Japanese Cheesecake
by Tavolino
A Japanese-style cheesecake, characterized by its extremely soft, light, and fluffy texture, similar to cotton, with a delicate and mildly sweet flavor.
Ingredients
- Philadelphia-style cream cheese 300 g
- Milk 120 ml
- Lemon juice 1 tsp
- Large eggs 6 units
- Butter 40 g
- Flour 70 g
- Cornstarch 70 g
- Baking soda 2 g
- Sugar 120 g
- Strawberry or mixed berry jam to taste
Preparation
- 1
Preheat the oven to 170 °C and prepare a 20 cm round cake pan by greasing it and lining it with parchment paper.
- 2
Separate the yolks from the 6 egg whites. Set the whites aside for later.
- 3
In a bowl, mix 120 ml of milk, the 6 yolks, 300 g of cream cheese, 40 g of butter, and 1 tsp of lemon juice until you get a smooth batter.
- 4
Sift 70 g of flour and 70 g of cornstarch. Gradually incorporate them into the previous mixture, whisking well to avoid lumps.
- 5
In another bowl, beat the 6 egg whites with 2 g of baking soda. When they start to foam, gradually add 120 g of sugar until a firm meringue is formed.
- 6
Gently fold the meringue into the main batter, using soft, folding movements to maintain the fluffiness.
- 7
Pour the mixture into the prepared pan. Cover the pan with aluminum foil to protect it during the bain-marie cooking.
- 8
Place the pan in a tray with hot water and bake at 170 °C for 60 minutes.
- 9
When finished, turn off the oven and leave the cake inside with the door slightly ajar so it cools down gradually.
- 10
Refrigerate the cheesecake for at least 2 hours before serving.
- 11
Serve accompanied with strawberry or mixed berry jam to taste.