Yuzu Japanese Cotton Cheesecake

• First, prepare the pan. Grease it generously with butter and line the bottom and sides with baking paper. Grease the paper. Preheat the oven to 170oC (I have a fan-forced oven that seems to run quite hot so I set mine to 160oC).

• In a bowl, add the cream cheese, butter, cream and 60g of sugar. Place over a pot of boiling water and stir using a balloon whisk until completely melted and smooth.

• Remove from the heat and sift the flour over the mixture. Stir with the whisk until combined. Add the egg yolks, one at a time, stirring to mix before adding the next one. Finally, mix in the yuzu juice and marmalade (if using).

• Beat the eggwhites until frothy and slowly add the 100g of sugar. Continue to beat until the sugar is dissolved and the whites hold a stiff peak. Gently fold into the yuzu cream cheese mixture in three batches making sure the mixture is fully combined with no lumps.

• Put the mixture into the prepared tin. Then place the tin into a baking dish. The cake needs to be baked in a water bath so you’ll need to wrap the bottom of the tin with aluminium foil to make sure that the water does not seep into the tin at the bottom. Add boiling water to the baking dish, it doesn’t need to be too deep – just a cm or so is okay.

• Bake for 70 minutes, then open the oven door and leave it ajar for 20 minutes before removing the cake from the over. Let it cool a little more before removing the tin and paper. Refrigerate the cake for at least 4 hours before eating to improve the flavour and texture