Japanese Cheesecake
8 servings
120 minutes
This version of cheesecake, invented in Tokyo in 1947, is not without reason called cotton: it has less cream cheese and flour, but more egg white whipped into foam, its texture is more reminiscent of a light sponge cake. As a result, the cheesecake turns out to be weightless, very tender and does not feel at all caloric (but this, of course, is an illusion). The price for lightness is fragility, the airy creation is just trying to fall, spread out into a puddle or turn into an omelet. To prevent this from happening, you need to follow at least two rules. First, beat the protein so that the foam holds well on the whisk, but is slightly short of stiff peaks. Secondly, never open the oven during the baking and cooling of the cheesecake. If you are in the business of creating cheese cakes "newbie, it's better to cook it in a water bath - then your first experience will definitely be successful.
1
Beat cream cheese, cottage cheese, and butter with a mixer. All ingredients should be at room temperature.
- Cream cheese: 300 g
- Soft cottage cheese: 170 g
- Butter: 40 g
2
Separate the yolks and whites.
3
Add the yolks one by one to the cheese mixture and beat well. In a separate container, mix the cream, lemon juice, and brandy.
- Chicken egg: 3 pieces
- Cream 33%: 70 ml
- Lemon juice: 30 ml
- Brandy: 1 tablespoon
4
Then add to the cheese mixture and mix.
5
Add starch and mix with a silicone spatula, not a mixer.
- Cornstarch: 30 g
6
Whip the egg whites separately until foamy, then add sugar in two parts, add vanilla sugar and whip to stiff peaks.
- Chicken egg: 3 pieces
- Sugar: 70 g
- Vanilla sugar: 8 g
7
Carefully fold the egg whites into the cheese mixture, mixing with a spatula.
8
Preheat the oven to 160 degrees. Line a 20 cm diameter pan with baking paper. If the pan is removable, wrap it tightly in foil.
9
Place the dough in the mold. Put it in a deep baking tray and pour hot water into it.
10
Send this structure to the oven for 60–80 minutes.