Mocha Japanese cotton cheesecake

Grease a deep 22cm springform cake tin. Wrap the outside in one piece of foil to make it watertight.

Refrigerate the bowl of your stand mixer or a large metal/glass mixing bowl.

Preheat the oven to 180°C, gas mark 4.

Place a roasting dish (that will accommodate your cake tin) inside the oven and pour hot water until halfway up the sides – approx. 2.5cm deep.

Fill a medium-sized saucepan with 5cm water and bring to a gentle simmer.

Place the cream cheese, butter, cream and 50g sugar in a glass or metal bowl over the saucepan and whisk until melted – this is to make sure there are no lumps.

Remove from the heat and add the 5 egg yolks, one at a time, while whisking in between each addition.

Whisk in the yoghurt.

Sieve the flour and cocoa over the batter and whisk well. Pass the mixture through a fine mesh strainer or sieve.

Dissolve instant coffee in 50ml of hot water and add. Set aside.

Add the cold egg whites into the chilled bowl of a stand mixer and whisk on medium until foamy.

Add the remaining 85g sugar slowly while mixing then increase the speed to high and beat until medium peaks form.

Whisk of the egg whites into the cheesecake batter then fold the rest into the mixture.

Pour the batter into the prepared tin all at once and tap on the counter a few times to remove any pockets of air.

Place the cake tin inside the roasting dish in the oven. Reduce the oven temperature to 160°C, gas mark 2, and bake the cheesecake for 40-45 minutes or until the cheesecake is just set but still wobbly. If you insert a skewer into the centre it should come out clean.

Turn the oven off and leave the door slightly open for 20 minutes (with the cake inside).

Remove from the oven and allow to cool to room temperature.

Refrigerate for 1-2 hours then dust with cocoa powder before serving.