Japanese cheese cake with thermomix

Japanese cheese cake with thermomix

I love the cheesecake, I like them all, some more than others but all are good and see that there are different recipes.

We have already put a few cheesecake recipes on the page and we are sure to put more …

This we bring you is a Japanese version, also very good, more light than others and very soft very easy to make, the secret is when we put the whites and mix.

Ingredients for making Japanese cheese cake with thermomix

Japanese cheese cake with thermomix

3 egg whites
80 grams of sugar
1 pinch of salt
250 grams of cream cheese ‘light’
3 egg yolks
50 grams of skimmed milk
30 grams of cornstarch
1 teaspoon of chemical yeast
30 grams of lemon juice

Preparation to make Japanese cheese cake with thermomix

We will start the recipe by preheating the oven to 180º C and in the middle we will put a mold of about 20 cm in diameter, fill it with 1 liter of boiling water.

We lined with baking paper the selected mold and booked.

Let’s start with our thermomix and put the butterfly to the blades and put 30 grams of sugar, a little salt to taste and the egg whites and assemble
4 minutes / speed 3

We remove the butterfly and reserve the whites.

Now in our glass of thermomix the yolks, the cornstarch, the yeast, the lemon juice, 50 grams of sugar, cheese and milk, we mix it by programming:
10 seconds / speed 4

We go down with the spatula everything stuck to the wall of the thermomix and program
10 seconds / speed 4

We incorporate the contents of the bowl, that is, we incorporate the whites, but we must do it very little by little (IMPORTANT), depending on this point that is more or less spongy, we must mix it with enveloping movements until it is perfectly mixed.

When this perfectly mixed we will put it in the mold that we had reserved and that we are going to cover with aluminum foil so that water does not enter the dough when we cook it in the bain-marie.

Now we put the container with the hot water in the oven and cook it in the water bath 45 minutes – 180º C

After 45 minutes we let it cool inside the oven, then we take it out of the mold and ready to eat, when this tempered is really delicious, it can be presented sprinkling sugar glas on top.

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