This recipe for a wonderfully fluffy, fluffy cheesecake originally comes from Japan and is easy to prepare.
Try it?
Have you heard of
Japanese cheesecake
? If you're a fan of bottomless cheesecake in general, this recipe is not to be missed either. The cake will be as fluffy as you've never eaten it before. How it works? On the one hand, the recipe contains a lot of protein, which is
whipped
into stiff
egg whites
. It is important that you do not stir the egg whites into the dough normally, but fold in carefully so that the airy consistency is retained. On the other hand, there is the special feature of the cake that it is baked in a water bath. To do this, you need a small springform pan into which the dough goes, as well as a larger baking pan or a deep sheet metal into which the first springform pan fits. By the
Baking in a water bath
distributes the heat evenly and the cake becomes nice and smooth.
Why actually Japanese?
The Japanese are said to be crazy about cheesecake.
They invented the basic recipe for this cheesecake, but it originally consisted of only three ingredients - eggs, cream cheese, and white chocolate - and was a little more complicated to make.
So that the recipe is also successful for less experienced hobby bakers, a slightly modified version of it is now circulating.
And this is how you bake the fluffy Japanese cheesecake.
Also delicious:
with these Japanese soufflé pancakes you will delight everyone at the breakfast table.
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Japanese cheesecake: how to bake it.
© Imago
Japanese Cheesecake Recipe: The Ingredients
Preparation time: 25 minutes
Baking time: 80 minutes
Serving size: For 1 small springform pan (20 cm), makes approx. 8 pieces
100 g butter + a little more for the pan
100 g cream cheese
130 ml milk
8 Egg Yolks - Find egg races tricks here
60 g flour
60 g corn starch
13 egg whites
130 g of sugar
Icing sugar for dusting
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Japanese cheesecake: this is how the recipe works
First put butter, cream cheese and milk in a saucepan and stir everything over medium heat with a whisk.
Set aside and let cool down a bit.
Put the egg yolks in a bowl and whisk them together with a whisk.
Slowly add the cream cheese and butter mixture.
Then sift in the flour and cornstarch and stir everything again.
Separately, beat the egg whites in a bowl with the hand mixer until stiff and let the sugar trickle in.
If peaks form when you pull out the blender rods, the egg whites are ready.
Here are tips and tricks for whipping egg whites like a pro.
Fold the egg whites into the dough in three portions - do not stir, but carefully fold in with a spatula or spoon so that it stays nice and fluffy!
Preheat the oven to 160 ° C top / bottom heat.
Grease a springform pan with butter and line the bottom and the edge with baking paper, if necessary cut a strip of baking paper to size (see video).
Then fill the batter into it.
Place the springform pan on kitchen paper in a larger baking tin or in a deep baking tray and fill the latter with hot water.
Put everything in the middle of the oven.
Bake the cheesecake in the oven for 25 minutes at 160 ° C, then turn the temperature down to 140 ° C and bake it for another 55 minutes.
The cake will rise to double its size.
Let the Japanese cheesecake cool, then take it out of the mold and remove the parchment paper.
If you like, dust the cake with powdered sugar.
You will see, this cheesecake is so fluffy and airy that it will delight young and old.
To serve, just cut it into pieces and serve with a few strawberries if you like.
Have fun baking!
Recipe: Simply Tasty
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