Japanese cheesecake or cotton cheesecake is the name of one of the most popular Asian cakes, which is also known among the people in most parts of the world.
- Cream cheese: 1 g
- Milk: 1 ml
- Eggs: 6 (yolk separated from white)
- Butter: 4 tablespoons
- Sugar: 160 grams (approximately 1/4 cup)
- Flour: 160 grams (approximately 1/4 cup)
- Starch powder: a teaspoon
- Tartar powder cream: a teaspoon
- Vanilla: Half a teaspoon
In the first step, mix cream cheese and milk and add butter. (Butter should reach room temperature).
Mix the mentioned ingredients well and put it in a pot with boiling water (Ben Marie) to mix good cream cheese with milk.
Mix the egg yolk with 40 grams of powdered sugar well until it is completely homogeneous and its color is creamy.
Add the beaten egg yolk with the sugar to the cream cheese mixture and mix.
Mix the flour and starch powder well and sift a few times to get a floury flour.
Add the sifted flour to the cream cheese and egg yolk and mix well with an electric mixer for 1 to 2 minutes so that the flour does not become lumps.
(Add the flour little by little to the ingredients.).
Beat the egg whites in a clean bowl with a mixer until completely puffed (like snuff cake).
At the end of this step, gradually add the remaining powdered sugar to the egg whites and stir until the egg whites do not fall out of the bowl.
Add the egg whites little by little to the icing and mix to mix with the ingredients.
When we pour the icing into the mold, we shake the mold a little to spread it completely.
Preheat the oven to 150 ° C and also pour 1 cm of water into the bottom of the oven tray to heat.
Place the cake tin in the oven and bake for an hour and a half at 150 ° C.
Cheesecake – Շոռակարկանդակ – Тварожнік – 芝士蛋糕 – Чийзкейк – ჩიზქეიქი – עוגת גבינה – चीज़केक – Sajttorta – kue keju – チーズケーキ – 치즈 케잌 – Ostekake – sernik – чизкейк – Tarta de queso – Çizkek –