Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!
Improbable as it may seem, cheesecake is hugely popular in Osaka. It’s cloud-like in its airy texture, meaning you can easily munch a fair few slices at a time; I am speaking from experience here.
100ml full fat whole milk
280g cream cheese
35g plain flour
4 eggs, separated
zest of 1 lemon
120g caster sugar
20cm springform tin
Preheat the oven to 150c. Take a 20 cm springform tin and line the base with parchment and grease the sides. Wrap a large piece of aluminum foil around under the base and up the sides of the tin. Repeat this 3 more times. Place the cream cheese in a large mixing bowl. Heat the milk in a saucepan to boiling point and pour over the top of the cream cheese. Beat with a whisk to remove all the lumps and whisk until totally smooth. Add the cornflour and flour, followed by the egg yolks and lemon zest.
Place the egg whites in a free-standing mixer and whisk to frothy soft peaks before adding the sugar bit by bit until fully incorporated. Keep whisking, then lightly fold the whites into the cream cheese mixture. Pour into the lined tin and place in a baking tray. Pour cold water half way up the sides and bake in the oven for 1 – 1 hour 10 minutes, or until golden and puffy on top and light and airy in the middle. Dust with icing sugar to serve.