This airy Japanese cheesecake is also called “cotton”. This porous cake differs from ordinary cheesecake in less quantity cream cheese and sugar. The result is less sweet taste and calorie decreases. Thanks to cooking technology a light finely porous texture resembling a souffle is formed, this beaten egg whites with tartar, and the pie itself is movable, like желе. 
Time: 2 час. 30 min. Complexity: easy Servings: 10 – 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr diced cream cheese
- 1/2 tbsp. whole milk
- 4 tbsp. l (60 gr.) Butter
- 1/2 tsp vanilla extract
- 7 large eggs, separate the whites from the yolks
- Juice 1/2 Lemon
- 2/3 Art. premium flour
- 1/4 Art. corn starch
- 1/4 tsp tartar
- 1 tbsp. Sahara
- Icing sugar for decoration
Recipes with similar ingredients: cottage cheese, eggs, milk, vanilla extract, lemon juice, tartar, higher flour varieties, starch
Recipe preparation:
- Preheat the oven to 150 ° C. Sprinkle a round shape for baking with a diameter of 23 cm. culinary spray. Cover the bottom parchment paper. Strip of it 9 cm wide. circle at the inner wall of the mold. Paper should rise 2.5 cm over the edge.
- Heat cream cheese, milk and butter in small saucepan over medium heat, whisking from time to time, until obtaining a homogeneous consistency. Remove from heat and lightly. cool for about 5 minutes.
- Beat vanilla extract, yolks and lemon juice in large bowl until smooth. Pour in chilled milk mixture and whisk to a smooth consistency. Add, quickly stirring with a whisk, flour and corn starch. Set aside.
- Beat whites, tartar and 1/2 tsp. salt in a large bowl electric mixer at medium speed to soft peaks, about 2 minutes Pour in sugar slowly and continue whisking with that at the same rate, until stable peaks are formed, about 2 more min
- Gently mix whipped whites into the yolk mixture in 3 strokes, trying not to overdo it with mixing (proteins should stay as lush as possible). Once the dough becomes so homogeneous that white stripes disappear in it, pour it into prepared form.
- Place the baking dish in a large container in which then pour hot water to a level of 2.5 cm. Bake for 30 min., then reduce the temperature to 120 ° C and continue to bake until the size of the pie doubles. Above and around the edges he should be golden brown, and in the center movable, but seized, about 1 h. 15 min.
- Let the cake cool for 10 minutes. Gently flip it on your hand (directly on the palm – this is the most accurate way), then turn it over again, but onto a cake stand or plate so that the bottom was down. Sprinkle the top with powdered sugar and serve cheesecake while it is still warm.
