Tips to master the preparation of Japanese cheesecake
Japanese cheesecake is the perfect combination of sponge cake and cheesecake in regards of both texture and taste. And while the recipe might seem a bit tricky, here are some tips to succeed your fluffy cotton japanese cheesecake.
Before you start baking, make sure your cream cheese, butter and eggs are at room temperature. If they’re not ready, you can soften them in the microwave for 15-20 seconds on the lowest temperature.
Prepare your oven
Heat the top and bottom elements of your oven and don’t turn on the fan. Set a water bath by filling a baking tray with 1 cm of water. It will help in protecting the cake and keeping it moist.
Once your batter is ready, beat the egg whites in Masterchef Gourmet kitchen machine until stiff peaks. Add 1/3 of the egg whites to the batter and whisk manually in circular motions from the top and slowly reach the bottom. As soon as the mixture becomes homogeneous, stop whisking.
Bake over 3 stages
Start baking at 120⁰c for 20 minutes. Don’t open the oven. Increase the temperature to 150⁰c and continue baking for another 15 minutes. Open the oven door for 10 seconds and close it again. Lower the temperature to 100⁰c and bake for another 40 minutes. Don’t take the cake immediately out of the oven! When it’s done, open the oven door and let the cake cool down for 10 minutes in the oven.
Now that your spongy japanese cheesecake is ready, cool it in the refrigerator and garnish it with your favorite jam. Happy baking!
See the services