Light and Airy Japanese Cheese Cake, the Recipe that Drives Foodies Crazy

You won’t resist this Japanese cheesecake! Easy to make, light, airy, fluffy… you will simply have the impression of biting into a cloud, of an incomparable softness. This recipe, prepared in a bain-marie, is impossible to miss and only requires following the following steps for a cheesecake rich in flavors.

Ingredients

• 210g ricotta cheese
• 80ml milk
• 50g almond flour
• 40g unsalted butter
• 5 eggs
• 86g agave syrup
• 1 tablespoon lemon juice
• 17g cornstarch
• Zest of a lemon (optional)

Preparation

1. First of all, start by preheating your oven to 160°C and bring a large bowl because the dough obtained will be quite large.
2. Next, heat the cheese, butter and milk in a small saucepan over medium heat. Mix for a few minutes to obtain a homogeneous preparation, making sure that the butter and the cheese have melted well.
3. Sift the cornstarch and flour, then stir them into your milk, butter and cheese mixture. Using a whisk, mix vigorously until the resulting paste is smooth.
4. Then separate the white from the yolks of your 5 eggs and reserve the whites for later.
5. You can now add the egg yolks, the agave syrup, your spoonful of lemon juice and the zest if you wish. Mix everything well for a homogeneous texture.
6. Whip the whites of your 5 eggs until stiff using an electric whisk or a pastry robot, then gently fold a third of this preparation into your batter, taking care not to break the whites. Repeat this with the second, then the remaining third third.
7. Once your dough is smooth and homogeneous, butter your mold (ideally 20 cm) and place baking paper in the form of a disc in the bottom.
8. Pour the batter into your container.
9. Little tip: Lightly tap the mold on your work surface to evacuate any air bubbles that may have formed.
10. Place your pan on the lowest rack of your oven and put a baking sheet underneath. Meanwhile, bring the water to a boil in a saucepan.
11. Once the water has boiled, pour it into the lower plate and make sure your oven is not set to fan-assisted heat. Ideally, it’s best to bake your cake with bottom baking only.
12. Let your cheesecake cook for 1 hour and 10 minutes. Once your 70 minutes are up, take the cake out of the oven and let it cool before unmolding.