If you like airy desserts and are not afraid of difficulties, prepare a Japanese cheesecake. This is an amazingly delicious and delicate cake based on eggs and cream cheese. It should be baked in a water bath at a low temperature for at least 1 hour.
Ingredients
- Chicken eggs - 5 pieces
- Rice flour - 4 art.l.
- Powdered sugar - 150 g
- Cream cheese - 280 g
- Lemon zest - 0,5 tsp.
- Lemon juice - 30 ml
- Butter - 50 g
- Vanillin - at the tip of the knife
Step-by-step cooking recipe
Mix cream cheese and butter.
Put it in a water bath and warm it up until the mass becomes homogeneous. Move the bowl to the table.
Divide the eggs into whites and yolks.
Add the yolks one by one to the bowl with the butter mixture, beating continuously with a mixer.
Add the sifted flour, vanilla and mix well.
Rub the dough through a sieve to remove all solid particles.
Add the zest and lemon juice, beat again with a mixer.
Whisk the whites with powdered sugar until sharp peaks.
Mix the protein mass with the main billet.
Put the dough in a greased form.
Put the dough form in a larger mold and fill it with two-thirds warm water.
Bake Japanese cheesecake for 70 minutes at 160 degrees. Then reduce the temperature to 150 and cook for another 10 minutes.
Turn off the oven, slightly open the door and do not take out the cake for 30 minutes. Otherwise, it may fall or crack.
