Cotton soft Japanese cheesecake

Step 1

Preheat oven to 150°C. Grease and line the base and sides of a round springform cake tin (20 cm) with baking paper. Place tin on a sheet of aluminium foil and fold up the sides to seal base of tin. Place tin into an ovenproof baking dish (24 cm) and set aside.

Step 2

Place cream cheese, oil and 50 g of the sugar into mixing bowl, then mix 3 min/60°C/speed 3.

Step 3

Add milk, egg yolks and lemon juice, then mix 30 sec/speed 3.

Step 4

Add cornflour and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 4. Pour mixture into a large bowl. Thoroughly clean and dry mixing bowl (see Tips).

Step 5

Insert butterfly whisk. Place egg whites and remaining 100 g of sugar, then whip 4 min/speed 3.5, without measuring cup, until soft peaks form. Remove butterfly whisk.

Step 6

Lightly fold ⅓ of the egg white mixture into egg yolk mixture until well combined. Add another ⅓ of the egg white mixture and fold in gently, then fold in remaining egg whites until mixture is smooth, taking care not to overmix. Pour into prepared cake tin. Add approximately 3 cm of boiling water to baking dish to create a water bath.

Step 7

Carefully place in oven and bake for 1 hour 10 minutes (150°C) or until golden brown and firm. Turn oven temperature off and leave door ajar. Leave cheesecake in oven for a further 15 minutes to cool, then remove cake tin from water bath and set aside to cool completely.

Step 8

Gently remove cheesecake from tin and place on a serving plate before dusting with icing sugar (see Tips).