Japanese Cheesecake
User Reviews
0.0
0 reviews
Unrated
Japanese Cheesecake
Report
The Japanese cheesecake, soufflé cheesecake, cotton cheesecake or light cheesecake, is the Japanese version that is not very sweet and airy.
Share:
Ingredients
- 8 tablespoons unsalted butter , soft
- 3 oz. cream cheese
- ½ cup whole milk
- 8 large egg yolks , at room temperature
- 13 egg whites , at room temperature (large eggs)
- ½ cup flour
- ½ cup cornstarch
- ⅔ cup caster sugar
- 2 tablespoons lemon juice , freshly squeezed
- butter , for the mold
Equipment
- Stand mixer
- Removable cake mold (9 inches / 23 cm in diameter and 4 inches / 10 cm in height)
- parchment paper
Add to Shopping List
Instructions
- Preheat the oven to 390 F (200°C).
- In a nonstick saucepan set over medium heat, whisk together butter, cream cheese and milk until melted and mixture is smooth. Remove from heat and let cool.
- In the bowl of a stand mixer, whisk the egg yolks for 2 minutes, then slowly stir in the cooled cream cheese mixture, until smooth.
- While continuing to whisk, sift the flour and cornstarch over it until smooth and lump-free.
- In another bowl, beat the egg whites until stiff peaks form on medium to high speed.
- Then, on low speed, beat the egg whites for 30 seconds and add the lemon juice and ⅓ of the sugar.
- Continue beating for a few seconds then add ⅓ of the sugar again.
- Continue beating for a few more seconds and add the last ⅓ of sugar. The egg whites are ready when stiff peaks appear that hold together well.
- Fold about ¼ of the egg whites into the egg yolk mixture, and mix gently, using a large spatula, using delicate movements so as not to break the micro-air bubbles trapped in egg whites.
- Once well mixed, pour all of this mixture over the remaining egg whites and mix very gently, without breaking the whites, until the mixture is homogeneous.
- Butter the bottom of a removable cake mold about 9 inches (23 cm) in diameter and 4 inches (10 cm) high, then line the bottom and sides with parchment paper.
- In order to avoid any possible leakage from the removable mold, it is best to line the bottom and sides of the mold, on the outside, with aluminum foil.
- Pour the batter into the pan and tap the pan against the work surface to flatten the surface of the cake and remove any air bubbles.
- Place the pan in an oven proof container filled with boiling water to half the height of the cheesecake pan.
- Baking the cake is done in 4 steps:
- - First bake for 20 minutes at 390 F (200°C).
- - When the top of the cake forms a dome and browns, open the oven door wide for 15 seconds to let out the hot air.
- - Then lower the oven temperature to 230 F (110°C) and bake the cheesecake for 1 hour on the bottom rack.
- - After 60 minutes, turn off the oven, without opening it, and leave the cheesecake in the oven for 15 minutes.
- Take the cake out and let it rest for 20 minutes before unmolding it.
Notes
- When the eggs are separated, make sure that there is no trace of yolk in the whites, as this will prevent the whites from whipping properly. It is recommended to separate them while they are still cold and let them come to room temperature before using them. Egg whites at room temperature whip much better and develop more volume. When preparing the meringue, be sure to use a very clean bowl, with no traces of grease or oil. To be sure, before you start, wipe the bottom and sides of the tank with white vinegar and let it dry. Do not incorporate the sugar too quickly into the egg whites, this could deflate the meringue.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
