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Cinnamon Japanese cheesecake

Cinnamon Japanese cheesecake

Light, fluffy and jiggly Japanese cotton or cloud cheesecake with cinnamon!
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Ingredients
  

  • 160 grams or about 2/3 cup cream cheese
  • 60 ml or 1/4 cup milk
  • 3 eggs
  • 42 grams or 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 30 grams or 3 tablespoons all purpose flour
  • 1 tablespoon corn flour
  • 1 teaspoon cinnamon powder
  • 50 grams or 1/4 cup castor or granulated sugar

Instructions
 

  • Preheat the oven to 120 C / 250 F.
  • Prepare a 6 inch round pan . Butter the pan well and line the bottom with parchment . Also , line the side with a strip of parchment at least 2 inches higher than your pan. This is optional but makes it easier and is needed if your pan is less than 3 inches in height.
  • Put about 3 cups of water to boil . You will need this for the water bath
  • Separate your eggs into yolks and whites
  • In a saucepan , measure out your cream cheese , butter and milk . You can do this in a double boiler ( ingredients in a bowl and the bowl placed over a saucepan with some water) to be extra careful.
  • On low heat , stir or whisk well until its all melted and smooth
  • Take off heat , cool for a minute . Whisk in the yolks , one at a time or bit by bit.
  • Whisk in the vanilla.
  • Add or sift the flours and cinnamon.
  • Whisk until smooth
  • In another bowl, Beat the egg whites until frothy
  • Continue beating while adding the sugar slowly ( or in 3-4 additions)
  • Beat until you have firm peaks and the egg whites (meringue ) don't move when you upturn the bowl
  • Whisk in about 1/3 rd of the meringue into the earlier made mixture of other ingredients .
  • Fold in or gently whisk in the remaining meringue in 2 additions until the mixture is uniformly coloured (no streaks of white)
  • Pour into the prepared pan and run a knife through the batter ( to remove any air pockets)
  • Place this pan in a bigger pan . Pour the boiling water into the bigger pan so that it is at the level of at least half the height of your smaller pan . This is your water bath (Bainmarie)
  • Place this water bath (with the cheesecake pan ) into the oven and bake at 120 C / 350 F for 55 to 60 minutes.
  • Switch off the oven , and keep the door open for about 10 minutes. Then remove the water bath from the oven and the cheesecake pan from the water bath. Cool on wire rack for 10 minutes
  • Gently unmold the cheesecake by first removing the side parchment and then upturning onto a plate or your hand. Remove bottom parchment and place straight side up on a serving plate
  • Serve warm or chill for 1-2 hours !

Notes

This cake stays good refrigerated for upto 5 days.
The recipe can be doubled and baked in a 9 inch pan.
You can opt out of the cinnamon or reduce it to 3/4 teaspoon for a lighter flavour. 
If your pan is a springform or loose bottomed pan , cover the bottom and sides of the pan with a double layer of aluminium foil. This is to prevent water from the water bath from leaking into the cheesecake pan.
Make sure you use a tall pan ( at least 3 inches) or line the sides with a tall sheet of parchment.
The cheesecake will rise in the oven and fall while cooling. The gradual cooling is to prevent it from sinking too much
The waterbath is to ensure slow cooking of the cheesecake.
For browning of the top, you can bake with both rods on or turn on broiler mode for the last 5 minutes or so.
My measuring cup is 240 ml.