I’ve always loved the soft fluffy Japanese cheesecake but I also know how difficult it can be to make. I tried this recipe that worked out pretty well.
To add decorate the cheesecake, I wanted something that would compliment it without over powering the delicate cake. I decided to make some candied cranberries.
Start by boiling 1/2 cup of water with 1/2 cup of white sugar. Boil until the sugar has fully melted. Take the simple syrup off the heat and let it cool for about 1 minute.
The coated cranberries are sparkly and shiny. They will take about 2-3 hours to completely dry. You can store them in a container with the leftover sugar at the bottom. Don’t store them in the fridge or the sugar will dissolve.
In a mixing bowl, add 1/3 cup of flour and 1/3 cup of corn flour. Sift flours to take out all the lumps.
Preheat the oven to 180 degrees C. You can bake the cheesecake in muffin tins or in a cake pan. If it is in a cake pan, make sure to line the pan with parchment paper for easy removal.
For this cheesecake to bake properly, add a pan of water to the oven right underneath the cake pan.
Bake the cake for about 1 hour and 15 minutes. Let it cool in the oven with the oven door closed. I took mine out too early and it deflated.
Decorate the cupcakes and cake with a dusting of powdered sugar and topped with sugared cranberries!
I made the cheesecake for the holidays. It looks festive with the sugared cranberries!! Enjoy this light and fluffy cheesecake!