Japanese Cheesecake, a soft and light cheesecake for your dessert, here you will find the easiest recipe to make it at home.
Component:
For the Cheese Dough:
– 240 g cream cheese
– 75 grams flour
– 3 tbsp cornstarch
– 5 tbsp unsalted butter
– 6 tbsp milk
– 6 egg yolks
– 50 grams of sugar
– 1/4 tsp salt
– 3 tbsp lemon juice
For Meringue:
– 6 egg whites
– 1/2 tsp lemon juice
– 100 grams of sugar
For Garnish:
– 3 tbsp icing sugar
Preparation:
Preparing Cheese Dough:
First preheat your oven to 180°, butter a round springform pan and line it well with 2 to 3 sheets of aluminum foil.
Cover it tightly to prevent water from flowing out while the cake is baking, then set aside.
With your whisk in a saucepan, combine the cottage cheese with the milk and butter, then put on a low heat, stirring constantly to heat them.
Pour your mixture into a large bowl and beat with your mixer on medium speed for 2 minutes.
Sift the flour and cornstarch, then put them in a bowl of cream cheese while whisking.
Then pour the egg yolks – 1 by 1 – with the sugar and beat on medium speed for 3 minutes.
Then add lemon juice with salt and whisk for 30 seconds…. Reserve your salad bowl.
Preparation of Meringue:
firstly, using your mixer mount the egg whites in a bowl on medium speed for 4 minutes.
Then add lemon juice and beat for 30 seconds, then add sugar in batches of 2 tablespoons, still whisking on medium speed.
Then pour your meringue in batches of 1/3 into the bowl of the cream, mixing with the spatula after each addition, pouring your dough into the springform pan.
Boil 2 liters of water in a large pot, place your mold in a large pot and pour the boiling water into the pot – double boiler to cook.
The water should reach half the height of the mold, then put your dish in the oven to cook for 60 minutes… then leave in the oven for 45 minutes.
Leave the cake to cool for 15 minutes before removing the aluminum foil sheets.
Then sprinkle icing sugar on your cake.
Finally here is your Japanese cheesecake, cut and serve… Bon appetit for all.
