Japanese cheesecake
Description
The recipe won't take much time. If served right after baking, the cheesecake turns out airy and light. In the classic version, the finished cheesecake should be left in the refrigerator for 5–6 hours. After that it will be denser, and its flavor will become richer. Try both versions. I'm sure you'll like it. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We place the cream cheese and half of the powdered sugar into a saucepan.
- 3
Step 3
Add the cream and place the pot in a water bath.
- 4
Step 4
Heat and stir the mixture until it reaches a uniform consistency.
- 5
Step 5
Add the egg yolks to the mixture and stir.
- 6
Step 6
Add the flour and starch. Mix until smooth.
- 7
Step 7
Egg whites are chilled and beaten together with salt. Then gradually add powdered sugar. The egg whites should be beaten until they form a stable foam.
- 8
Step 8
Combine the dough and egg whites, mixing gently.
- 9
Step 9
The dough turns out fluid and full of air bubbles.
- 10
Step 10
Pour boiling water onto a baking sheet, about 1 cm deep. Then place the pan with the batter into the boiling water. Put it in a preheated oven. Bake at 190 °C for about 20–25 minutes. Then lower the temperature to 160 °C and bake for another 25 minutes. Then turn off the oven, but do not open the door, leave the cheesecake in the oven for 20–30 minutes. Remove from the pan after it has completely cooled.
- 11
Step 11
Let the finished cheesecake cool, dust it with powdered sugar, and serve.