Japanese-style airy cheesecake recipe
This is a light and airy cheesecake recipe with a Japanese twist. It's a kind of sponge cake made with cream cheese and whipped egg whites, resulting in a super light and melt-in-your-mouth texture. It's nothing like a classic cheesecake. It's a true delight to eat. You'll need a 1x8-inch springform pan.
Ingredients · Servings 6
- 250g of cottage cheese
- 60cl of milk
- 118g of sugar
- 3 eggs
- 60g of cornstarch
- 1/2 lemon juice
- 1g sel
Method · 1 h 10 min
- Separate the egg yolks and egg whites into two bowls. Put the cottage cheese and milk in one bowl and mix well with an electric mixer.
- Add the egg yolks, cornflour, lemon juice and 35g of sugar, continue mixing.
- Put the egg whites, salt and the remaining sugar in another bowl, and whisk the egg whites until stiff peaks form.
- Add 1/3 of the beaten egg whites to the cream cheese prepared in step 2, and mix gently. Pour this mixture back into the remaining beaten egg whites and mix very gently.
- Pour the mixture into a mold, cook in a water bath in the oven at 180°C for 30 minutes, lower the oven to 160°C after 15 minutes.
- Bake until the cheesecake is a light golden brown. Let it cool in the oven, then chill completely or refrigerate for 3 hours.
