It's dessert week, so I decided to challenge myself and try something I'd never attempted before. Earlier this year I had the most incredible cotton soft Japanese cheesecake for dessert at a restaurant, and it blew my mind. As much as I love regular cheesecake, this airy, moist, delectably soft cake was a complete revelation, and I've been dying to attempt it ever since. Granted, it isn't the most aesthetically pleasing dessert -hence I tried to tart it up a bit with some homemade candyfloss- however the taste and texture more than make up for it. I can't take any credit for the recipe, so if you fancy trying it head over to Rasa Malaysia, however I made it twice and on the second attempt I added a little extra sugar and a splash of vanilla to sweeten it. I can imagine it would be heavenly served with a berry coulis!
The candyfloss machine was a birthday present to my younger sister a few years ago, and it's one of those novelty kitchen devices that gets used a few times a year, then stuffed to the back of a cupboard and forgotten about. Personally, I think it's fantastic, and I'm sure it would be used more often if I still lived with my family! For this recipe, I bought a bag of pink vanilla candyfloss sugar on eBay; there were all kinds of exotic flavours like apple, butterscotch and piña colada, but I decided to stay traditional and pretty! It's a cute finishing touch, but if you plan on replicating it then I would advise adding it right before you serve the cheesecake, as it melts over time.