How to ever make the most beautiful, most entertaining Japanese cheesecake



Why is it working

  • Melting the cream cheese, butter and heavy cream on a hot water bath, means no need for room temperature ingredients and whisk when they melt, velvety smooth cheesecake.
  • Whisking the meringue at lower speeds is a longer, stronger foam, which is less likely to descend.
  • Frying of the cheesecake at 350 ° F (175 ° C) helps to rise for 15 minutes; Reducing the temperature to 150 ° C allows you to continue cooking without the risk of overdue.
  • The cheesecake cooks the cheesecake carefully and evenly in a water bath.

I haven't met someone yet I don't like it New York -style cheesecake– It is luxuriously rich and creamy, with just enough sensitivity to balance your sweets. But sometimes I find that I want something touch. This is where the Japanese cheesecake comes in. Unlike his American cousin, the Japanese cheesecake has a lightweight and rude, fluffy, cotton -like texture that comes from the whipped egg whites in the dough. Gentlely sweet and sour, with the right amount of richness cream cheese And heavy cream. Like most cheesecakes, it is delicious in itself and is versatile enough to serve almost any fruit or sauce.

Making any style of cheesecake can be intimidating -with the risk of survival of lumps, overdue and excessive stress, and adding beaten egg whites in the Japanese cheesecake can make it even more scary. But making Japanese cheesecake does not have to change anxiety. Below you will find tips to help you make a bakery-lone Japanese cheesecake that is spectacularly light and fluffy.

How to make a fluffy Japanese cheesecake

Melt the dairy dairy products for the most common dough. Most American cheesecakes are made by beat the cream cheese at room temperature with the other ingredients with an electric mixer. It is essential that the cream cheese should be at room temperature, otherwise it can end with a knot dough. However, the Japanese cheesecake is made by melting the cream cheese, butter and heavy cream (or in some recipes) and firing it in a bowl in a bowl above a water on a pot. This method means that there is no need for milk production from the refrigerator prematurely and guarantees that the dough is knot and silky smooth.

Add some flour and corn starch. Although most of the cheesecake is obtained from the whipped egg whites, a small amount of flour and corn starch helps to adjust and stabilize the dough. This reduces the risk of descending after cooling while facilitating the cake.

Mix the egg whites more slowly. As I previously touched my chocolate foam and meringue The whisk of recipes, egg whites at lower speeds, results in a more stable foam, which is less likely to collapse. This also guarantees that the sugar dissolves properly and prevents it from overproduction of meringue, which will be knotted and breaks the cheesecake dough that results in a cake that does not rise.

Gently fold the egg whites into the dough. First, I incorporate one -third of the meringue into the cream cheese and a mixture of egg white, which illuminates the dough and facilitates the remaining egg whites. It is essential to fold the meringue gently with a flexible spatula and to mix the dough until it is combined and remains stripes. Work too fast and aggressively and risk down the egg foam you have worked so hard to make it.

Observe the oven temperature – and bake the cheesecake in a water bath. Although most cheesecakes shine at low temperatures between 225 ° F (110 ° C) and 300 ° F (150 ° C), I start my Japanese cheesecake at 350 ° F. Not only does this jump trigger its rise, but it also gives the top of the cake signature. During my testing, I found that the cheesecake started at lower temperatures, often not as nice brown, and that starting the cheesecake at 350 ° F is essential to add the cake to its color. To avoid overproduction of cheesecake, bakes in a water bath – and lower the oven temperature to 300 ° F after the top starts.

I like to serve this cheesecake, which is simply sprayed with powdered sugar, and it is also great, such as maked fruits such as strawberries or peaches. And with a cheesecake that is such a light and a ventilation, I usually have a place for a second slice.

Serious Eats / Amanda Suarez


How to ever make the most beautiful, most entertaining Japanese cheesecake


Cooking method
(Keep on the screen awake)

  • 56 g salted butter (2 ounce; 4 tablespoon), cut into 1 -inch cubes plus more to grease

  • 43 g universal flour (1 1/2 ounce; 1/3 cup), plus more to dust

  • 1 (8 ounces) package cream cheeseCut into 1 -inch cubes

  • 1/2 cup (120 ml) heavy cream

  • 1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 6 large eggEgg yolk and whites are separated

  • 15 g cornflower (1/2 ounce; 2 tablespoon)

  • 1/4 teaspoon Tartar cream

  • 1 tablespoon (15 ml) lemon juice -from 1 medium citron

  • 80 g crystal sugar (about 2 3/4 ounce; 1/2 cup plus 2 tablespoon)

  • ConfectioneryFor dusting (optional)

  1. Set the baking rack to the lower-medium position and heat it and 350 ° F (175 ° C). Lubricate an 8, 3-inch round spring shape with salted butter, then powder with flour, shaking excess. Wrap the lower half of the pan with aluminum foil to create a waterproof seal. Insert in a roasting pan.

    Serious Eats / Amanda Suarez


  2. In a large heat resistant mixing bowl, combine the cream cheese, butter, heavy cream and salt. Set the mixing bowl to the steamer's pan. (Make sure the bottom of the bowl does not touch -ea water.) Cook, often whisk until the mixture is smooth and creamy and the butter melts for 3-5 minutes. Remove from the fire. Add the egg yolk and stir until they are combined well and there are no strips, approx. For 1 minute. Sift the flour and corn starch with a fine mesh sieve and mix until smooth; Set aside.

    Serious Eats / Amanda Suarez


  3. In the whisk -stained bowl or hand mixer and a large bowl, start whipping the egg whites at low speed until the whites see them wet and frothy, approx. For 1 minute. By running the mixer, add the cream and lemon juice and mix until the Tartar cream is dissolved, approx. For 10 seconds.

    Serious Eats / Amanda Suarez


  4. Keeping the mixer at a low speed, slowly add about a quarter of the sugar in a constant flow. Increase the speed to the medium level and slowly add the remaining sugar. Continue to stir at medium speed until the meringue is thick and shiny, and approx. The solid peaks are kept for 10 minutes.

    Serious Eats / Amanda Suarez


  5. Use a flexible spatula to scrap it into the cream cheese mixture on 1/3 of the meringue and gently fold it until smooth. Add the remaining meringue and continue the folding cake cell until it mixes and remains strips. Don't go beyond.

    Serious Eats / Amanda Suarez


  6. Scrap the dough in the prepared spring tutor pan and adjust the baking rack to the baking rack. Pour approx. 2 inch of boiling water in the roasting pan and bake until the top of the cheesecake starts light golden brown, approx. 15 minutes. Reduce the oven temperature to 300 ° F and continue baking until the cake is solid, but still jiggi, another 45 minutes and 1 hour. Turn off the oven and leave the door slightly; Allow the cake to cool in the oven for 30 minutes. Remove the cake from the oven. Carefully slide the offset spatula around the edges of the cake pan, then remove the pan. Let the cake cool completely on a wire stand. The cake can be served or cooled immediately until cooled. A creamier, denser cheesecake served; Serve for lighter, fluff cheesecake at room temperature. Powder cake with confectionery sugar just before serving, if necessary.

    Serious Eats / Amanda Suarez


    Serious Eats / Amanda Suarez


Special equipment

8- 3-inch round spring shapes, aluminum foil, roasting pan, large heat resistant mixing bowl, rack mixer, elastic spatula, wire holder

Make-Head and Storage

The cake can be prepared up to 3 days earlier, packed loosely plastic and cooled. Dust with confectionery sugar just before serving, if necessary. The residue can be stored in a tightly sealed container in the refrigerator for up to 3 days.

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