Japanese Cotton Cheesecake: Video Recipe

2

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Complicated dish
    • 0.0.3 389kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  389kcal

• Rating

• Recipe

And where is the cotton, you ask? Look at the photo of this plants, and then on the structure of this cheesecake, and you will all understand: light, airy. It turned out just like in sticky A video of trembling cheesecakes walking all over the internet. Want say right away, the recipe is not straightforward to complicated, but there are a lot of BUT! Nedovbili protein – a failure. Interrupted – a failure. Temperature violated the regime – failure. See, I have cracks? They should not be Ideally. Appeared because the oven is gas, and warm air rises too quickly, and the top seizes before the bottom. If you have gas, set it lower. It could have been worse, it could have been expand completely? But the eyes are afraid, and the hands are doing. Simply CAREFULLY read the description and do not do it the first time for guests. Tune in to positive, create a calm atmosphere: biscuit, yeast dough and similar pastries do not like fuss.

Let’s get started!

Ingredients

0/11 ingredients

• butter – 60 g
• cream cheese (Philadelphia or violette cheese for sushi) – 250 g
• milk – 100 ml
• eggs – 6 pcs.
• vanillin – 2 sachets
• lemon juice – 15 ml (3 tsp)
• flour – 40 g
• corn starch – 40 g (NOT potato)
• whisper of salt
• vinegar 9% – 1/3 tsp
• sugar – 150 g

2 ч2 ч 389

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. In 30-60 minutes, get all the products from the refrigerator!
2. Separate the squirrels from the yolks.
3. We put butter, cheese and milk in a stewpan. We put in a water bath and continuously stir with a whisk until smooth. I still periodically I raise the stewpan and interfere on weight so as not to cook anything. how only the mass has become homogeneous, remove from heat and interfere without stopping until it cools to a temperature slightly higher room.
4. Next, enter the yolks one at a time: introduced, stirred, only after this next.
5. Add vanillin and lemon juice. We interfere.
6. Then sift the flour and starch. Stir completely.
7. In a clean bowl, whisk the whites with salt and vinegar. Once foam has formed, pour sugar in a thin stream, not stopping whisk. Now beat until stable peaks. Should get smooth shiny mass. Do not interrupt, the squirrels will go water, and this failure!
8. We carefully interfere with the proteins in 3-4 steps: we added a part, stirred, add the next part, etc.
9. Now about the form. I’m disposable, it doesn’t stick to her nothing (in Auchan 20-50 rubles). You need 20-25 cm in diameter and 10-15 cm tall! If yours is not like mine: cut out parchment circle in the shape of the bottom and strip for the walls higher than the height forms. Lubricate the form with butter. Line the bottom and strip along the sides so that the edges of the strip are overlapped. Pour out dough.
10. In a larger shape, put a piece of parchment at the bottom, put a shape with cheesecake and fill in a large form of boiling water to half the form with cheesecake.
11. In a preheated to 160C oven, put the cheesecake at 25-30 minutes. Then without opening the oven, reduce to 145C and hold still 50-60 minutes. Then turn off the oven and slightly open the door (I inserted a wooden board between the door and the oven) for 10 minutes. Then remove the cheesecake from the water bath and leave also ajar door in the oven for 20 minutes. Then get out and let stand 10-20 minutes at room temperature.
12. Remove from the mold on a plate and cool on it to room temperature temperature. Done! I hope you have succeeded. And if not, not get upset.