Japan

Japanese cheesecake

Name: Japanese cheesecake
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 200 g soft cream cheese; 3 tbsp butter; 1/3 cup plus 1 tbsp milk; 5 separated egg; 1/3 cup maida (all-purpose flour, plain flour); 2 tbsp cornflour (cornstarch); 1 tbsp lemon juice; a pinch salt; 6 tbsp sugar

Jiggly, cloud light and barely sweet. Half cheesecake, half soufflé, all wobble.

90 minTime

6 gProtein each

mildSpice

The jiggly cake2 chapters · 1 min read

Make it your way

Grandma's waySoufflé style cheesecake baked in a water bath.

The original

238kcalsame

6 gproteinsame

0 gfibresame

90minutessame

Japanese cotton cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

Cream cheese200 g, soft

Butter3 tbsp

Milk⅓ cup plus 1 tbsp

Egg5, separated

Maida (all-purpose flour, plain flour)⅓ cup

Cornflour (cornstarch)2 tbsp

Lemon juice1 tbsp

Salta pinch

Sugar6 tbsp

Method

5 steps

1Line a 18 cm deep round tin with paper. Melt cream cheese, butter and milk over a pan of hot water, whisking until smooth.
2Off the heat whisk in the yolks, then sift in flour and cornflour. Add lemon juice and strain.
3Whip the whites with salt, adding the sugar slowly, to soft glossy peaks that just bend.
4Fold the meringue into the batter in three goes and pour into the tin. Tap to release large bubbles.
5Bake in a water bath at 160°C for 20 minutes, then 140°C for 50 minutes. Turn off and leave in the oven with the door ajar for 30 minutes.

Serve it like this

Unmould onto a flat plate while warm to show the wobble, dust with icing sugar and cut with a warm knife. Serve warm or chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Japanese cheesecake

Jiggly, cloud light and barely sweet. Half cheesecake, half soufflé, all wobble.

90 minTime

6 gProtein each

mildSpice

The jiggly cake2 chapters · 1 min read

Make it your way

Grandma's waySoufflé style cheesecake baked in a water bath.

The original

238kcalsame

6 gproteinsame

0 gfibresame

90minutessame

Japanese cotton cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

Cream cheese200 g, soft

Butter3 tbsp

Milk⅓ cup plus 1 tbsp

Egg5, separated

Maida (all-purpose flour, plain flour)⅓ cup

Cornflour (cornstarch)2 tbsp

Lemon juice1 tbsp

Salta pinch

Sugar6 tbsp

Method

5 steps

1Line a 18 cm deep round tin with paper. Melt cream cheese, butter and milk over a pan of hot water, whisking until smooth.
2Off the heat whisk in the yolks, then sift in flour and cornflour. Add lemon juice and strain.
3Whip the whites with salt, adding the sugar slowly, to soft glossy peaks that just bend.
4Fold the meringue into the batter in three goes and pour into the tin. Tap to release large bubbles.
5Bake in a water bath at 160°C for 20 minutes, then 140°C for 50 minutes. Turn off and leave in the oven with the door ajar for 30 minutes.

Serve it like this

Unmould onto a flat plate while warm to show the wobble, dust with icing sugar and cut with a warm knife. Serve warm or chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japanese cheesecake

Make it your way

Ingredients

Method

Japanese cheesecake

Make it your way

Ingredients

Method

Make it a meal