Recipe of Japanese cheesecake

Join me and let's see how to make Japanese cheesecake

Instructions:

Step 1
• Preheat the oven to 200 ºC with heat up and down.
Step 2
• Grease the entire mold thoroughly on the inside with butter and then flour. Put a round of baking paper covering the bottom.
Step 3
• Heat water in a large pot or saucepan to boiling point. Turn off the heat and place a bowl on top of the pot in which to mix the dough. Pour the cream cheese and butter into the bowl, let them soften slightly and whisk until you get a homogeneous cream. Add half of the powdered sugar (70g), egg yolks and milk, whisking thoroughly after each addition. Add the salt and lemon zest. Remove the pot of hot water.
Step 4
• Separately sift the flour together with the cornstarch.
Step 5
• Whisk the egg whites in another bowl until they are fluffy. Then add the cream of tartar or lemon juice. Whisk again and add the other half of ground sugar. Assemble until you get soft peaks (when lifting the rods it forms a meringue beak but falls to one side).
Step 6
• Add the sifted flour and starch to the cheese, yolks and sugar mass. Mix well
Step 7
• Add the whipped whites to the dough and mix with a whisk until the mixture is smooth.
Step 8
• Pour the cake dough on top, leaving at least 1.5 cm of free space on top for it to grow.
Step 9
• In a bowl at least 3 cm larger than the mold, place a cloth in the center. Place the mold on top (protect it if necessary beforehand so that no water enters it) and pour hot water into the fountain up to a third of the height of the mold.
Step 10
• Place the dish with the mold on the lowest height of the oven. Cook in a water bath at 200 ºC for 18 minutes, then lower the temperature to 160 ºC for 15 minutes and then turn off the oven completely. Let half an hour pass with the cake inside and finally open the oven door so that it cools slowly.
Step 11
• Unmold by turning it over on a plate covered with parchment paper.