One of my favourite cakes is Japanese-style cheesecake with its soft fluffy texture and gentle sweetness, so I was super excited to find a recipe for it. Unfortunately it uses common ingredients (cornstarch, cream cheese) and equipment (baking pan) that are nevertheless not part of my regular pantry. The stars and sales finally aligned and I was able to make this cake. An easy recipe except for my ultimately fruitless attempt at hand whipping egg whites into peaks. Fortunately this didn't adversely affect the taste or texture. Soft and fluffy when warm, this become denser and more traditionally "cheesecakey" on refrigeration. Very, very moreish eaten cold. The orange blossom water was the perfect flavouring.
Recipe: Japanese Cheesecake from Food.com
Changes: substituted neuchatel for cream cheese, omitted cream of tartar, substituted orange blossom water for lemon juice
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