Every year without fail, those who bake new year cookies are left with a lot of egg white to use up. The majority of cookies uses egg yolks, either as part of the list of ingredients or for glazing. Hence 4 batches of cookies means around 500 grams of egg whites sitting in the fridge.
I was inspired by a cheesecake baked by Dr Leslie Tay of ieatishootipost. He is a very precise person when it comes to baking and I love to read his detailed posts. He made a very beautiful ‘crease-and-wrinkle-free’ japanese cotton cheesecake. Just reading through the post makes me want to jump up and give it a try myself.
I made a japanese cotton cheesecake back in 2012. It was ugly but delicious. The top was wrinkled, the sides were wrinkled but I was so pleased back then that the cake didn’t crack. Now is the time to try to make a pretty japanese cotton cheesecake but since I had copious amount of egg white sitting in the fridge, I thought, why not change it to omit egg yolks?
- 125 grams cream cheese
- 25 grams caster sugar
- 3 tbsp sweetened condensed milk
- 30 grams unsalted butter
- 150 grams heavy whipping cream
- 1/2 tbsp lemon juice (add more if you like a tangier taste)
- 1 tsp vanilla bean paste
- 30 grams cake flour
- 10 grams corn starch
- 1/4 tsp salt
- 150 grams egg white
- 1/4 tsp cream of tartar
- 25 grams caster sugar
- Grease the sides and line the bottom of a 7 inch round pan. Do not use the type with removable bottom. Prepare a 10 inch round pan to use for water bath for the cake.
- Preheat oven to 200 C. Start boiling water for use for the water bath.
- Sift cake flour, corn starch and salt in a bowl. Set aside.
- Whisk heavy whipping cream into stiff peaks. Set aside in the fridge.
- Melt cream cheese over a hot water bath. Whisk to smoothen.
- Add in caster sugar and whisk to combine.
- Remove from heat, add in unsalted butter and whisk to combine.
- Add in lemon juice and vanilla bean paste. Whisk to combine.
- Add in sifted dry ingredients. Whisk gently to combine.
- Gently fold in whipping cream until well combined.
- Whisk egg white until frothy. Add in cream of tartar and whisk until bubbles become smaller.
- Gradually add in sugar and whisk until just before soft peaks. For a picture of the meringue at this stage, visit ieatishootipost’s website tagged above.
- Fold in meringue to the cream mixture 1/3 at at time.
- Pour mixture into prepared pan and rap a few times on the counter top to get rid of large bubbles. Place pan into the 10 inch round pan.
- Carefully pour hot water into the 10 inch pan until it reaches about halfway of the height of the 7 inch pan.
- Bake on the lowest rack in the oven for 18 minutes.
- Lower temperature to 160 C and bake for another 12 minutes.
- Turn off the oven and leave cake in the oven for 30 minutes.
- Open the door of the oven slightly for 10 minutes.
- Remove cake and jiggle pan to loosen cake.
- Turn cake over onto a plate lined with grease proof paper. Place another plate over the bottom of the cake and turn over carefully. Remove the parchment paper.
- Chill the cake in the fridge for at least 4 hours before serving.
My cake is not perfect since I over whipped the egg whites to slightly past soft peak stage. I was also using 2-3 days old egg white. Hence the batter was not as pour-able as it should have been. The perfect batter should smoothen out on its own when you pour it in the pan. I had to smoothen out mine with a spatula and this shows up as uneven crust on the surface of the cake.
I am pleased with the texture of the cake. It is light, with a milky fragrance from the cream and a hint of vanilla.