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. ‎

Room temperature

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.‎

Combine gently

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!‎