Japanese Cheesecake
Asian Lacto-Ovo Vegetarian Recipes Easter Recipes Desserts Cheese
The lightest cheesecake, it's like a mousse. "Sponge" is its nickname. It's made with a very small amount of sugar and an even smaller amount of flour (cornstarch). It's easy to prepare and I thought it's a good option for those who don't want to make traditional Easter bread with yeast dough.
What to pay attention to: don't add the egg yolk mixture too hot to the cheese mixture, beat the egg whites well, and keep the oven temperature low (if the cheesecake puffs up too quickly and cracks, it means your oven temperature is too high, reduce it immediately). I used farm eggs for this recipe, which explains the very intense yellow color.
The recipe is adapted from another source, I only made small temperature modifications and added lemon.
Ingredients
300g cream cheese (Philadelphia)
45g butter
3 eggs
75g sugar
11g cornstarch
150ml milk
zest from 1/4 lemon
1 tablespoon lemon juice
Servings: 8
How to prepare japanese cheesecake
- Beat the egg yolks with 20g sugar and then with the cornstarch. Add the hot milk in a thin stream, stirring until smooth. Let the mixture cool completely.
- Place the butter over steam and when melted add the cream cheese. Leave over steam just until the cheese is soft and stirs easily, it looks almost like sour cream. Remove from steam. Add the cooled mixture from step 1. Incorporate the lemon juice and zest.
- Beat the egg whites until foamy. When the foam is formed but still soft, add the remaining sugar, one teaspoon at a time, and continue beating until the foam is glossy and holds on the whisk.
- Fold the foam with a whisk in 4 batches into the cheese mixture. You will get a soft mixture that flows easily from the spoon.
- Line a 25 x 10 cm loaf pan with parchment paper. Pour the mixture into the pan. Place the loaf pan in another larger pan and pour hot water in it so that it reaches 2 cm in height.
- Bake at 150°C for 1 hour and 10 minutes. During this time the cheesecake will rise slightly and brown on top.
- After it's done, turn off the oven, but let the cheesecake cool inside for 1 hour, just place a wooden spoon at the oven door to keep it slightly open so the steam can escape.
- Remove the cheesecake from the pan by flipping, carefully, it's quite fragile. Make sure to place parchment paper on the platter you use to flip the cheesecake and do the flip quickly as the top is delicate and can stick. Refrigerate the cheesecake for at least a few hours or overnight. To avoid damaging the top of the cheesecake, I didn't cover it with foil in the refrigerator, but used the pan I baked it in, which I placed on top.
- Slice the cheesecake with a sharp knife, cleaning it after each cut.
Butter and cream cheese over steam
Adding the egg yolk mixture
Beating the egg whites until foamy
Folding into the batter
The mixture in the loaf pan
Cheesecake flipped onto a platter
How I stored the cheesecake in the refrigerator
