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Japanese cheesecake

This is the most spongy, creamy and lightest cheesecake you’ve ever tasted, also very simple to make; just decorate with a little powdered sugar and a few red fruits and it´s ready.

The recipe goes like this:

350 gr of cream cheese

Half glass of milk

60 gr of butter

8 eggs

30 gr of cornstarch

150 gr of sugar

The zest of a lemon

The juice of half a lemon

Pinch of salt

One teaspoon of vanilla extract

Start by warming up the cream cheese, milk and butter at bain Marie until they are well dissolved. Let it cool completely and reserve for later.

Separate the whites from the yolks; beat the egg whites slowly adding the sugar, until you get a soft meringue with soft peaks. In another bowl, beat the yolks together with the vanilla, lemon juice and lemon zest.

Add to the cheese mixture (already cold) the flour and the cornstarch (sieved) with the pinch of salt and stir well; then add the egg yolk mixture (if you have a mixture with many lumps you can pass it through a strainer).

Add the soft meringue to the mixture with soft wrapping movements until it is well integrated.

Grease a mold and wrap it with baking paper (I have used a 18 cm mold) pour the mixture into the mold and bring to the oven for 1 hour at 170ºC. When you put in in the oven, put some water inside of the tray where you are going to place the mold, and let it bake like that, if is necessary, protect the base of your mold with some silver paper so the water wont come in. After this time, let the cake cool completely in the oven with the door slightly open. Decorate to your taste and dress your table with this pretty cake, enjoy 🙂