What is Japanese cheesecake? Delicate, fluffy, gluten-free, easy to prepare, and above all delicious – see how to make it!
Ingredients
- Sugar – 80 g
- Lemon – 1 pc.
- Egg – 3 pcs.
- Cocoa powder – 1 tablespoon
- Ground coffee – 1 tablespoon
- Potato starch – 30 g
- Whole milk – 60 ml
- Coconut oil – 2 tablespoons
- Cream cheese – 125 g
Preparation
All ingredients, except milk, should be at room temperature. Line both the sides and bottom of the pan with parchment paper, and wrap the outside tightly with aluminum foil. Additionally, prepare a larger baking pan that can fit the round pan. Separate egg yolks from whites.
Place a glass bowl over a pot of boiling water. Add cream cheese, 30 g of sugar, and coconut oil to the bowl. Melt everything in a water bath. Remove the bowl and add grated lemon zest to the mixture. Add cold milk and mix. Add egg yolks one by one, continuously stirring. Then add 2 tablespoons of lemon juice, mix. Add sifted potato starch and mix until all ingredients are combined. Set aside.
Whip egg whites first at maximum speed of the mixer, then reduce speed and gradually add the remaining sugar – about 1 tablespoon per minute. At the end, add half a tablespoon of lemon juice. Add whipped egg whites to the cheese mixture in three stages, gently mixing.
Combine cocoa powder with cooled coffee. Pour half of the cheesecake mixture into the coffee and cocoa mixture, mix well. Pour alternating 2-3 tablespoons of light and dark mixture into the center of the prepared pan, being careful to always pour the batter into the center. After pouring all the batter, tap the pan on the counter. Place the pan into the larger baking pan and pour warm water into it. Bake in an oven preheated to 150°C for about 80-90 minutes. Let the baked cake cool completely.
