Japanese Cheesecake
Light and airy Japanese cotton cheesecake, baked in a water bath.
Ingredients
| 7 | eggs, size M | |
| 3/4 tea cup | sugar | |
| 4 | vanilla sachets | |
| 60 g | cow's butter | |
| 7 tbsp | 105 ml | fresh milk |
| 1 1/2 packs | Philadelphia Original cream cheese (175 g packs) | |
| 3/4 tea cup | flour | |
| 3 tbsp | 45 ml | Bioset vanilla starch (corn starch with flavor, no colorant) |
| 2 tbsp | 30 ml | lemon juice |
Instructions
1 tea cup = 240 milliliters
I used a springform pan with a diameter of 19 cm and a height of about 7 cm.
Cover the bottom of the pan with baking paper. Grease it with a little of the butter. Grease the sides too, attaching strips of baking paper to them. The strips should be higher than the sides of the pan. On the outside, wrap the whole pan well with aluminium foil, so that water does not get into the baking mixture from the water in which we will bake.
Turn the oven on to 160°C to heat, and meanwhile prepare the mixture.
Separate the yolks from the whites. In a bowl with an immersion blender, blend the yolks, the cream cheese, the milk, the rest of the lightly melted butter, the vanillas, the flour and the starch. In another bowl, which must be perfectly dry, beat the whites to a light snow, then gradually add the sugar, and then the lemon juice. Beat until you get a snow with soft peaks. Carefully add the whites to the rest of the mixture in 3 additions. Mix by "folding" the whites until homogenized. Pour the mixture into the baking pan and place it in a deep tray. I use the deep one from the oven. Place the two trays in the oven on the lowest level. Pour warm water into the deep tray so that its level reaches the middle of the pan in which we are baking the cake. Bake for 40 minutes, then reduce the temperature to 150°C and continue baking for another 35 minutes, then turn off the oven and leave the cake in the oven for about another 30 minutes or until a few moist crumbs stick to the toothpick. If the cake cracks on top during baking, don't worry, because after it rests in the switched-off oven the cracked spots join together again. Take the cheesecake out of the oven, release it from the pan and from the baking paper. Place it on the platter on which you will serve it. Cool it completely, then leave it in the fridge overnight. Serve lightly dusted with icing sugar, covered with cream, fruit or some fruit sauce, but bear in mind that the latter will color the batter, not that that's a bad thing :)