7

High rise

Skip the queues and get your ix of

lufy Japanese cheesecake at home.

W

hat’s that line snaking down the street for?

Kanye tickets? New sneakers? Tickets to look at

some of Kanye’s new sneakers? No, it’s all about

cheesecake. Though Japanese cheesecake has been

A Thing in Japan since the late 1980s, its arrival in Australia,

with the chain bakery Uncle Tetsu’s, has been met with the kind

of hysteria normally reserved for Black Star watermelon cake. It’s

been here since 2016 and still inspires queues. Why? It’s all about

that silky soufflé-like lightness. The good news? You can make it

from the comfort of your very own kitchen.

Lemon Japanese cheesecake

with honey cream

SERVES 8-10 // PREP TIME 20 MINS // COOK 1 HR 10 MINS (PLUS COOLING)

We’ve swapped milk for buttermilk to add an extra

tanginess. Mix a little matcha powder through the icing

sugar before dusting, if you like, as a final flourish.

50 gm butter, melted,

plus extra melted

for greasing

50 gm (⅓ cup) plain flour,

plus extra for dusting

250 gm cream cheese, softened

30 gm cornflour

125 ml (½ cup) buttermilk

Finely grated rind of

2 lemons, plus 11⁄2 tbsp

lemon juice

6 eggs, separated

165 gm (¾ cup) caster sugar

¼ tsp cream of tartar

Pure icing sugar, for dusting

HONEY CREAM

1 tbsp orange blossom honey

150 ml thickened cream

1 Preheat oven to 150°C. Brush

a 22cm cake tin with melted

butter, line base with baking

paper, then dust with flour,

shaking of excess.

2 Process butter, cream cheese,

flours, buttermilk, lemon rind

and juice, egg yolks and half the

caster sugar, in a food processor

to combine. Transfer to a

large mixing bowl.

3 Whisk eggwhites and cream

of tartar in an electric mixer until

foaming. Whisk in remaining

sugar until soft peaks form. Fold

a third of the meringue into the

cream cheese mixture to loosen,

then fold in remaining meringue.

Spoon into prepared tin, and

wrap base with foil to make it

water-tight. Place in a roasting

pan and pour in enough boiling

water to come halfway up the

sides of tin. Bake until golden

and a skewer withdraws clean

when inserted (1 hour to 1 hour

10 minutes). Turn of oven and

cool with door ajar (2 hours).

4 Meanwhile, for honey cream,

whisk honey and cream in an

electric mixer until firm peaks

(2-3 minutes).

5 Turn cake out onto a wire

rack. Remove baking paper,

invert onto a serving platter,

dust with icing sugar and

serve with honey cream.●

48 GOURMET TRAVELLER

RECIPE MAX ADEY. PHOTOGRAPHY CHRIS CHEN. STYLING ROSIE MEEHAN. ALL PROPS STYLIST’S OWN

Spotlight