Useful Tips

Japanese cheesecake.

It looks like a cupcake, it tastes like a delicate cloud, it does not have flour and a lot of eggs / butter.

The only negative is that in order to achieve the consistency of mousse and airiness, you need to tinker a bit, so it is better to try this recipe on the weekend.

Cover the parchment with a cake pan or a round (one-piece) shape with a diameter of 18 cm.

For a round, first make a “collar” - cut a strip of parchment 3 cm higher than the height of the form and wrap the shape from the inside, making cuts along the fold line every 2 cm .

It is important that the strip is at least 1 cm above the edges of the mold. Cut out a circle of paper equal in diameter to the bottom of the mold, and cover the bottom. Preheat the oven to 180 ° C.

Japanese cheesecake.

Separate 3 squirrels from the yolks and put in the freezer - they should slightly freeze at the edges. Sift corn starch (11 g). Wrap 300 g of Philadelphia cheese in baking paper and microwave for 15 seconds, until soft.

In a large bowl, melt 45 g of butter in a water bath, add cheese and beat well. In another bowl, combine the egg yolks (3 pcs) and 20 g of sugar. Starch in.

Boil 150 ml of milk, pour it into the egg mixture and beat with a whisk until the mixture begins to thicken in a water bath with boiling water. Pour this mixture into the cheese and mix again.

Remove the proteins, add 20 g of sugar and beat with a mixer for 2 minutes. Then, gradually add the remaining sugar (35 g) and beat until soft peaks.

Stir in the cheese mass first 1/4 part of the proteins, then the remaining part. Pour into shape and flatten.

Put the form in a baking sheet with sides and pour boiling water to 1-1.5 cm of the height of the form. Bake for 15 minutes, reduce the temperature to 160 ° C and bake for another 25 minutes until tender.

Turn off the oven and leave the cheesecake in it for another 25-35 minutes. Cool without removing from the mold. It is best served the next day - then the cheesecake is most delicious.