This recipe was from my time working in Michelin restaurants and is a fusion of the classic NY Cheesecake that I grew up loving, and that of Japanese Cheesecakes that speak to my AAPI background.
Japanese Cotton Cheesecake with Basil-glazed Blueberries
- 2 - 8” Round Cheesecakes
- 500g Graham Cracker Crumbs
- 100g Light Brown Sugar
- 200g Butter, melted
- 3g Salt
- 60g Cake Flour
- 40g Cornstarch
- 360g Cream Cheese
- 60g Butter
- 100g Milk
- 6 Egg Yolks
- 6 Egg Whites
- 140g Granulated Sugar
- 100g Granulated Sugar
- 100g Water
- 50g Fresh Basil
- 1 pint Blueberries
For the crust:
- Melt the butter
- Combine the crumbs and sugar in a mixer with a paddle
- Stream in the melted butter until fully combined.
- Pack the crust into a pan, ensuring that the layer is even.
For the cheesecakes:
- Preheat the oven at 300 F
- Melt the butter and cream cheese in a bowl over a pot of boiling water
- Once the butter and cream cheese are fully melted, mix in the egg yolks until combined
- In a separate bowl, combine all the dry ingredients and sift it all into the melted cream cheese
- Using a stand mixer, combine together the egg whites and sugar. Whip the egg whites until it reaches a soft peak meringue
- Fold half the meringue into the cream cheese, ensuring it is fully mixed. Repeat this process until all the meringue is incorporated.
- Pour the batter into the pan lined with a layer of graham cracker crust.
- Place the pans in a water bath.
- Bake at 300 F for 30 minutes. Lower the temperature of the oven to 250 F and bake for another 30- 40
- The cake is done when the top is slightly golden brown
For the blueberry topping:
- In a pot combine the sugar, water, and basil.
- Bring the sugar syrup to a boil, or just until all the sugar fully dissolves.
- Strain the fresh basil out, and transfer the syrup back to a pot, and bring to a boil.
- While the syrup is boiling again, pick through the blueberries, ensuring that all the stems have been picked out and that already burst blueberries are taken out.
- Once at a boil, pour the basil syrup onto the blueberries and let it sit for about 3 minutes.
- After three minutes strain the blueberries out. Use the glazed blueberries for the cheese cake, and reserve the basil glaze for future uses.*
*The shelf life of basil glaze can be around 1 month as long as there are no fruit remnants are in the syrup for storage.