakes are almost always baked in a hot water bath, or Bain-marie, which keeps the air humidified in the oven and helps to prevent the top of the cake from cracking. I preheated the oven with the roasting pan inside so that the water would be simmering when it was time to bake the cake. It is important that the spring form pan fits comfortably in the roasting pan and it is also important to tightly wrap the outside of the spring form pan with aluminum foil because if any of the water seeps into the bottom, you will have quite the watery cheesecake. Yuck!
You can certainly click the link above to see the recipe for yourself, but among the steps are to whip egg whites to soft peaks in one bowl, and combine the cream cheese, melted butter, dry ingredients, and egg yolks in the other. Then came my favorite part - folding the egg whites into the batter! (If you are a fan of Schitt's Creek, then we are already friends whether I know you or not, but if you are not a fan of the show, click the link to watch one of the most iconic scenes from the show!)
I baked it until a toothpick came out clean and the top was golden. The recipe called for an eight-inch pan but I only had a nine-inch pan, therefore I cooked it for less time. It took just under an hour. I served with whipped cream and fresh blackberries, but the possibilities are endless.
Secondary to the dessert was the main course of last night's dinner - Mongolian Pork and Fried Rice (which were AMAZING I might add). I am not going to elaborate much on these because tonight, I am using the leftovers to create a themed dish for a viewing party in celebration of the premiere of the new Game of Thrones - House of the Dragon. Hint - Think of Daenerys' command to Drogon when she wanted him to breathe fire!
Mongolian Pork is just simply sliced pork tenderloin which I seared and then cooked with onions, scallions, garlic, and a sauce made from soy sauce, brown sugar, and some cornstarch.
More later!
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