Japanese Cheesecake

Name: Japanese Cheesecake - Valeria H.
Ingredients: 3 eggs; 100 g sugar; 1/2 lemon (juice); salt; 1/4 teaspoon; 40 g butter; 40 g milk; 3 teaspoons starch; 2 teaspoons flour; 400 g cottage cheese; sweet (the recipe mentioned cream cheese; but I dont buy such things as long as I have natural and good :P); 1 tablespoon sour cream.

Dessert - Japanese Cheesecake by Valeria H. - Recipia

Japanese, fine and decadent, the Japanese cheesecake has quickly become a favorite among dessert lovers worldwide. This cake, with a slightly fluffy texture and delicate flavor, harmoniously combines cheese with the subtle sweetness of sugar and lemon. It is not just a dessert, but a culinary experience that will delight your taste buds! Preparation time: 25 minutes Baking time: 60 minutes Total time: 85 minutes Number of servings: 8 Ingredients: - 3 large eggs (at room temperature) - 100 g granulated sugar - Juice from 1/2 lemon (approximately 15 ml) - 1/4 teaspoon salt - 40 g butter (melted and cooled) - 40 g milk - 3 teaspoons cornstarch - 2 teaspoons flour - 400 g sweet cottage cheese (or cream cheese, if you prefer) - 1 tablespoon sour cream Passion for cheese desserts Japanese cheesecake is not just a simple dessert; it is a story of balance between flavors and textures. From the first bite, you will feel how the creamy filling melts in your mouth, and the fresh aroma of lemon will bring a note of freshness. This cake is perfect to be served alongside a cup of green tea or a fragrant coffee, offering you a complete culinary experience. Detailed instructions: 1. Prepare the ingredients: Start by separating the egg whites from the yolks. It is essential that the egg whites are cold to achieve a more stable foam. Ensure that all ingredients are prepared and at room temperature to facilitate mixing. 2. Create the filling: In a large bowl, add the cottage cheese and mix it with the sour cream and sugar. Use a blender to achieve a smooth and homogeneous mixture, without lumps. This is the secret to a creamy cake. 3. Incorporate the yolks: Add the yolks one at a time, ensuring each is well incorporated before adding the next. This will help stabilize the mixture. 4. Add the wet ingredients: Next, pour in the melted and cooled butter, milk, lemon juice, and salt. Gently mix to combine all ingredients. 5. Incorporate the dry ingredients: Sift together the cornstarch and flour, then add them to the cheese mixture. These will help the cake have a fluffy and light texture. 6. Beat the egg whites: Take the egg whites out of the fridge and beat them until they become firm. This step is crucial for achieving an airy cake. 7. Combine the mixtures: Add one-third of the beaten egg whites to the cheese mixture and gently mix with a spatula to avoid deflating. Then, add the remaining egg whites and mix gently until homogeneous. 8. Prepare the baking pan: Line a baking pan with parchment paper. It is recommended to use a springform pan to facilitate removing the cake after baking. 9. Steam baking: Preheat the oven to 200 °C. Prepare a water bath that you will place in the oven to create steam, which will help achieve a fine texture. Pour the mixture into the pan and place the water bath in the oven. Bake for 10 minutes at high temperature, then reduce the temperature to 160 °C and continue baking for 50 minutes. The cake is ready when the top turns golden and a knife inserted in the center comes out clean. 10. Cooling: Turn off the oven, but let the cake cool inside for 30 minutes. This will prevent the cake from cracking suddenly. 11. Final cooling: Once completely cooled, remove the cake from the pan and refrigerate for a few hours, preferably overnight. This step allows the flavors to intensify and improves texture. Serving and combinations: Japanese cheesecake can be served plain, but for an extra flavor boost, you can add a berry sauce or melted chocolate. A slice of fresh lemon or a few mint leaves can add an attractive visual touch. Chocolate variation: You can try adding 50 g of melted white chocolate to the cheese mixture for a more decadent version. Frequently asked questions: - Why should I use cottage cheese?: Cottage cheese provides a fine texture and delicate flavor, but you can also use cream cheese if you prefer. - Can I use another type of sugar?: Yes, you can use brown sugar for a more intense caramelized flavor. - What other desserts pair well with this cake?: A tiramisu or a fruit tart would make a wonderful combination if you are hosting a party. Nutritional benefits: This cake contains protein from the cottage cheese, being a good source of calcium. Additionally, lemon adds essential vitamins, contributing to a balanced diet. With each step, remember to enjoy the cooking process and experiment with flavors and textures. Japanese cheesecake will surely become a star in your dessert menu, bringing a touch of elegance and refinement to every occasion. Bon appétit!

Japanese Cheesecake

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