Morning tea & cheesecake......

One of the rituals of where I work is that when it's your birthday, you have to provide the morning or afternoon tea for the team. Unfortunately we have almost 50 team members so it can get a bit expensive.

So as it was my birthday I made -

 

Japanese Cotton Soft Cheesecakes

with Rosewater Butter Cream & Raspberry Sugar

Care of Mowielicious

 

 

It just took one look and I was smitten. I knew I had to make these gorgeous little cheesecakes for myself, especially as I'd never heard of Japanese cheesecake before.

 

For the cakes:

250g cream cheese | 50g unsalted butter | 100ml whole milk | 1 tsp vanilla paste | 60g plain flour | 20g cornflour  1 tbsp lemon juice | 6 egg yolks | 6 egg whites | 1/4 tsp cream of tartar | 150g sugar

For the buttercream:  150g unsalted butter | 300g icing sugar | 50ml double cream | 1 tsp sakura (cherry blossom) extract (I used rose water) | 1 drop red colour paste

For the raspberry sugar:  200g caster sugar | 5 raspberries

 

  1. Preheat the oven to 150˚C. Half-fill a baking tray with water and place on the bottom shelf. Line a cupcake tray with cupcake cups.
  2. Place the cream cheese, butter, milk and vanilla paste in a bowl over a hot water bath and stir until mixture is smooth and creamy. Remove bowl and allow to cool to room temperature (you can place the bowl in a sink of cold water to help speed up the process).
  3. Sift the flour and cornflour into the cheese mixture, add the lemon juice and egg yolks and stir until a smooth mixture forms.
  4. In a separate bowl, whisk the egg whites and cream of tartar until stiff, then add the sugar and whisk until soft peaks form. Add the egg white mixture to the cheese mixture and gently fold under.
  5. Pour into cupcake cups and place in the middle of the oven over the water bath and bake for 1 hour and 15 minutes, or until golden brown. Remove from the oven and allow to cool.
  6. To make the buttercream, whisk the butter and icing sugar until crumbly, then add the double cream and flavouring and whisk until smooth. Place the buttercream in a piping bag and pipe swirls onto the tops of the cakes.
  7. To make the raspberry sugar, place the sugar and the raspberries in a food processor and blend until smooth and pink. Sprinkle over the piped cupcakes.

 


Such an easy and lovely recipe to make and the result was beautifully light and fluffy little morsels that are are exactly what they say they are "cotton soft".

I couldn't help myself and actually ended up eating three all by myself before I realised what I was doing.

Happy birthday to me!