This is the closest I was able to get to imitate commercial Japanese cotton-soft cheesecake. The cheesetaste is very apparent which is good since some cotton-soft cheesecake tend to boarder too much on a spongecake scented with cream cheese. Its also a little more dense the the other cheesecake I made which was more souffle-like.
I adapted the recipe from here.
125g cream cheese90ml skim milk
50g pumpkin puree
120g cauliflower puree
30g flour(atta)
20g cornstarch
1/4tsp stevia(=1/4 cup sugar)
-combine all of the above together
3 egg whites
cream of tartar
-whip till peaked
cream of tartar
-whip till peaked
-fold ino cream cheese mixture(in batches!)
-line a 7inch pan( make use that the sides are higher as the cake will rise) and wrap pan base with aluminum foil
-pour in batter
-place pan in a hot water bath, cover top with foil
-bake at 150degreeC for 45mins
-leave to cool on oven for 1 hour( i only did 10 mins, may explain why it shrunk some)
-unmould immediately upon removal from fridge and refrigerate before slicing
notes:
- next time, I shall remove the top foil earlier so the cake can brown
- leave longer in the oven upon baking!
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