We have all been won over by this Japanese cheesecake. If you haven’t had the chance to try it yet, this is your chance!
INGREDIENTS
- 200 g cream cheese
- 80 mL whole milk
- 6 large eggs
- 90 g of wheat flour
- 55 g unsalted butter
- 130 g sugar
- 1 tbsp. lemon juice
- Salt
INSTRUCTIONS
- Preheat the oven to 160 ° C. Take care that the heat is up and down to achieve homogeneous cooking and not to burn on one side.
- Separate the whites and put them in a bowl in the refrigerator.
- Place a saucepan over medium-low heat. Heat the milk together with the butter and cream cheese, stir and dissolve the ingredients. Little by little add 60 grams of sugar. Stir until you get a creamy spice without lumps and remove it from heat. Add the egg yolks, salt, and keep stirring. Sift the wheat flour over it and stir again.
- Remove the whites and beat until smooth until reaching the consistency of peaks. Add lemon juice while continuing to beat and add the remaining sugar. Finish when you’ve integrated and have soft peaks.
- Add the egg whites mixture to the flour mixture with enveloping movements so as not to deflate the effect of the whites. Mix until it looks smooth.
- Place a waxed paper base in the bottom of the mold and pour the mixture on top. This should not cover more than one third, because it is going to inflate.
- Using a toothpick, smooth the dough in a spiral motion. Tap the mold to avoid air gaps.
- Put the mold in a tray with water to heat in a bain-marie, put in the oven for 40 minutes. Later, lower the temperature to 130 degrees and leave another 40 minutes, unopened so that it does not punch. Check that the browning is becoming even.
- After this time, turn off the oven, leave for 15 more minutes, remove and let it rest for 10 minutes to carefully unmold.
This Japanese cheesecake has become the sensation of the moment, thanks to its incredible flavor but, more than anything, its incredible consistency: it is fluffy, smooth and homogeneous as if you were tasting a delicate cloud.
We invite you to prepare yours at home so that you also enjoy this delight that will conquer your palate.
Cooking tip: you can decorate with red berries, jam or icing sugar to give your cake more presentation.
WHAT YOU SHOULD KNOW ABOUT JAPANESE CHEESECAKE
- The great secret of its texture is that it is made from a combination of cake and soufflé, which gives it a fluffy consistency.
- It is much lighter and fluffier than other cakes, these are due to the whites mounted.
- It looks like a souffle because it rises a lot in the oven: if you put a spoon in this case, you will hear the characteristic sound of a mousse.
- One of the reasons it also became popular is that it is really easy to prepare. Of course, you need practice and patience to make it perfect.
- For it to be a good presentation, it is important that you check that it browns equally.
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