Today’s recipe was adapted from a blog called Happy Home Baking.
Japanese Cotton Cheesecakes are something that I have been trying out for a while, but I wanted to try to lighten it up by using yoghurt instead.
I tried a few times and it failed miserably, but then I discovered this recipe and I made it a few times, tweaking it slightly and finally it’s right.
This is a delicious and light cake with the texture of a chiffon cake mixed with a cheesecake. It’s light, fluffy and only 115 calories for 1/8 of the cake. It requires a little bit of care and attention to get right, but if you follow the directions then it will come out fine.
Yes, I ate most of this myself (although not on the same day, I swear!)
I don’t take credit for the odd baking times, they come courtesy of one of the commentors on the original recipe page, modified from the original recipe. These instructions really do work, but I strongly suggest reading through the recipe a few times before making this, just so you are aware of the times and don’t end up overbaking this as it will swell up.
A kitchen timer is going to be your best friend here.
The original recipe suggested using a solid base baking tray. This is because to remove this cake and prevent it from deflating, we need to drop it from about 30 cm onto a kitchen counter.
Don’t worry the cake will survive!
I didn’t use a solid base pan, I used an 8 inch round loose base cake tin and mine turned out fine.
This cake gets the same treatment as a traditional cheesecake and needs to be baked in a water bath. Make sure that you don’t overfill it, otherwise the water could get in your cake and make it soggy.
One of my attempts ended up like this. The cake turned out alright, but not perfect.
One thing about using a loose base pan is that you need to cover the outside of the cake tin with aluminium foil very well before placing it in the water bath, otherwise your cake will turn into a soggy mess as the water gets in.
But after you’re done, cut yourself a big slice or two and enjoy.
Strawberry Yoghurt Soufflé Cotton Cheesecake
Adapted from: Happy Home Baking: Yoghurt Souffle Cake
Prep time: 15 minutes
Cook time: 70 minutes
Total time: 85 minutes
Yield: 8 slices
Calories per serving: 113
Fat free Strawberry Yoghurt
- 1 tsp
- 1/4 cup
Sucralose sweetener or stevia (to taste)
- 1/4 tsp
Cream of tartar
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease an 8 inch round cake tin (loose base or normal) and set aside.
- Sift together the salt, cornstarch and plain flour and set aside.
- Whisk together the egg yolks, yoghurt, vanilla extract and sweetener until well mixed and set aside.
- In a large mixing bowl, whisk the egg whites until frothy, then add the cream of tartar and beat until soft peaks form (where the egg whites form peaks that fall over the top)
- Add in the sugar and sweetener and beat until stiff peaks form and the egg whites are glossy.
- Fold in the egg whites in 2-3 additions into the egg yolks, being careful not to deflate the egg whites.
- Sift in the flour, salt and cornstarch and fold until just combined.
- Place in a deep baking tray and fill with water to a depth of 1 inch on the round cake tin. Be careful not to overfill.
- Bake for 18 minutes at 180°C/ 160°C fan assisted and then lower the oven temperature to 160°C / 140°C fan assisted for another 15 minutes. Turn off the oven and leave the cake in there for 30 minutes with the door closed. Cover with a foil tent if the top starts to brown too much. Rotate halfway through if your oven cooks unevenly.
- Open the oven door and leave for another 10 minutes before removing the cake from the oven.
- Remove from the oven and drop the cake tin to loosen it. Remove it from the tin immediately and leave to cool on the cooling rack until completely cooled.
- Leave to chill overnight or for at least 5-6 hours before serving.
Makes 8 slices
Serving size: 1/8 of cake
Saturated fat: 1.3g
The yoghurt that I used was fat-free and didn’t have any large bits in it. I cannot guarantee the results with yoghurt with fruit bits in it, however it may work.
This would also work well with greek yoghurt and would probably be more like a traditional Japanese cheesecake as it is thicker. Choose a low-fat or fat-free variety to keep the calorie count down.