We all know the typically baked cheesecake that we like very much. But what would you think about trying something a little more exotic?
We bring you this recipe for the palate adventurers. This Japanese cheesecake will open your mind with its super soft texture and delicate taste, perfect for a cup of tea.
Let's make a Japanese cheesecake
Egg yolks 6 units
All-purpose flour 2.12 ozs
lemon juice 2 tbsp
Milk 100 c.c.
Corn Starch 0.71 ozs
Sugar 4.94 ozs
Butter 1.76 ozs
American-style cream cheese 8.82 ozs
Sweet English sauce with matcha tea 6.7 ozs
Powdered sugar c / n
Mango fruit 1 unit
How to prepare it:
-Heat the cheese, milk, and butter in a bain-marie until combined.
-Cool to room temperature.
-Add the sifted flour and starch, then the yolks and lemon juice.
-Beat the egg whites with the sugar to the meringue point.
-Gently incorporate the meringue into the cheese preparation with a rubber spatula until everything is integrated.
-Line an 8.7 inches sponge cake mold with parchment paper on the bottom and the wall and grease lightly with butter.
-Pour the preparation and cook in a bain-marie in an oven at 320 ° F(160 ° C) for an hour and a half.
-Remove from the oven and let cool in the pan.
-Unmold while heating and serve portions with sweet English sauce with matcha and fine mango segments.
-Finish with powdered sugar.
Recipe by Osvaldo Gross