Name: Japanese Cheesecake
Prep time: 175 min
Cook time: 75 min
Yield: 6
Cuisine: Japonesa
Ingredients: 3 San Juan® eggs; 1 1/4 cups cream cheese, 200 g; 1 tablespoon butter, 30 g; 1/4 cups milk, 60 ml; 1/4 cups flour, 30 g; 1/4 cups sugar, 55 g; icing sugar, for decoration; mixed berries, raspberries, strawberries, and blueberries; for decoration

Preparation

1h 40 mins

1h 15 mins

Low

Separate the yolks from the whites of San Juan® eggs, but be careful to avoid mixing them. Once separated, reserve the egg whites in the refrigerator until use. Boil water in a pot to create a water bath, place a bowl and mix the cream cheese with the butter and milk. Stir constantly with a silicone spatula until the ingredients become liquid and fully combine. Keep at temperature until it reaches 50 °C, but if you don't have a thermometer, you just need to feel that the ingredients are warm. Once ready, remove from the water bath. Add the San Juan® egg yolks one at a time and mix immediately with a whisk until integrated. Remember to do this immediately to avoid cooking the yolks. Sift in the flour and fold gently to incorporate air into the mixture and keep it slightly fluffy. Don't worry if you encounter lumps; you can strain the mixture. Reserve in the refrigerator to lower the temperature as much as possible (between 10 to 18 °C). Make the meringue! Beat the egg whites with the sugar using a handheld electric mixer on medium speed until they double in size and hold stiff peaks. Take the mixture out of the refrigerator and gently mix with 1/3 of the meringue. Then, add the rest of the meringue, making quick movements. Pour all the mixture into a removable mold or a ring 15 centimeters in diameter; ensure that this ring is well sealed with aluminum foil and line the sides with parchment paper or star paper. Place the mold over a larger, oven-safe dish, pour hot water into the dish, and cook in a water bath in the oven at 150 °C for 47 minutes; it is important not to open the oven. After the cooking time, increase the temperature to 180 °C and cook for 12 more minutes. Before removing the cheesecake from the oven, let it rest inside the turned-off oven for 10 minutes. Unmold the Japanese cheesecake, decorate with powdered sugar and berries. Remember that you can serve this cheesecake hot or cold; you will love it!

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

327.4

kcal

16.37%

Carbohydrate, by difference

21.3

7.1%

Protein

4.8

9.6%

Total lipid (fat)

25.4

39.08%

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100

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Japanese Cheesecake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Japanese Cheesecake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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