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Fluffy Japanese Cheesecake
Introduction
Fluffy Japanese Cheesecake is a delicious dessert known for its breathtaking, almost melting flavor. Lighter and lighter than its fluffy New York cousin, this cheesecake combines the richness of a cheesecake with the lightness of a soufflé. Here’s a step-by-step guide to this unique and delicious home recipe.
Ingredients
• Cheese Butter: 250 grams, at room temperature
• Butter: 4 tablespoons, melted
• Milk: 1/3 cup
• Eggs: 4 large, separated
• Corn: 1/4 cup, sifted
• Whole – Take flour: 2 spoons, sifted
• Refined sugar: 1/3 cup
• Lemon juice: 1 spoon
• Cream of tartar: 1/4 spoon (optional, helps hold the egg white)
Ingredients
• Cake mould: 20 cm (preferably with removable bottom and sides)
• Electric mixer
• Double boiler (or non-stick pan placed over a pan of boiling water)
• Flour
• Mixing bowl
• Slicing or sifting
• Parchment paper
Instructions
Step 1: Prepare the oven and pan
1. Preheat the oven: Preheat your oven to 160°C.
2. Prepare the pan: Line the bottom and sides of an 8-inch cake pan with baking paper. If you are using a skillet, cover the outside with aluminum foil to prevent water from seeping in during cooking.
Step 2: Melt ingredients
1. Combine ingredients: Mix cream cheese, butter and milk in two bowls. Stir constantly until smooth and fluffy. Remove from heat and let it cool slightly.
2. Dry Ingredient Mixture: Sift together the cornstarch and all-purpose flour and set aside.
Step 3: Prepare the egg mixture
1. Separate the eggs: Separate the whites and yolks into two separate bowls.
2. Add the egg yolks to the cheese mixture: Beat the egg yolks into the cooled cheese mixture until smooth. Add the lemon juice, flour and cornstarch and mix until well combined.
Step 4: Beat the egg whites
1. Start beating: Beat the egg whites with an electric mixer at medium speed. Once they become foamy, add the cream of tartar.
2. Add the sugar: Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form (the mixture should be thick and firm).
Step 5: Stir the mixture
1. Add the egg whites: Using a rubber spatula, gently fold one-third of the egg whites into the cheese mixture until incorporated. Repeat with two more additions of remaining egg whites, being careful not to overmix.
Step 6: Cooking
1. Prepare the water bath: Place the cake pan on a large baking tray and pour hot water to come halfway up the pan.
2. Bake: Bake in the preheated oven for 70-80 minutes or until firm but still jiggly in the centre.
3. Cooling in the oven: Turn off the oven, open the oven door slightly and let the cheesecake cool for 1 hour. This helps prevent sudden heating, which can cause the cake to crumble.
Step 7: Serving
1. Remove from pan: Once cooled, carefully remove the cheesecake from the pan and remove the baking paper.
2. Preparation: Slice the cheesecake and serve it at room temperature or cold, depending on your preference.
Results
This rich Japanese cheesecake is a perfect combination of texture and creamy taste, offering a unique twist on traditional cheesecake. Its simple texture and delicate taste make it a delicious dessert for any occasion. Enjoy the process of making this simple and light recipe that is sure to please everyone who tries it.
