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Japanese cotton cheesecake in a slow cooker

0
2345
Kitchen European
Calorie content 240 kcal
Portions 7 port.
Cooking time 170 minutes
Proteins * 4.8 gr.
Fats * 7.4 gr.
Carbohydrates* 45.3 g
* per 100 gr. product
Japanese cotton cheesecake in a slow cooker
Content

Making a cheesecake in a slow cooker will not be difficult even for a novice cook. A tall, airy and tender cheese dough pie is wonderfully baked in a slow cooker.

Ingredients

Cooking process

step 1 out of 16
Place a pot of water for a bain-marie over medium heat. There should be enough water so that it does not overflow into the bowl placed inside. Boil water.
step 2 out of 16
Put butter, milk and cottage cheese in a deep heat-resistant bowl and whisk the ingredients well.
step 3 out of 16
Heat the mixture in a water bath, placing the bowl in a pot of water, stirring constantly. When the mass becomes homogeneous, turn off the heat.
step 4 out of 16
Sift flour and starch into a bowl with warm dough.
step 5 out of 16
Stir the mixture thoroughly with a whisk. At this stage, you should not use a whipping technique.
step 6 out of 16
Rub the dough through a sieve twice to get a smooth and lump-free dough.
step 7 out of 16
The dough should have a delicate, creamy texture. Set him aside. Crack the eggs separately, separating the yolk and white.
step 8 out of 16
Beat the yolks separately, add the vanilla, half the sugar and transfer them to the dough.
step 9 out of 16
Stir the dough with a spatula gently without disturbing the airiness of the ingredients.
step 10 out of 16
Whisk the whites with salt until foamy. Add the lemon juice and the rest of the sugar to the protein and beat until rush.
step 11 out of 16
Transfer the foam to the dough slowly and gently, stirring with a spatula.
step 12 out of 16
Lubricate the multicooker bowl with unscented olive oil. Transfer the dough to a bowl and set the Steamer setting for 10 minutes.
step 13 out of 16
After this time, the "Heating" mode will turn on in the multicooker, in which, without opening the pan, you need to continue cooking for 50 minutes. Then you need to repeat the cycle. Do not open the lid for the entire cooking time (2 hours), do not move the multicooker so that the cake does not settle.
step 14 out of 16
Open the pot and check the cheesecake is done by touching the middle, it should shake. Leave the cake in an open bowl for 10-15 minutes.
step 15 out of 16
Remove the bowl from the multicooker and set it aside to keep the cake cool for 1 hour. After - remove the cake from the mold using a steam container and you can put the cheesecake on the table or refrigerate until the desired moment.
step 16 out of 16
Sprinkle icing sugar on top of the pie and cut into portions with a sharp knife.

Bon Appetit!

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