Japanese cheesecake
Japanese cheesecake, also known as cotton cheesecake, is a delightful dessert that combines the richness of traditional cheesecake with the lightness of a soufflé.
Ingredients
250 grams of cream cheese½ cup of whole cow’s milk50 grams of butter6 eggs60 grams of wheat flour20 grams of Cornstarch¾ cup of sugar½ lemon (the juice)1 teaspoon of vanilla extract1 teaspoon of lemon zest1 pinch of salt
Preparation
1. FLOUR and grease a round baking pan. Preheat the oven to 170°C.
2. SIFT the flour and Cornstarch. Separate the yolks from the whites of all the eggs. Apart.
3. HEAT the cheese, milk and butter in a bain-marie. Let the mixture cool.
4. BEAT the egg yolks separately with the lemon juice, zest and vanilla.
5. ADD the flour and Cornstarch to the cheese mixture.
6. ADD the yolks to the completely cold mixture. Beat very well and if necessary use a strainer to remove any lumps.
7. ASSEMBLE the egg whites until stiff. Beat and add the pinch of salt and sugar (little by little, in the form of a rain). Continue beating until peaks form.
8. MIX little by little and with enveloping movements the meringue with the yolks.
9. BAKE in a bain-marie for one hour.
10. LET it cool inside the oven. This step is important so that it does not lose its sponginess.
11. DECORATE if you wish with powdered sugar
