Description
Saw this recipe in the Internet, I began to wonder: and what's so Japanese? Soy milk is missing, tofu too... French cooking has had a huge impact on Japan, not only in Europe - the Japanese love this kind of cake. But the Japanese version of cheesecake - not native, but borrowed, it is easier, lighter, and softer than the usual European options. More "japanisch" versions of this cake may contain various additives, such as: green tea, matcha tea and others but we will take the preparation more simple but no less delicious cheesecake. This is my first cheesecake, and the debut, you might say, went well - the cake turned out incredibly tasty and tender, just melting in the mouth. However, it is not so much "raised" as he should have, but this little accident did not affect the taste of the cheesecake. So, let's start.
Ingredients
-
Cream cheese
250 g
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Butter
50 g
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Sugar
140 g
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Milk
100 ml
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Potato starch
20 g
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Flour
60 g
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Chicken egg
6 piece
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Lemon juice
-
Leavening agent
0.25 tsp
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Salt
-
Jam
5 Tbsp
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Dry white wine
3 Tbsp
Cooking
Separate the whites from the yolks. Whites with the salt, beat to a froth, then add sugar and whisk until stable peaks. I upped the sugar to 1 Cup, because I read in the recipe that the cake is not very sweet. For my taste this amount of sugar was just right.
Oil stir or lightly whisk it with cream cheese (I "Almette", you can get "Philadelphia", or similar) until a homogeneous mass. Butter and cheese must be the same at room temperature.
Add to the butter-cheese mixture the lemon juice and gradually, one by one the yolks, stirring well each time.
Then add the milk.
Mix the flour with starch and baking powder and gradually introduced into cream mixture.
Now carefully enter the beaten egg whites.
Split mold (26 cm) foil wrap in 2-3 layers to prevent penetration of water. If the form is not detachable, do not need. Although, this form I wouldn't use because cheesecake immediately after baking to release from the mold, and this design does not allow neat to do it.
Heat the oven to 150 degrees. In the form put the baking paper on it spread the dough and put the mold on a baking sheet that is put into the oven. Boil the kettle with water, and pour the boiling water into the pan so that the water reached the middle of the form with the dough. Bake for 1 hour, and in no case do not open the oven!
The finished pie is freed from the handicap and from the paper and completely cooled. Sprinkle with powdered sugar and served with warm plum sauce, making plum jam, heated on the fire and mix with the wine/vodka.
Honestly, I could not resist, and cut the pie still warm.
Plum vodka/wine I didn't have, so I just poured cake with plum jam.
Sauce you do not use - this pie will not become less tasty. And the taste of this pie is not passed!
This cheesecake is similar to a delicate soufflé, mousse, and marshmallows at the same time!
The texture is very delicate, weightless and incredibly delicious! It is impossible to convey, you need only try and try again! By the way, in Japanese "cheesecake" sounds like "casucci". Funny, isn't it?
Unmatched casucci ready! Bon appetit!!!
На блевотину похоже, к тому же это не настоящий японский чизкейк. Фу!!
На блевотину похоже, к тому же это не настоящий японский чизкейк. Фу!!
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