Sunday, September 18, 2016

Japanese cheesecake - recipe with step-by-step photos

Ingredients :
  • 250 grams of cheese
  • 140 grams of brown sugar
  • 100 milliliters of milk
  • 60 grams of flour
  • 50 grams of butter
  • 20 grams of cornstarch
  • 6 eggs
  • 2 spoons with lemon juice
  • a bit of salt

First put a pot with water to boil.

Separately in a metal bowl mix the cheese with the butter and the milk.

Then place this bowl above the boiling water and mix until the butter melts.

Remove the bowl from the boiling water and let it cool.

Separately mix the flour with the cornstarch. Then, add it over the cooled cheese composition and mix some more.

Separate the egg yolks from the egg whites.

Add the egg yolks, the lemon juice and the salt over the cheese/flour mixture and mix until well incorporated.

Beat the egg whites with the sugar and afterwards incorporate them slowly in the cheese composition.

In a pan covered with baking paper add the composition and bake the cake in a water bath at 160 Celsius degrees for 65 minutes.

Bake the cake on the lowest shelf from the oven and do not open the oven during baking.

When done stop the fire and let the cake cool slowly in the oven with the door open for another hour.

Above you can add some powdered sugar, fresh fruits or fruit syrup.

The original recipe can be found here



Related Posts with Thumbnails