The Japanese cheesecake, also known as Japanese Cotton Cheesecake, is an almost magical dessert ✨: light as a cloud ☁️, with a delicate texture that melts on the tongue 👅 and a slight tang 🍋 that perfectly balances the sweetness 🍬.
With the Thermomix 🤖, preparation becomes especially easy, particularly for whipping the egg whites 🍳 and achieving a lump-free batter. The result is a spectacular cake 🎂, delicious in taste and beautiful in appearance.
3 egg whites 🥚
80 g sugar 🍬
1 pinch of salt 🧂
250 g light cream cheese 🧀
3 egg yolks 🥚
50 g low-fat milk 🥛
30 g cornstarch 🌽
1 tsp baking powder 🧁
30 g lemon juice 🍋
Preheat the oven to 180 °C 🔥.
Prepare a baking dish with 1 liter of boiling water 💧 for the water bath.
Line a 20 cm springform pan with parchment paper 📝 and set aside.
Insert the butterfly whisk 🦋.
Place the egg whites 🥚, 30 g sugar 🍬, and pinch of salt 🧂 into the Thermomix bowl.
Beat for 4 minutes at speed 3 until stiff peaks form ⛷️. Set aside.
Remove the butterfly whisk 🦋.
Place the egg yolks 🥚, cornstarch 🌽, baking powder 🧁, lemon juice 🍋, 50 g sugar 🍬, cream cheese 🧀, and milk 🥛 in the bowl.
Mix 10 seconds at speed 4 🔄, scrape down the sides, and mix again 10 seconds at speed 4.
Gently fold in the egg whites 🍳, little by little, using soft folding motions 🤲.
This step is crucial for achieving a fluffy texture ☁️.
Pour the batter into the prepared pan and cover with aluminum foil 🛡️ to prevent water from entering.
Bake for 45 minutes at 180 °C 🔥 in the water bath 💧.
Let it cool in the turned-off oven ❄️.
Carefully remove from the pan 🎂.
Serve warm or cold 🥶🔥, optionally dusted with powdered sugar ❄️.
Extra fluffy: Beat the egg whites really stiff 🍳 until peaks form ⛷️.
Lemon note: For extra freshness 🍋, add some lemon zest with the juice.
Decoration: Serve with fresh berries 🍓 or a light raspberry sauce ❤️.
