Flow rate
Sweets
Duration
100 minutes
Difficulty
Easy
Ingredients
- 250 g of Crava Occelli®
- 5 eggs
- 150 g of granulated sugar
- 50 g of 00 flour
- 30 g of cornstarch
- 100 g of fresh cream
- 70 g Occelli® butter
- 1 pinch of salt
- ½ vanilla pod
- 4 g cream of tartar
- Icing sugar to decorate to taste
- Strawberries to decorate as needed
Preparation
In Japan, cheesecake is different from the classic American one we all know. It doesn’t have a biscuit base and has a particularly soft, light and frothy consistency: almost a sort of soufflé! Precisely because of its very soft consistency, it is also called “cotton cake”.
Making this cake is not difficult, but for it to turn out well it is important that all the ingredients are at room temperature and that the mixture is cooked in a bain-marie.
In this recipe, instead of the classic spreadable cheese, we will use Crava Occelli®!
Procedure
Place the Crava Occelli® in a saucepan to soften in a bain-marie. Mix well until it has reached a perfectly creamy consistency.
At this point add the egg yolks to the cheese (one at a time), mixing well with a whisk so that they blend together. Set the egg whites aside.
Once all the egg yolks have been incorporated, add 75 g of sugar, mix them well, then add the flour, sifting it together with the cornstarch. Then turn off the heat.
In another saucepan (this time not in a bain-marie), melt the butter together with the fresh cream.
Then add the liquid mixture of melted butter and cream to the mixture of egg yolks, cheese and flour. Mix with a whisk to blend the two preparations perfectly. Then add the salt and the seeds of half a vanilla pod.
Take the egg whites that you kept aside and whip them. As soon as the foam forms, add the cream of tartar and then the other 75 g of sugar, adding them little by little. Continue whipping as you add the sugar, but without exaggerating. Keep in mind that it is not necessary to whip until stiff: it is sufficient to obtain a mixture with a creamy and homogeneous consistency, which you will then combine with the rest of the dough, being careful not to deflate it.
Line a cake pan with high edges with baking paper and transfer the cake mixture into it.
Now place the cake tin inside a larger mold that can contain it: then pour water into the larger mold, enough to cover about two fingers of the cake tin.
Bake in a preheated oven at 200°C for 15 minutes: then bring the temperature to 160°C and bake for another 20 minutes. Turn off the oven and leave the cake inside the oven for another 35-40 minutes. Do all these operations without ever opening the oven.
After having respected the indicated times, take the cake out of the oven, let it cool to room temperature, then put it to rest in the refrigerator for about 4 hours.
Just before serving, decorate with a dusting of icing sugar and some strawberries (or other fresh fruit of your choice).
