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
- 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
How to make "Japanese cheesecake"
Let's prepare the ingredients.
We send the cream cheese and half of the powdered sugar to the pan.
Add cream and send the pan to a water bath.
Heat and mix the mass until smooth.
Add egg yolks to the mixture, mix.
Add flour and starch. Stir until smooth.
Cool the whites and beat together with salt. Next, gradually add the icing sugar. The whites should be whipped until a firm foam.
Combine the dough and proteins by gently mixing.
The dough is fluid and filled with air bubbles.
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.
Cool the finished cheesecake, sprinkle with powdered sugar and serve. Enjoy your meal!
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.