Japanese cheesecake
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Complexity: easily
Complexity: easily
The delicate, velvety texture of Japanese cheesecake is achieved by using low-protein flour in the recipe. The surface of Japanese cheesecake tends to rise to the point of collapsing, ruining its shape. Therefore, to prevent cracking, bake at a low temperature of 150°C (312°F) and use a water bath. If the cake rises too much, the oven temperature is too high and should be reduced. To prevent the Japanese cheesecake from collapsing too quickly, let it cool gradually with the oven door slightly ajar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Milk – 250 ml
- Cream cheese (softened) - 250 grams
- Butter (softened) - 60 grams
- Yolks – 6 pieces
- Flour - 55 grams
- Corn flour - 20 grams
- Zest of 1 lemon
- Egg whites - 6 pieces
- Cream of tartar (citric acid) - 1/4 teaspoon
- Sugar - 130 grams
- Baking pan size 11*22*6 cm
- A larger form is filled with boiling water, and a baking pan is placed in it.
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Cooking the dish according to the recipe:
- Preheat oven to 150 C.
- Pour the milk into a large bowl over a double boiler. Add the cream cheese and stir until completely melted, then the butter. Remove from the heat, let cool slightly, then beat in the egg yolks and mix well.
- In another bowl, combine the flour and cornflour. Now pour the flour mixture into the creamed mixture, stirring constantly. Grate in the lemon zest, stir, and set aside.
- Place the egg whites in a large clean bowl, beat with a mixer for 3 minutes, add cream of tartar, sugar, and beat until very stiff peaks form.
- Combine the egg white and cream mixtures and mix gently with a rubber spatula.
- Pour the batter into a baking pan, place the baking pan in a larger pan, and fill it halfway with hot water. Bake the pie for about 50 to 60 minutes, testing with a toothpick.
- Turn off the oven. Leave the oven door ajar for 10 minutes. Remove the cheesecake from the oven and pan. Let cool completely and refrigerate for 3 hours.
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