Japanese Cheesecake - Step By Step Recipe With Photos

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Japanese Cheesecake - Step By Step Recipe With Photos
Japanese Cheesecake - Step By Step Recipe With Photos

Video: Japanese Cheesecake - Step By Step Recipe With Photos

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Video: Japanese Souffle Cheesecake [Super Fluffy & Jiggly] 2023, February
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Cooking description:

Served immediately after baking, the cheesecake is light and airy. In the classic version, the finished cheesecake should be left in the refrigerator for 5-6 hours. After which it will be denser and its taste will become more intense. Try both. I'm sure you will like it!

Purpose: For an afternoon snack / For a festive table

Main Ingredient: Flour / Eggs

Dish: Baking / Cheesecake / Sweet

Cuisine geography: Japanese / Asian

Ingredients:

  • Powdered sugar - 75 Grams
  • Cream cheese - 125 Grams
  • Cornstarch - 30 Grams
  • Wheat flour - 50 grams
  • Cream - 110 Milliliters (33% fat)
  • Eggs - 3 Pieces
  • Vanilla Essence - 5 Drops
  • Salt - 1 Pinch

Servings: 12

How to make "Japanese cheesecake"

Japanese cheesecake - photo step 1
Japanese cheesecake - photo step 1

Let's prepare the ingredients.

Japanese cheesecake - photo step 2
Japanese cheesecake - photo step 2

We send the cream cheese and half of the powdered sugar to the pan.

Japanese cheesecake - photo step 3
Japanese cheesecake - photo step 3

Add cream and send the pan to a water bath.

Japanese cheesecake - photo step 4
Japanese cheesecake - photo step 4

Heat and mix the mass until smooth.

Japanese cheesecake - photo step 5
Japanese cheesecake - photo step 5

Add egg yolks to the mixture, mix.

Japanese cheesecake - photo step 6
Japanese cheesecake - photo step 6

Add flour and starch. Stir until smooth.

Japanese cheesecake - photo step 7
Japanese cheesecake - photo step 7

Cool the whites and beat together with salt. Next, gradually add the icing sugar. The whites should be whipped until a firm foam.

Japanese cheesecake - photo step 8
Japanese cheesecake - photo step 8

Combine the dough and proteins by gently mixing.

Japanese cheesecake - photo step 9
Japanese cheesecake - photo step 9

The dough is fluid and filled with air bubbles.

Japanese cheesecake - photo step 10
Japanese cheesecake - photo step 10

Pour boiling water onto a baking sheet, the level is about 1 cm. Next, put a mold with dough in boiling water. We send to the preheated oven. Cook at a temperature of 190 degrees for about 20-25 minutes. Next, lower the temperature to 160 degrees and cook for another 25 minutes. Then turn off the oven, but do not open the door, leave the cheesecake in the oven for 20-30 minutes. We take it out of the mold after it has cooled completely.

Japanese cheesecake - photo step 11
Japanese cheesecake - photo step 11

Cool the finished cheesecake, sprinkle with powdered sugar and serve. Enjoy your meal!

Chef's advice:

Depending on the oven, you need to adjust the baking time and temperature. When the cheesecake rises well and a light crust appears on it, lower the temperature. When the crust acquires a more saturated color, turn off the oven.

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