Japanese Cheesecake: Japanese cheese cake

Hello friends! Welcome to Paulina Cocina! Today's post is a recipe that made my hair turn gray, but it was worth it: Japanese cheesecake! Unlike cheesecake , this Japanese cheesecake went viral on social media for its wobbly quality and its sponginess, so I jumped in without hesitation and wanted to try it... It went wrong . It was all anger and pain... If you want to see my first failed attempt, click here .

Anyway, the same thing had happened to Caro Trippar, so we decided it wouldn't end there. A cheesecake couldn't beat us, right? We got together, combined our pastry-making efforts, and the video below was the result of the second test of the Japanese cheesecake recipe.

The Japanese cheesecake recipe I'm bringing you isn't super easy to make, but if you're looking to try something different and want to try something a little more complex, this is the recipe you're looking for.

About this Japanese cheesecake

the most famous of social networks

Eating this cake literally feels like you're eating a cloud. It's very fluffy, thanks to the amount of meringue it contains. It melts in your mouth. Japanese cheesecake has a soft and subtle flavor; it's ideal for any time of day, and everyone will love it, I can assure you.

It's known as Japanese cheesecake or a trembling cake because if you move it, it shakes for a long time. I'm not going to lie, the second time, when it actually came out, we spent a lot of time making the cake shake. It's fun, don't judge us.

Are you part of the Cheese Lovers Club? Do you want to know what a marshmallow tastes like? Do you want to test your culinary skills with something a little more complex? Are all of the above correct? This is the Japanese cake recipe you've been looking for. Pay attention because you're going to love it!

Ingredients

the trembling cheesecake

• 1/2 cup of milk
• 100 gr of cream cheese
• 100 gr of butter
• 8 egg yolks
• 60 gr of flour
• 60 g of cornstarch
• 13 egg whites
• 130 g of sugar

Step by step of the Japanese soufflé

How to achieve cloud-like cheesecake

1. Melt the butter, cream cheese, and milk over low heat while stirring with a spatula.
2. In a separate bowl, beat the egg yolks and add them to the butter, cream cheese, and milk mixture. Mix.
3. We add the sifted flour and cornstarch.
4. With the egg whites, we're going to make a French meringue: beat the egg whites until stiff and add the sugar in batches. Continue until a firm, glossy meringue forms. Some say that to check when it's perfectly smooth, you have to turn the bowl upside down... I don't recommend it; I can see us cleaning the floor afterward! As long as the meringue holds on the beaters of the mixer without falling, it's enough.
5. The tense moment has arrived: combining the two preparations. It has to be a well-blended mixture, and at the same time, we can't lose the air from the meringue, or we'll be toast! To do this, you have to put aside the beaters, grab the spatula, and very gently fold them together with circular movements, always in the same direction. Air has to be your best friend; don't hurt it or harm it; without it, we're nothing.
6. Pour the mixture into a mold completely covered with aluminum foil and/or butter (aluminum foil on the outside and butter on the inside; according to legend, this way it won't collapse, so check out the video to see how we did it and it will turn out perfect!). Make sure it's well covered so no water gets in when you put it in a double boiler.
7. Bake in a bain-marie in a preheated oven at 165°C for 25 minutes (set the timer!), then lower the oven temperature to 140°C and cook for another 55 minutes. More or less, depending on your oven. The Japanese cheesecake should be golden brown on top. It may take longer, so be careful and patient.
8. Once it's done, turn off the oven, open the door slightly, and let it cool there. Don't take it out before then, so it doesn't warp. Patience is a gift from the saints, my friends say. And it's worth the wait, I promise. Once it's cool, we take it out and unmold it.

You can decorate it with whatever you like, some light jam, powdered sugar... I didn't add anything and it turned out delicious. Less is more, they say. I'm not sure, but in this case it worked! And so, my loves... The Japanese cheesecake that wobbles is ready!

Look how beautiful our Japanese cheesecake turned out!

It is super fluffy and soft