Description
A soft and fluffy Japanese cheesecake that you will surely love.
Ingredients
Scale
- 250 g de queso crema
- 60 g de mantequilla sin sal
- 150 ml de leche
- 100 g de azúcar
- 4 huevos
- 1 cucharadita de esencia de vainilla
- 60 g de harina de trigo
- 20 g de maicena
- 1 pizca de sal
Instructions
- Preheat the oven to 160°C.
- In a bowl, melt the butter with the cream cheese and milk in a water bath. Mix well until smooth.
- Remove from heat and let cool slightly.
- Separate the egg whites from the yolks. Add the yolks to the cheese mixture and mix well. Incorporate the vanilla essence.
- Sift the flour and cornstarch over the mixture and mix until there are no lumps.
- In another bowl, beat the egg whites to stiff peaks with a pinch of salt. When they start to foam, gradually add the sugar and continue beating until firm.
- Gently fold the beaten egg whites into the cheese mixture in three stages, using sweeping motions to avoid losing air.
- Pour the mixture into a previously greased springform pan.
- Bake in a water bath for 60 minutes or until firm and golden.
- Turn off the oven and leave the cake to cool inside with the door slightly open to prevent cracking.
- Refrigerate for at least 4 hours before unmolding and serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Using a water bath helps to cook the cake evenly.
- Letting the cake cool slowly in the oven prevents cracking.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 4
- Cholesterol: 110
Keywords: Japanese cheesecake, Jiggly cheesecake, dessert, fluffy dessert