Chocolate Japanese Cheesecake



  • Water (5 Tablespoons)
  • Egg (6 Pieces)
  • Granulated sugar (0.5 Cups of Water)
  • Coconut (1 tablespoon)
  • Cream (0.5 Pack)
  • Cream cheese (1 package)
  • Pomegranate (0.5 Pieces)
  • White chocolate (2 Packs)
  • Milk (5 Tablespoons)
  • Butter (1 Tablespoon)
  • Sugared vanilla (1 package)
Let's set the oven to 320 degrees in fan-less mode and run it.
Add 1 tablespoon of melted butter to half a pack of cream cheese and mix.
Add 4 egg yolks and beat with a mixer until the mixture is smooth.
Add 5 tablespoons of milk and 1 tablespoon of lemon juice.
Then sift 5 tablespoons of flour and 1 packet of vanilla and add it to the mixture and continue whisking until the mixture becomes rough.
Let's add 1 pinch of salt to 6 egg whites in a separate metal bowl and start whisking.
When the egg whites start to whiten a little, add half a glass of granulated sugar to the egg whites little by little and continue beating.
Add one-third of the egg whites to a large bowl.
Add the cream cheese mixture and mix it with the egg whites until well mixed.
Then add the whole mixture to the egg whites and mix them by constantly folding them in the same direction until the whites disappear.
Let's place an 7,08 inches cake mold on a baking tray with grease-proof paper.
Then, grease the mold with a little butter and fold the parchment paper from the edges to the middle.
Pour the entire mixture into the mold and place it on the second shelf from the bottom of the oven.
In order for the cheesecake to be steamed, add hot water to cover the entire bottom of the tray and cook for about 20 minutes.
Then set the oven to 230 degrees and bake for another 1.5 hours.
At the end of 1.5 hours, let's turn off the oven and leave the door slightly open for 15-20 minutes so that the steam comes out and it recovers a little bit.
For the sauce, let's melt 0,33 lbs of white chocolate in a bain-marie.
Add half a pack of cream to the melted chocolate and mix.
Let's take the cake out of the oven and remove it from the clamp.
Let's put it on a serving plate and spread the chocolate sauce on it.
Add coconut, pomegranate and mint leaves for decoration and serve.

ENJOY YOUR MEAL


 

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