This time we are going to learn how to make a chessecake japanese style, which is fluffy and very rich. Personally, I don't like candy that much, so this cheesecake is not very sweet.
This sponge cake is characterized by having a soft, cotton-like texture and being more shaky than the normal sponge cakes we usually make. Without a doubt, one of the favorite cakes of many. Although its preparation is simple, it is true that it requires patience to get the dough to be perfect and bake properly. We'll see how to make a japanese cheesecake and the tricks to keep in mind in RecetasGratis.
8 diners 6h Dessert Low difficulty Additional features: Medium cost, Baked recipes Ingredients:
- 300 grams of cream cheese type philadelphia
- 120 milliliters of milk (½ cup)
- 1 teaspoon of lemon juice
- 6 eggs size L
- 40 grams of butter
- 70 grams of flour (½ cup)
- 70 grams cornstarch
- 2 grams of baking soda (1 teaspoon)
- 120 grams of sugar
- Strawberry / red berry candy
Steps to follow to make this recipe: 1
As I always say, the first thing is have all the ingredients on the table or close. Remember that the ingredients must be at room temperature for the Japanese cheesecake dough to be made correctly. For the jam, if you have it in a jar you can use it; I did not have and I have chosen to do it with what I had at home.
Once everything is prepared, we preheat the oven to 170 ºC. Then, We separate the yolks from the whites and we reserve the latter. In a bowl, beat the milk with the yolks, the cream cheese, the butter and the lemon juice until it is a homogeneous mass and without lumps. Besides, we sift the flour and cornstarch, we integrate it little by little and continue beating.
On the other hand, we beat the whites with the teaspoon of baking soda to continue with the Japanese cheesecake recipe. When they are almost assembled, add the sugar little by little and continue beating until obtaining a firm meringue. To know all the details of the preparation of meringue, you can consult this Swiss meringue recipe.
When the meringue is ready, we add it to the dough little by little and we integrate it making enveloping movements (be patient). Then, we put the mixture in a 20 cm diameter round mold, buttered and lined with vegetable paper or oven paper. We cover the Japanese sponge cake with aluminum foil, since we will put it in the oven in a double boiler and thus avoid water from steaming. Bake at 170 ºC for one hour And when it is, we leave it inside with the oven turned off and the door ajar. It is important to note that the cheesecake may drop a little, but do not worry because it is normal.
When it is cold, we take it to the fridge for two hours and, when serving, add the jam. The result is a shaky and delicious Japanese cotton sponge cake. Be encouraged to prepare this japanese cheesecake recipe and don't forget to leave your comment.
If you liked the recipe of Japanese chessecake, we suggest you enter our category of Sponge Cake Recipes.
Japanese Cake – Original Recipe
The original Japanese cheesecake cook in the oven in a water bath so that it rises and acquires the smooth texture that characterizes it so much. For this reason, it is essential not to skip this step, since otherwise we will not achieve the expected result. Likewise, another key to getting a perfect Japanese cheesecake is to let it cool in the oven, with the door slightly open. Thus, when cooking this cake it is important to have patience, both to prepare the dough and to wait until it is completely ready.
Although this is the traditional recipe, there are currently many recipes for this popular dessert, so we can also prepare a Japanese cheesecake with 3 ingredients, for example, or chocolate. To make the version with few ingredients, do not miss this recipe: "Japanese cheesecake recipe with 3 ingredients".
Japanese gluten-free cheesecake
To make the gluten-free Japanese cheesecake, simply substitute the wheat flour for cornstarch and follow all the steps of the recipe.