Ingredients:
- 4 eggs (size L)
- 250 g cream cheese (Philadelphia type)
- 400 g sweetened condensed milk (1 small can)
Necessary Equipment:
- 20cm baking tray
- Aluminium sheet
- Electric whisk or food processor
- Spatula
- Larger pan for the water bath
Preparation and Cooking Time:
- Preparation: about 20 minutes
- Cooking: 45-50 minutes
- Cooling time: approximately 30 minutes
Step by Step Preparation:
- Preheat the oven and prepare the baking tray: Preheat the oven to 180°C and prepare a 20cm baking tray, lining it with aluminum foil.
- Separate the eggs: Separate the eggs, placing the whites in one bowl and the yolks in another.
- Whip the egg whites until stiff: Whip the egg whites until stiff using an electric whisk or a food processor.
- Beat the egg yolks: In another bowl, beat the egg yolks until light and fluffy.
- Add cheese and condensed milk: Add the cream cheese and sweetened condensed milk to the beaten egg yolks and mix until smooth.
- Fold in the whipped egg whites: Gradually add the whipped egg whites to the egg yolk and cheese mixture, folding gently with a spatula until the ingredients are fully incorporated.
- Pour the mixture into the pan: Pour the mixture into the prepared pan and level it with a spatula.
- Create the water bath: Place the pan in a larger pan and pour hot water into the larger pan so that the water is about 2cm high. This will help keep the cake moist while baking.
- Bake in the oven: Bake the cheesecake in the preheated oven and cook on low heat for 45-50 minutes, with the lower oven guide.
- Cool: Once the cooking time has elapsed, turn off the oven and leave the cake in the turned off oven for about 30 minutes with the door slightly open.
- Serve: After this time, remove the cheesecake from the oven and pan and let it cool completely. Before serving, sprinkle the surface of the cheesecake with icing sugar and cut it into slices.
Who is this recipe for:
This recipe is perfect for anyone who loves light and fluffy desserts. It is also excellent for those who are looking for a flourless and gluten-free dessert. Suitable for all occasions, from an afternoon snack to dinner with friends.
Tips and Variations:
- For an extra pop of flavor, add a little grated lemon zest to the egg yolk and cheese mixture.
- Try decorating the cheesecake with fresh fruit like strawberries or raspberries for a fresh touch.
- If you prefer a thicker consistency, you can add a tablespoon of cornstarch to the mixture.
Conclusion:
With this quick and simple recipe, you can prepare a light and fluffy Japanese cheesecake that will make all your guests go crazy. With just three ingredients and minimal preparation, this cheesecake is a true triumph of sweetness. Enjoy every bite of this heavenly delight and enjoy your meal!