Japanese cheesecake

Accueil > Japanese cheesecake

Preparation: 15 min

Cooking: 45 min

Yield: 12

Notes:

Unbleached white spelt flour is both light and nutritious, it is the perfect flour for pastry specially cake. Having a gluten more crumbly than wheat, it offers extensibility and absorbs less than wheat. : Organic Unbleached White Spelt Flour
For a new taste, you can also use : Organic Unbleached White Khorasan Flour

Ingredients

1/2 cup of Organic Unbleached White Spelt Flour
1/2 cup of Organic Golden Cane Sugar
4 Eggs separated
1/2 teaspoon Salt
250 grams Cream cheese
1/4 cup Corn starch
2 teaspoons Vanilla extract
2 Lemon (zest and juice)
1 tablespoon Baking powder
1/2 teaspoon Icing sugar

Preparation

Preheat the oven to 325 ° F (160 ° C). Place the grill at the center of the oven. Butter a 20-cm (8-inch) pan. Cut a circle of parchment paper of the same size to line the bottom of the mold.
In a bowl, whip the egg whites until soft peaks form, add sugar and salt, and beat again until stiff peaks form.
In another bowl, whisk the egg yolks, cream cheese, cornstarch and vanilla until smooth. Add the lemon zest and juice and mix.
Sprinkle flour and baking powder over the mixture and whisk again. Incorporate a third of the whipped egg whites. Using a spatula, incorporate the rest of the egg whites, gently folding the preparation to maintain its volume.
Pour the preparation into the mold and bake for 45 minutes. Let cool completely before unmolding. Using a sieve, sprinkle icing sugar over cooled cake and serve.

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