Japanese Cheesecake
8 servings
120 minutes
Add to favorites
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.
Step: 1
Tools:
Tools:
Tools:
Tools:
Tools:
