Raspberry Matcha Cotton Cheesecake – Recipe
Cotton cheesecake: soft, fluffy and bouncy. Also a pain in the arse to make if your oven's temperature fluctuates. Every time I've made this it's come out of the oven differently. At least every time it's delicious.
My recipe will definitely work if your oven isn't mean like mine (if you've been following this blog for a while you'll have seen the problems this sometimes causes when I make macarons). In fact just to demonstrate, I made this cake twice in two days. Here was the first one:
Cracked top. Same technique of making, same batter consistency, same everything – except for what the oven decided to do, which was to run hotter than I set it to. But you can see the lovely fluffy insides here. For the second round, the cake sank a tiny bit and had a bit of a 'waist', meaning my oven decided it wanted to run colder than normal. Again though, the cake was fluffy and light inside.
So I hope your oven behaves better than mine. Ready? Lets go.
Ingredients Part 1:
250g cream cheese
60g unsalted butter
100ml milk
70g caster sugar
6 egg yolks
1 tsp vanilla
50g plain flour
20g cornflour
2 tbsp matcha
Pinch of salt
Ingredients Part 2:
6 egg whites
70g caster sugar
Filling;
100g cream cheese
150ml double cream
2 tbsp caster sugar
Handful of raspberroes
Method:
1, Preheat the oven to 150°C and line a loose-bottomed 8" cake pan with baking parchment, lining the bottom with a circle and the sides with a wide strip (fasten the top with a paperclip). The strip should make a 'collar' taller than the tin itself. Wrap the outside of the tin in foil to stop water from leaking into the tin later.
2. To make Part 1, melt the butter and cream cheese over a very low heat in a large saucepan, stirring with a balloon whisk to combine. Don't let the mixture get too hot: as soon as the cheese starts to soften and the butter melt, take off the heat and stir well until combined. Stir in the milk, sugar, egg yolks and vanilla, then sift in the flours, matcha and salt and stir well until smooth.
3. To make Part 2, whisk the egg whites with an electric whisk in a large bowl until they form stiff peaks, then whisk in the sugar until glossy.
4. Fold in 1/3 of the egg whites into the matcha mixture, then tip the matcha mixture back into the rest of the egg whites. Fold gently until just combined, taking care not to over mix.
5. Pour the batter into the cake pan, place the pan in a large roasting tin and pour boiling water into the roasting tin to create a water bath, making sure the water doesn't go higher than the foil around the cake tin.
6. Bake for 1 hour 20 minutes, then switch off the oven and let the cake cool in the oven for a further hour. Remove from the oven and leave to cool completely before slicing crossways to create two layers.
7. To make the filling, whip the cream, cream cheese and sugar together. Fold the raspberries into the cream, crushing lightly, and use to sandwich the cake layers together. Serve with more berries and an extra dusting of matcha.
Enjoy, and have fun.
My recipe will definitely work if your oven isn't mean like mine (if you've been following this blog for a while you'll have seen the problems this sometimes causes when I make macarons). In fact just to demonstrate, I made this cake twice in two days. Here was the first one:
Cracked top. Same technique of making, same batter consistency, same everything – except for what the oven decided to do, which was to run hotter than I set it to. But you can see the lovely fluffy insides here. For the second round, the cake sank a tiny bit and had a bit of a 'waist', meaning my oven decided it wanted to run colder than normal. Again though, the cake was fluffy and light inside.
So I hope your oven behaves better than mine. Ready? Lets go.
Ingredients Part 1:
250g cream cheese
60g unsalted butter
100ml milk
70g caster sugar
6 egg yolks
1 tsp vanilla
50g plain flour
20g cornflour
2 tbsp matcha
Pinch of salt
Ingredients Part 2:
6 egg whites
70g caster sugar
Filling;
100g cream cheese
150ml double cream
2 tbsp caster sugar
Handful of raspberroes
Method:
1, Preheat the oven to 150°C and line a loose-bottomed 8" cake pan with baking parchment, lining the bottom with a circle and the sides with a wide strip (fasten the top with a paperclip). The strip should make a 'collar' taller than the tin itself. Wrap the outside of the tin in foil to stop water from leaking into the tin later.
2. To make Part 1, melt the butter and cream cheese over a very low heat in a large saucepan, stirring with a balloon whisk to combine. Don't let the mixture get too hot: as soon as the cheese starts to soften and the butter melt, take off the heat and stir well until combined. Stir in the milk, sugar, egg yolks and vanilla, then sift in the flours, matcha and salt and stir well until smooth.
3. To make Part 2, whisk the egg whites with an electric whisk in a large bowl until they form stiff peaks, then whisk in the sugar until glossy.
4. Fold in 1/3 of the egg whites into the matcha mixture, then tip the matcha mixture back into the rest of the egg whites. Fold gently until just combined, taking care not to over mix.
5. Pour the batter into the cake pan, place the pan in a large roasting tin and pour boiling water into the roasting tin to create a water bath, making sure the water doesn't go higher than the foil around the cake tin.
6. Bake for 1 hour 20 minutes, then switch off the oven and let the cake cool in the oven for a further hour. Remove from the oven and leave to cool completely before slicing crossways to create two layers.
7. To make the filling, whip the cream, cream cheese and sugar together. Fold the raspberries into the cream, crushing lightly, and use to sandwich the cake layers together. Serve with more berries and an extra dusting of matcha.
Enjoy, and have fun.
Comments
Post a Comment