This rich Japanese spongy cheese cake became very famous a few years ago thanks to a Japanese youtuber that made it known. This version with only three ingredients is the most famous, as it is a very easy recipe and the result is a very soft and spongy texture, so it has also been called Emcotton Cheesecake Japanese /Emen English Yem Uncle Rikuro / Japanese emen. This is a spongy Japanese cake also gluten without, provided that the white chocolate we use does not have gluten traces, so celiacs can also consume it. As I have told you, the original Japanese cake recipe is very easy, with only three ingredients and in recipes, we have the step by step.
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| Ingredients to make Japanese spongy cheese cake: |
| 250 grams of white chocolate 6 eggs 250 grams of pHILADELPHIA |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Japanese spongy cheese cake:
1. To make this Japanese cotton cheese cake we are going to chop the white chocolate and melt it little by little in the microwave. We take out of the microwave, remove the chocolate and put again until when stirring we see that it is smooth and without lumps.
Trick: You must be careful when melting white chocolate because it is very delicate and is easily burned.
2. While chocolate is a little trained, we separate the whites from the yolks. We add the cream cheese to chocolate and beat a smooth and homogeneous cream.
Trick: Better than both eggs and cream cheese are at room temperature, you will work better with them.
3. Add the egg yolks and integrate it well into the mixture of chocolate and cheese.
4. We ride the egg whites very firmly with the help of electric rods. The test to know that they are well mounted is to turn the bowl where we have been working and if the mounted eggs do not fall, they are mounted properly. Once mounted, we are gradually adding the clear mounted to our chocolate, cheese and yolk cream. Better little by little and with enveloping movements so that the whites do not get off.
Trick: If you add a pinch of salt to clear before riding them, they go up more easily.
5. Preheat the oven at 170 ºC. Put on the oven tray a little water, because this spongy Japanese cake we are going to do it to the water bath. If you like super easy recipes, do not miss these butter cookies with 3 ingredients only.
6. grease a round mold (silicone or removable), about 18 cm in diameter, but is deep. Pour the cream from the Japanese cheese cake on it. When the oven is already hot and the water smoking, put the mold inside and bake 15 minutes with heat only, and another 15 minutes with heat up and down so that the surface is brown. Once the half hour of baked, turn off the oven and leave it within 15 minutes to cool and finish doing but already without fire.
Trick: You can grease it with molten butter, with unmold spray or with a little neutral flavor oil.
7. Once we take out our spongy Japanese cheesecake of the oven, unmold and let cool in a rack. If your mold was not removable, go back to the toast again so that the toast is up.
8. Once at all cooled, we save the Japanese cotton cake in the fridge until serving, and we will sprink with icing sugar if we want or serve it as is.
Trick: Better if you sift the sugar icing.
9. If you have plenty of spongy Japanese cheese, keep it in the fridge. You can also visit my blog target = _blank re = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
