gluten-free Japanese cheesecake

The Japanese cheesecake recipe emerged in Japan in the 20th century, in the 1960s. Japanese cheesecake is a type of cheesecake that is made with cream cheese, condensed milk, eggs, and sugar. The filling is baked in a bain-marie and has a light, airy texture.

The Japanese cheesecake recipe was created by Japanese chef Tomotaro Kuzuno, who was inspired by a German variation of cheesecake (käsekuchen) during a trip to Berlin. Kuzuno adapted the German recipe to make it lighter and airier.

Japanese cheesecake quickly became popular in Japan and around the world. Today, it is a traditional sweet that is served in restaurants and cafes.

Here's a basic Japanese cheesecake recipe:

gluten-free Japanese cheesecake

Ingredients:

6 egg whites

90 g of Demerara crystal sugar

180 g of zero-lactose cottage cheese or cream cheese

50 ml of milk

50 g of melted butter

6 gems

30 g of corn starch

30 g of rice flour or other gluten-free flour

1 pinch of salt

juice of an orange

zest of an orange

1 22x7 cm mold lined with parchment paper and greased with butter, or a mold with a removable base lined with aluminum foil on the outside, well sealed to prevent water from entering.

 

Method of preparation:

In a bowl, put the curd, butter, and milk and mix until incorporated, then sift the rice flour, corn starch, and salt over the mixture. Mix the egg yolks one by one, and then add the juice and zest of the orange. Mix and reserve. Beat the egg whites until they turn into foam, then add the sugar little by little and beat until reaching a hard peak. Mix this with the reserved mixture gently, pour into the mold, and place in the preheated oven at 180°C for 30 to 45 minutes, until golden. If the toothpick test comes out clean, it's ready.

Note: Place the mold over another larger mold with 2 cm of hot water (in a bain-marie).