JAPANESE COTTON CHEESECAKE

SERVES 10. PREP 5 HRS 25 MINS. COOK 1 HR

INGREDIENTS

• 250g cream cheese, chopped, at room temperature

• 60g butter, chopped, at room temperature

• 100g (½ cup) caster sugar

• 5 eggs, separated

• 1 tsp vanilla bean paste

• 125ml (½ cup) milk

• 1 tbsp fresh lemon juice

• 50g (⅓ cup) plain flour

• 1 tbsp cornflour

• Icing sugar, to dust

• Chopped pistachios, to serve

• Thick or dollop cream, to serve

CARAMELISED CITRUS

• 1 ruby grapefruit

• 1 orange

• 1 lime

• 70g (⅓ cup) caster sugar

METHOD

1 Preheat oven to 160C conventional (see notes). Release the base of a 23cm (base measurement) springform pan. Place a sheet of baking paper over the base, allowing a 4cm overhang. Secure the base, paper side up, back in the pan. Lightly grease the side of the pan. Place a large sheet of extra-wide foil on a clean work surface. Place the cake pan in the centre of the foil. Fold edges of the foil around the side to enclose the pan. Repeat with another sheet of extra-wide foil.

2 Use electric beaters to beat the cream cheese, butter and 2 tbsp caster sugar in a bowl until smooth. Beat in the egg yolks. Add the vanilla paste and milk. Beat on low speed until combined. Beat in the lemon juice. Sift over the combined flours and gently fold to combine. 3 Use clean electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Beat in remaining caster sugar, a little at a time, beating well after each addition, until the sugar is dissolved. Use a balloon whisk to gently fold the egg white mixture into the cream cheese mixture until combined.

4 Pour the mixture into the prepared pan. Place the springform pan in a roasting pan and add enough warm water to come halfway up the side of the springform pan. Bake for 1 hour or until the top is golden and the cake feels springy when touched in the centre. Turn off oven. Leave cheesecake in the oven, with the door slightly ajar, to cool completely. Remove the springform pan from the roasting pan and place, covered, to set in the fridge for 4 hours or overnight.

5 Preheat oven to 180C/160C fan forced. Peel the grapefruit, orange and lime and remove any white pith. Slice the fruit into 7mm-thick rounds. Arrange in a single layer in a large ovenproof dish, placing the larger pieces around the edges. Sprinkle with the caster sugar and roast for 30 minutes, until tender and slightly caramelised. Set aside to cool.

6 To serve, release the side of the springform pan and slide the cake onto a serving plate. Top with grapefruit, orange and lime slices. Dust with icing sugar and sprinkle with pistachios. Top with cream. Drizzle with the pan juices.

NOTE: For best results, bake this cheesecake in a conventional oven — don’t use fan forced.