Nutrition Facts
6 servings
6
Japanese Cheesecake Recipe
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The cheesecake has traveled around the world to adapt to different populations. This version is a cheese cake, less sweet than a classic cheesecake and lighter. It's a cloud of sweetness in your mouth. Be careful, when baking do not place the rack of your oven too high, as it rises a lot.
Ingredients
60 Type 45 flour
20 Cornstarch
140 white sugar
6 eggs
50 Unsalted butter
100 well-chilled skim milk
1 Lemon juice
Directions
1
In a double boiler, mix the cream cheese, butter, and milk. When it begins to boil, remove the mixture from the heat and let it cool.
2
Add and mix well the flour, cornstarch, egg yolks, and lemon juice.
3
Whip the egg whites with the sugar.
4
Add the double boiler mixture to the egg whites, gently, until well combined.
5
Grease a springform pan of approximately 20cm and pour the mixture into it. Press down firmly to eliminate any bubbles.
6
Cover the outside of the mold with 3 layers of aluminum foil and place it in another mold with 3 cm of water. Like a water bath.
7
To finish, bake in the lower position of the oven (the cake puffs up a lot) at 160 °C for 1 hour and 10 minutes on the Sole setting (if your oven allows it), otherwise use natural convection (definitely not fan-assisted heat). At the end of the baking time, turn off your oven but leave your cheesecake inside for another 45 minutes. Let it cool completely before unmolding.
Ingredients
Ingredients
60 Type 45 flour
20 Cornstarch
140 white sugar
6 eggs
50 Unsalted butter
100 well-chilled skim milk
1 Lemon juice
Directions
Directions
1
In a double boiler, mix the cream cheese, butter, and milk. When it begins to boil, remove the mixture from the heat and let it cool.
2
Add and mix well the flour, cornstarch, egg yolks, and lemon juice.
3
Whip the egg whites with the sugar.
4
Add the double boiler mixture to the egg whites, gently, until well combined.
5
Grease a springform pan of approximately 20cm and pour the mixture into it. Press down firmly to eliminate any bubbles.
6
Cover the outside of the mold with 3 layers of aluminum foil and place it in another mold with 3 cm of water. Like a water bath.
7
To finish, bake in the lower position of the oven (the cake puffs up a lot) at 160 °C for 1 hour and 10 minutes on the Sole setting (if your oven allows it), otherwise use natural convection (definitely not fan-assisted heat). At the end of the baking time, turn off your oven but leave your cheesecake inside for another 45 minutes. Let it cool completely before unmolding.
Notes
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imagine7
Please provide the text you would like me to translate. -
nobel1
At what temperature do we set the oven?
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