A delicate, velvety texture Japanese cheesecake is achieved by inclusion of low protein flour in the recipe. Surface Japanese cheesecake tends to grow to such an extent that its form is destroyed. Therefore, to prevent cracking pie, when baking use a low temperature of 150 C and water the bath. If the cake went too high, therefore the oven temperature is high and should be reduced. To Japanese the cheesecake did not fall quickly, let it cool gradually, while приоткрытой дверце духовки. 
Time: –Difficulty: easy. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- Milk – 250 ml
- Cream cheese (softened) – 250 grams
- Butter (softened) – 60 grams
- Yolks – 6 pieces
- Flour – 55 grams
- Cornmeal – 20 grams
- Zest of 1 lemon
- Egg whites – 6 pieces
- Tartar (citric acid) – 1/4 teaspoon
- Sugar – 130 grams
- Bakeware 11 * 22 * 6 cm
- A large form is poured with boiling water, into it a baking dish is set.
Recipes with similar ingredients: milk, curd cheese, eggs, flour, corn flour, lemon zest, tartar
Recipe preparation:
- Preheat the oven to 150 C.
- Pour milk into a large bowl in a large steam bath. Add cream cheese, mix until completely dissolved, then butter. Remove from heat, allow to cool slightly, drive in egg yolks and well mix.
- In another bowl, mix regular flour with corn. Now pour the flour mixture into the cream, stirring continuously, grate lemon zest, stir, set aside.
- In large clean dishes send egg whites, whisk 3 minutes with a mixer, add tartar, sugar, beat until very hard peaks.
- Combine the protein and cream mixture, mix gently rubber spatula.
- Pour the dough into a baking dish, put it in a large mold, pour hot water to the middle. Bake a cake about 50 to 60 minutes, check with a toothpick.
- Turn off the oven. Leave the oven door ajar for 10 minutes. Remove the cheesecake from the oven and remove from the mold. Give in full cool and refrigerate for 3 hours.
