On this occasion we will learn to make a Japanese cracks, which is spongy and very rich. Personally, I do not like sweet so much, therefore, this Cheesecake is not very sweet. This sponge cake is characterized by a soft texture, such as cotton, and be more trembling than the normal biscuits we usually make. Without a doubt, one of the favorite cakes of many. Although its elaboration is simple, it is true that it requires patience to get the dough to be perfect and properly bake. We will see how to make a Japanese cheesecake and the tricks that must be taken into account in recipes.
| 🚻 8 Diners | 🕘 6h | 🍵 Post | 🤯 Dictation Low |
| Japanese cheesecake ingredients: |
| 300 grams of philadelphia 120 milliliters of milk (½ cup) 1 teaspoon of lemon juice 6 eggs size L of bicarbonate (1 teaspoon) 120 grams of Sugar dulce strawberry/red fruits |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Japanese cheesecake ingredients:
1. As I always say, the first thing is to have all the ingredients at the table or near. Remember that the ingredients must be at room temperature so that the mass of Japanese Cheesecake is done correctly. For the jam, if you have it, you can use it; I did not have and I have chosen to do it with what I had at home.
2. Once everything is prepared, we preheat the oven at 170 ºC. Then, we separate the yolks from the whites and reserve the latter. In a bowl, we beat the milk with the yolks, the cream cheese, the butter and the lemon juice until a homogeneous dough is left without lumps. Apart, we sift the flour and cornstarch, integrate it little by little and continue beating.
3. On the other hand, we beat the whites with the teaspoon of bicarbonate to continue with the Japanese Cheesecake recipe. When they are almost mounted, add the sugar little by little and continue beating until a firm meringue is obtained. To know all the details of the elaboration of the meringue, you can consult this Swiss meringue recipe.
4. When the meringue is ready, we add it to the dough little by little and integrate it by making enveloping movements (have patience). Then, we put the mixture in a round mold of 20 cm in diameter, enmantecado and lined with vegetable or oven paper. We cover the Japanese cake with aluminum foil, since we will put it in the oven in a water bath and so we will prevent steam water from being shed. Bake at 170 ºC for an hour and, when it is, we leave it inside with the oven off and the door ajar. It is important to note that it is possible that Cheesecake lowers a little, but do not worry because it is normal.
5. When it is cold, we take it to the fridge for two hours and, at the time of serving, we add the jam. The result is a Japanese cotton cake, trembling and delicious. Encourage you to prepare this Japanese Cheesecake recipe and do not forget to leave your comment.
