04 Oct Japanese cheesecake recipe
There are numerous ways to prepare them all over the planet. Today we show you how to prepare this Japanese cheese cake. For sweet lovers!
- 250 g of cream cheese
- 6 eggs
- 140 g of powdered sugar
- 60 g of butter
- 100 ml of milk
- 60 g of confectionery flour
- 20 g of Maizena
- Lemon zest
- 1 teaspoon lemon juice
- a pinch of salt
Start preheating the oven at 200ºC with heat up and down. Prepare the mold, greasing it with butter and sprinkling flour. At the base we place baking paper.
Prepare the main mixture, bring a boil to a saucepan with water. When you are ready, turn off the heat and put a bowl in the water and mix the cream cheese and butter. When melted, add half the sugar, and eggs and milk.
Remove everything until the homogenous aesthetic mixture, and then include the salt and lemon zest. Reserve the mixture.
Simultaneously, beat the egg whites until you reach a point of snow. Add the lemon juice and the other half of the sugar. It also sifts the flour and cornstarch. Finally, add these two elements to the main mass, mixing everything well up to the homogenous sea mass.
Once the dough on the mold, placing on a fountain with water inside the oven. The cake will be made in a water bath for 18 min at 200ºC. After that time, we lowered the temperature to 160ºC and left another 15 minutes.
After this time, turn off the oven and leave it in 30 min. Before being demold it is necessary to cool naturally.