Lemon cotton cheesecake
Green tea truffles
Chocolate and wasabe brownie
Asian pear pudding
Melon sushi
Banana chawan mushi
Blueberry pancake roll
Shu creams
Mango tempura donuts
Lemon cotton cheesecake
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 6
Cheesecakes are also popular in Japan so I have included this very simple recipe for a baked cheesecake. You could substitute any other citrus fruit for the lemon or replace the milk for a fruit puree such as strawberry or mango.

140g (5oz) caster sugar
6 egg yolks
6 egg whites
pinch salt
50g (2oz) butter
250g (1 cup) cream cheese
100ml (½ cup) milk
juice of two lemons
Zest of two lemons
60g (2oz) flour
2 tbsp corn flour (corn starch)

Melt the butter, cheese and milk together by placing them in a metal or glass bowl over a pan of simmering water. Take it off the heat.
Meanwhile line a cake tin with baking parchment.
Whisk in the egg yolks, sugar, flour, cornflour, lemon juice and lemon zest.
Add the pinch of salt to the egg whites and whisk them up as far as they will go. Make sure the bowl and utensils are clean and grease free. Fold the egg whites into the cheesecake mix and pour it into the baking tin.
Bake for about one hour in a water bath in a medium oven. The water bath can be a baking tray with a little hot water in. Cool and slice.