We present to you a recipe for Japanese cheesecake – a real culinary masterpiece. This is an original Japanese dessert that is loved by locals and tourists alike. The filling is incredibly airy, smooth and light, and the taste cannot be described in words. The main secret – a lot of filling and a little dough. The particularly fine and delicious cheesecake is worth all the effort and time spent. The Japanese also call it Cotton Cheesecake, for its fascinating taste, soft and fine texture.

INGREDIENTS

– 130 ml of milk

– 100 g of butter

– 60 g of flour

– 13 egg whites

– 100 g cream cheese

– 8 egg yolks

– 60 g corn starch

– 130 g of sugar

Note: 

METHOD OF PREPARATION 

1. All ingredients must be at room temperature. Mix the cream cheese with the butter in a saucepan, then pour in the milk. Heat the mixture over low heat, stirring constantly. Leave the saucepan on the heat, adding one yolk at a time. When you get a homogeneous mass, take the pan off the heat.

2. Add sifted flour and starch to the mixture. Stir.

3. Beat the egg whites with the sugar until you get a foam with stable peaks. Add the egg white foam in small portions to the cream cheese mixture. Mix carefully with a spatula. Move the spatula from top to bottom.

4. Line a baking dish with paper. Pour the dough into the mold. Arrange the dough form in a larger diameter form, pre-filled with hot water.

5. Place the Cheesecake in the oven preheated to 160 degrees for 25 minutes. Then reduce the temperature to 140 degrees and bake the treat for 30 minutes. The baking time depends on each individual oven. It is strictly forbidden to open the oven door during baking. Let the cake cool in the oven, then refrigerate for 4-5 hours.

Our team wishes you bon appetit with your loved ones!