Japanese cheesecake

Japanese cheesecake

Soft cheese (cream, such as «Philadelphia») — 200 g
butter — 80g
powdered sugar — 150 g
egg — 6 pieces.
cornstarch — 30 g
flour — 60 g
Milk — 100 l
lemon juice — 2 tbsp. l.
a pinch of salt

1.We select 2 bakeware products. One with a smaller diameter and high edges. Another lower and larger diameter. Thus the highest form to be freely entered into between the second and the gap would remain. Preheat oven to 150 ° C, put it lower form filled with boiling water to 1/3. At the bottom of the mold is placed high parchment, grease the bottom and edges of butter. Prepare foods. Mix the flour with the starch. Separate the egg whites from the yolks. Squeeze lemon juice. Rubs soft butter at room temperature with cream cheese. Beat whites with powdered sugar into a stable foam.

2.On low speed, beat with a mixer mashed butter and cheese to the consistency of thick cream, still whisking add the milk, egg yolks one by one, the lemon juice and finally the mixture of flour and starch.

3.Gradually, spoon, stirring from the bottom up carefully introduce proteins. We get a very thick crust. Pour it into a greased form and immediately put in the oven, inside the mold with water.

4.Bake in a water bath for 50-60 minutes. Oven during baking must not be opened! When the time is switched off and opens the oven door. To prevent sedimentation of cheesecake.

5.When it has cooled slightly, pull out of the oven and turn on the form of chilled food. Before serving cheesecake should be very well cooled by placing a few hours in the refrigerator.

Japanese cheesecake


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