Bakery products

Japanese cheesecake


Japanese Cheesecake Ingredients

  1. Cream cheese "Philadelphia" 250 grams
  2. Butter (softened) 50 grams
  3. Sugar, 140 grams
  4. Pasteurized whole milk 100 milliliters
  5. Wheat flour 60 grams
  6. Corn starch 20 grams
  7. Chicken egg 6 pieces
  8. Concentrated lemon juice 1.5 tablespoons
  9. 1/4 teaspoon food baking powder
  • Main Ingredients Eggs, Milk, Cheese, Butter, Flour
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Kitchen scale, Food aluminum foil, Non-stick round shape with a removable flange (diameter 24 centimeters), Oven, Deep pan, Stove, Heat-resistant deep bowl, Whisk, Kitchen towel, Deep bowl, Fine mesh strainer, Mixer, Non-stick baking tray, Wooden kitchen spatula, Baking paper, Kettle, Kitchen gloves, Cutting board, Kitchen knife, Large flat plate

Cooking Japanese Cheesecake:

Step 1: prepare the products and the baking dish.


First of all, one hour before the start of the preparation of a sweet dish, put all the necessary products on the kitchen table and give them the opportunity to warm up to room temperature.
Meanwhile, we wrap a non-stick round shape with food foil with removable sides and cover it with a sheet of baking paper. After an hour, preheat the oven up to 150 degrees Celsius and proceed to the next step.

Step 2: prepare butter, milk, sugar and cream cheese.


We put on a strong fire a pan filled with ordinary running water, and bring the liquid to a boil.
Then we put cream cheese in a deep heat-resistant bowl, pour in the milk, pour sugar and place it on the surface of the pot with boiling water.
We arm ourselves with a whisk and, continuously stirring the products, bring them to a homogeneous liquid consistency, as well as complete dissolution of the sugar grains.
It is not necessary to overheat the mixture! As soon as it takes a uniform structure, using a kitchen towel, remove the bowl from the stove, put it on the countertop and add softened butter to it.
Mix everything again until smooth and leave the cheese mixture to cool.

Step 3: prepare the chicken eggs.


Then we take chicken eggs and separate the proteins from the yolks. We put the first ones into a deep bowl and set it aside, and add the yolks one at a time to the cooled cheese mixture along with concentrated lemon juice, whisking the products until splendid for 5 - 6 minutes.

Then we sift wheat flour, food baking powder and starch through a sieve with a fine mesh, kneading batter with a whisk.

Step 4: prepare the egg whites.


After that, we put a bowl of egg whites under the mixer blade, turn on the kitchen appliance at medium speed. During the mixing process, we increase the mixer speed from medium to the highest level. Beat the protein until stable, soft peaks, while boiling a full kettle with ordinary running water.

Step 5: add proteins to the dough.


Now gradually add whipped proteins to the batter bowl. We act slowly, mixing all the ingredients with a wooden kitchen spatula to a homogeneous consistency.

Step 6: bake a Japanese cheesecake.


Then we transfer the resulting mixture to the prepared form, put it in a deep baking sheet and set the resulting structure in a preheated oven on a medium rack.

In 5 minutes pour boiling water from the kettle into the already heated baking sheet, close the oven door and bake a Japanese cheesecake 50 - 60 minutes without opening.

After that, we put on kitchen gloves and take out the form from the oven.

We put it on a metal grid, previously laid on the countertop, and cool the baking to room temperature.

Then we remove the removable side from the mold, pry off the cheesecake with a kitchen spatula, remove the baking paper from the finished product, transfer the baking to a large flat dish, decorate to taste and serve it to the table.

Step 7: serve the Japanese cheesecake.


Japanese cheesecake is best done in advance so that it is completely cooled and insisted on serving at least one hour. After that, it is sprinkled with powdered sugar, garnished with fresh fruits, berries, poured with melted chocolate, cream, jam, jam or sweet and sour sauces. Next, the pastries are cut into portioned pieces, spread them on dessert plates and served with tea on a sweet table. This cheesecake is tender and resembles an airy souffle or mousse. Only one thing can be said about the taste of this dish - great! Enjoy it!
Enjoy your meal!

Recipe Tips:

- white sugar can be replaced with brown;

- instead of concentrated lemon juice, you can use fresh only squeezed juice of this citrus;

- Corn starch easily replaces the usual potato starch.