Recipe for Japanese cheese cheese soft

 

Step by step guide for preparing a Japanese cheesecake

Ingredients

• 226 g (8 ounces) cream cheese, softened
• 4 tablespoons (56 g) unsalted butter
• 6 large egg yolks
• 1/3 cup (67 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour
• 1 tablespoon and half (12 g) cornstarch
• 1/4 cup (60 ml) thick cream
• 1 tablespoon lemon zest
• 6 large egg whites (for the meringue)

• Instructions

• Step 1: Preheat the oven to 160 °C (320 °F). Line the bottom of a hinged mold with a hinge of 23 cm (9 in) in diameter with parchment paper. Do not grease the edges; this will allow the cake to rise evenly.
• Step 2 : In a saucepan over low heat, melt the cheese with cream, butter and thick cream. Stir constantly until the mixture is smooth. Remove from heat and allow to cool for 10 minutes.
• Step 3: In another bowl, whisk the egg yolks with the sugar until the mixture whitens and becomes creamy. Gradually pour the cooled fresh cheese mixture over the egg yolks, whisking constantly to prevent the mixture from slicing.
• Step 4: Sift the flour and cornstarch. Add the lemon zest and mix until smooth and velvety, without lumps.
• Step 5: In a clean bowl, mount the egg whites in firm snow. Using a rubber spatula, gently incorporate the meringue into the dough in three times. Do not rush this step: it is essential to the soft texture of the cake.
• Step 6 : Pour the final mixture into the prepared mold. Tap it gently on the worktop to remove air bubbles.
• Step 7: Place the hinged mold in a larger container half filled with hot water. This water bath ensures uniform cooking and prevents cracks.
• Step 8 : Bake for 60 to 70 minutes. The top should be golden and slightly trembling to the touch. The center should not be liquid.
• Step 9: Turn off the oven and let the cake cool inside, door open. Progressive cooling prevents it from sagging. Once at room temperature, put it in the refrigerator for at least 4 hours.

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