Japanese Cheesecake

Baking and Desserts | Portuguese cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This version of the cheesecake, invented in Tokyo in 1947, is aptly called cotton cheesecake: it contains less cream cheese and flour, but more whipped egg whites, giving it a texture that resembles a light sponge cake. As a result, the cheesecake is airy, very delicate, and feels almost calorie-free (but that is, of course, an illusion). The price for this lightness is its fragility; this airy creation tends to collapse, spread into a puddle, or turn into an omelet. To prevent this from happening, at least two rules must be followed. First, whip the egg whites until the foam holds well on the whisk but is slightly shy of reaching stiff peaks. Second, under no circumstances should you open the oven during the baking and cooling of the cheesecake. If you're new to making cheesecakes, it's better to bake it in a water bath — this way, your first experience will surely be a success.

Ingredients

Semi-soft cream cheese - 10 oz
Semi-soft cream cheese - 5 oz
Butter - 0 oz
Chicken Egg - 3 pieces
Sugar - 0 oz
Vanilla salt - 0 oz
Corn Starch - 0 oz
Meyer Lemon Juice - 0 fl oz
33% Cream - 0 fl oz
Brandy - 1 tablespoon

Step by Step guide

Step 1

Beat the cream cheese, cottage cheese, and butter with a mixer. All ingredients should be at room temperature.

Step 2

Separate the yolks from the whites.

Step 3

Add the egg yolks one by one to the cheese mixture and beat well. In a separate container, combine the cream, lemon juice, and brandy.

Step 4

Then add to the cheese mixture and stir.

Step 5

Add the starch and mix with a silicone spatula, not a mixer.

Step 6

In a separate bowl, whip the egg whites until frothy, then gradually add the sugar in two additions, followed by the vanilla sugar, and continue whipping until stiff peaks form.