Recipe World Zebra Stripe Japanese Cotton Cheesecake (Gluten Free)

Zebra Stripe Japanese Cotton Cheesecake (Gluten Free)

Japanese cotton cheesecake is a perfect combination of sponge cake and cheesecake in both taste and texture. This fluffy cake with a slightly tart cream cheese flavor is absolutely heavenly since it is not too sweet – as most cakes can be. This light, fluffy, and mousse-like cheesecake originated in Hakata, Japan in 1948 and has gained a lot of popularity outside Japan. It contains less cheese and sugar than the traditional cheesecake. So if you are looking for a perfect light dessert, then try making this zebra stripe Japanese cotton cheesecake at home. You will surely love the added matcha flavor. What’s great is that it is also lower in calories and gluten-free.

Ingredients:

• 30 grams of cornstarch
• 125 grams of cream cheese
• 60 milliliters of cold milk
• 30 grams of castor sugar
• 40g milliliters of oil
• 2 tsp lemon juice
• 3 egg, yolks and whites separated
• ½ tsp lemon juice
• 50 grams of castor sugar
• 1 tbsp matcha powder
• 1 tbsp water

Instructions:

This recipe takes about 2 hours to make. Serves 1 cake.

Preheat oven to 150°C.
Melt together cream cheese, sugar, and oil in a double boiler.
Pour in milk and continue mixing with a wire whisk.
Remove from heat.
Add egg yolk one at a time while whisking to prevent the egg from cooking.
Add 2 tbsp lemon juice and cornstarch and whisk until you get a smooth batter.
In a separate bowl, beat egg whites and 1/2 tsp lemon juice using a hand mixer.
Gradually mix in sugar and continue beating on high speed until soft peaks are formed.
Mix 1/3 of the meringue mixture into the egg mixture and whisk until well blended.
Add the next 1/3 of the meringue mixture and mix until well blended.
Finally, add the rest of the meringue mixture and fold using a spatula just until everything is well combined.
Divide batter into 2 portions.
Mix matcha powder and water in a small bowl.
Add matcha mixture to 1 part of the batter and mix well but do not overmix.
Lightly grease a 7-inch round cake pan with butter.
Line the pan with a parchment paper, then dust with cornstarch.
Pour 2 to 3 spoons of batter alternately into the center of the pan.
Tap the pan 2 to 3 times on the counter to release any air bubbles in the batter.
Bake in the oven at 150°C using a hot water bath method for 90 minutes.
Let the cake cool on a wire rack before slicing and serving.