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There Japanese cheesecake it’s a Sweet typical of Japanknown as Cotton Cheesecake for his ‘fluffy’ consistency very particular, soft as a cotton swab similar to a soufflé that melts in your mouth, thanks to the steam cooking in the oven. From the taste less sweetit turns out lighter compared to the classic Cheesecake. A delicacy to fall in love with at first taste, created in 1947 in Hakata it became popular in the 90s when it was advertised in a famous Japanese pastry shop. Since then she has toured the world! And if you want to prepare it at home, here it is Recipe and all the illustrated secrets to make it without errors!
After various research and experiments today I give you the Original recipe to prepare the real Japanese Cheesecake at home thanks to the advice of some Japanese chefs found on the web. I will tell you, it is not difficult, but you have to follow 2 rules fundamentals: first of all, use one non-hinged mould and maximum width 22cm this, along with a series of tricks which I will show you, will guarantee you a cotton cheesecake high . Secondly, respect the deadlines long cooking in double temperature without ever opening the oven , otherwise it will deflate; but also rest times so that it doesn’t fall during the settling phase! Patience will allow you to bring to the table a Japanese Cheesecake as soft as a cloud! Excellent to taste so simple, in Japan in fact they taste it like this with the difference that it is tradition to brand it on the surface with a burned coat of arms. Or you can dust it with icing sugar. I find it magnificent as an alternative to the New York Cheesecake to be served as a dessert for women Special occasionsbut you can also prepare it for one snack between friends or a simple person dessert after dinner! The wonderful figure is guaranteed.
Discover also:
Fluffly Pancakes (the Japanese originals, tall and super soft)
Japanese Cheesecake Recipe
| Preparation | Cooking | Total |
|---|---|---|
| 35 minutes | 1 hour + rest times | 1 hour and 35 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Oriental | 489 Kcal |
Ingredients
| Quantity for 6 people – 1 20 – 22 cm non-hinged mold |
|---|
|
How to make Japanese cheesecake
First of all, place a pan on the heat with plenty of water; you will need this step for cooking in a bain-marie in the oven.
Then whip together the soft butter, vanilla, lemon peel and half the sugar to obtain a very soft and fluffy mixture. add the spreadable cheese to this and continue whisking to obtain a creamy mixture:
Finally divide the yolks from the whites.
Add the egg yolks to the cream cheese and mix them well with a whisk:
Finally, add the flour and starch to the egg mixture, alternating with the liquid cream, always mixing everything very well.
Then separately whip the egg whites with the other half of the sugar, the cream of tartar, the lemon juice and the pinch of salt until you obtain a shiny and frothy mixture:
At this point slowly incorporate the egg whites into the mixture in 3 – 4 batches.
I recommend this step which must be slow, the egg whites must not be disassembled but you must incorporate them from bottom to top with a spatula very delicately.
Finally, pour into a baking pan 20 – 22 cm non-zippered so no water gets in And no wider otherwise the Japanese cheesecake will be low.
Line the bottom and sides with baking paper (greasing with butter so that it stays firm) and make sides 13 – 14 cm high so that they come out from the edge. This trick will allow the base to grow without coming out. , since it will rise a lot during cooking and you will get a Cotton Cheesecake just like the original!
At this point, without moving the pan too much, place it delicately in a baking tray 3 – 4 cm high and pour in the boiling water at least 3 inches, preparing everything for cooking in a bain-marie in the oven:
Finally, insert the pan with the entire cake tin into a previously preheated static oven. Cook for the first 20 minutes at 200° without ever opening the oven, then lower it to 140° and complete cooking for another 40 minutes. Once the indicated time has elapsed, turn off the oven and leave it closed for another half hour so that it settles
Only at the end of the indicated times take it out of the oven and wait about 20 minutes before removing from the mold (helping yourself with the edges of baking paper).
Here’s yours Japanese cheesecake
Please wait at least another 40 minutes for it to settle before cutting it.
Slice of Japanese Cotton Cheesecake
Variants and Tips
If you can’t find Cream of Tartar, you can replace it with classic baking powder.
To accompany it you can create a wonderful chocolate icing that goes perfectly.
storage
Japanese Cheesecake can be kept perfectly at room temperature for a few hours, then it is better to place it in the fridge, where it can stay for about 3 days
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