Japanese cheesecake with thermomix

Preparation of Japanese cheesecake with thermomix

1. We are going to 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
2. Line the selected mold with baking paper and reserve.
3. We are going to start with our thermomix and we put the butterfly on the blades and we put 30 grams of sugar, a little salt to taste and the egg whites and we mount
4. 4 minutes / speed 3
5. Remove the butterfly and reserve the whites
6. Now in our glass of thermomix the yolks, the cornstarch, the yeast, the lemon juice, 50 grams of sugar, cheese and the milk, we mix it programming:
7. 10 seconds / speed 4
8. We lower with the spatula everything stuck to the wall of the thermomix and program
9. 10 seconds / speed 4
10. We incorporate the content of the bowl, that is, we incorporate the egg whites, but we must do it very little by little (IMPORTANT), it depends on this point that it is more or less fluffy
11. we must mix it with enveloping movements until it is perfectly mixed
12. When it is perfectly mixed, we will put it in the mold that we had reserved and that we are going to line with aluminum foil so that no water enters the dough when we cook it in a bain-marie.
13. Now we put the container with the hot water in the oven and cook it in a bain-marie
14. 45 minutes – 180º C
15. After 45 minutes, let cool in the oven.
16. then we take it out of the mold and ready to eat
17. when it’s warm it’s really delicious
18. can be presented by sprinkling icing sugar on top