Japanese cheesecake recipe
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For some time now, Spain has been experiencing a true gastronomic revolution based on the ever-increasing interest of the population in national and foreign cuisine. Showcookings are the order of the day and recipe books star on the shelves of bestsellers in all bookstores.
These are golden times for good food and that is reflected in restaurants and kitchens at home. The frenetic pace and the 5-minute snack in a cup, has been replaced by a slow food trend and lots of homemade food. What a great way to eat healthy and with natural ingredients!
As if that wasn’t enough, last year’s confinement contributed to this propensity (not new, but modern; after all, cooking everything is what our mothers and grandmothers have done all our lives) encouraging the use of the stoves from first thing in the morning and bringing out our pastry vein.
Flour and yeast ran out in all supermarkets and began to make cakes of all kinds, sizes and colors that were seen in social networks. One of the most prepared was the cheesecake.
A dish with history, but which has undergone numerous modifications over time. For example, in just one year it went from the well-known and acclaimed New York Cheesecake, very soft and smooth with its famous jam escort, to a series of cheesecakes with a melting heart and creamy surface that swept through all Spanish bakeries and homes. This new and delicious way of making cakes is still at the top of the pastry pyramid to the point that it has relegated any other type of classic cake.
Wide is Castilla, yes; but also, wide is the world of cheesecakes (there are even vegan, gluten-free and lactose-free). It is one of the most acclaimed desserts in our gastronomy (there is a national competition) and in the rest of the world. Rare is the country that does not have its particular recipe.
Therefore, and since we can hardly catch a plane, we have chosen to travel to Japan from the kitchen of our house through a delicious and fluffy Japanese cheesecake recipe.
It is a bit complex to prepare, but with ingredients that we all have at home, with the only exception of a removable mold to come out easily and not put everything lost. It should be very fluffy and soft. It is the finesse and Japanese sophistication made dessert in a mold of 12 cm in diameter and 7 cm high.
How to make Japanese cheesecake
Ingredients
Japanese cheesecake
. Cream cheese, 125 g Butter, 25 g Eggs, 3 pcs Brown eggs, 3 pcs Icing sugar, 75 g Whole milk, 50 ml Whole milk, 50 ml Flour, 30 g Cornstarch, 10 g Salt, c/s
Step 1
Step 1
When cooking, but especially when baking, having the oven preheated to the right temperature is essential for a good result. So, the ideal is to preheat the oven to 200 ºC just start cooking and put inside a tray with a finger of water to go heating, it is important that the mold fits well inside the tray.
Step 2
Prepare a cake pan with the edges and base well greased with butter, it is better to put a baking paper on the base. Make sure there is not a single free hole so that the cake does not stick later. Also make sure it is well lined (I recommend using aluminum foil) so that no water enters the mold.
Step 3
To make the dough, put the cream cheese and butter in a bowl over a saucepan with hot water (fire off). Let them soften and mix well until a homogeneous mixture is obtained. Add half of the powdered sugar, the egg yolks and the milk while beating continuously. Add the salt.
Step 4
Mix the flour with the cornstarch and sift to make it very fine.
Step 5
Add the sifted flour and cornstarch to the cheese, egg yolks, milk and sugar mixture. Mix very well until smooth.
Step 6
Whip the egg whites with the rest of the powdered sugar with a whisk until completely stiff, we can add a pinch of salt or a few drops of vinegar to make them more stable. Then, add them to the masses and mix with wrapping movements so that they do not break and remain airy, with the help of a spatula.
Step 7
Pour the dough into the mold leaving a couple of centimeters above (it will grow).
Step 8
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Put the mold in the bain-marie that we will have preheated in the oven.
Step 9
Bake in a bain-marie at 200 ºC for 18 minutes. After the time, lower the temperature to 160 ºC for 20 minutes more and then, turn off the oven completely. Leave the cake inside for an hour and then open the oven door to let it cool gradually.
Step 10
Carefully unmold and sprinkle with a little sifted powdered sugar.
