How do I know if the Japanese fluffy cheesecake is cooked?

You can test whether the Japanese fluffy cheesecake is cooked by sticking a toothpick in the middle of the cheesecake. If the toothpick comes out clean, the cheesecake is cooked.

Can I freeze the Japanese fluffy cheesecake?

Yes, you can freeze the Japanese fluffy cheesecake if you keep it in the right way. Wrap the cheesecake in plastic wrap and place it in an airtight freeze bag.

Can I replace the Japanese Fluffy Cheesecake with other ingredients?

No, the airy texture of the Japanese fluffy cheesecake is due to the specific combination of ingredients, including the cream cheese. It is therefore best not to replace it.

Japanese Fluffy Cheesecake

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Next Level

The texture of this cheesecake is lighter than the American, less sweet and a little bouncy. Really crazy. Discover the recipe here.

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Ingredients

What do you need?

Quantity: 8p

265 g cream cheese
210 ml of milk
65 g butter soft butter
1 tbsp lemon juice
150 g fine sugar
7 Eggs
25 g cornflour
65 g flower
1 Sniff salt
All ingredients at room temperature are not out of the fridge!

Some powdered sugar for on top

Preparation method

How do you make this?

Heat the oven at 160 ° C.

Grease your baking tin and covered with a suitable cut -out circle baking paper on the bottom and squares baking paper against the side. That way you have covered all around and it comes out easily.

Put cream cheese, milk and butter in your mixing bowl and put your device on lightly or melt chocolate option.

Stir everything well and pour in a large bowl.

Mix flour, salt and cornflour together and beat firmly so that you have a smooth dough and no more lumps can be seen.

Beat the yolks with half the sugar and lemon juice for 5 minutes to a light mixture.

Mix under the cream cheese, also beat the protein with the other half of the sugar. Be sure to degrease that shape first with a drop of vinegar.

Then add the whipped protein in 2x caring underneath. There are no more clouds in it.

Pour the mixture into your baking tin. This is cooked au bain-marie, so put it in a roasting tin or larger shape with 1-2 cm of water.

Bake for an hour and fifteen minutes.

Turn off the oven and let it sit in the oven for another 15 minutes.

Remove from the oven, put a plate on it for 5 minutes and turn around.

Dust with flower sugar

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