Japanese cheesecake


  • Cottage cheese - 600 g
  • Sugar - 1 tbsp.
  • Butter - 200 g
  • Eggs - 6 pcs.
  • Milk - 1 tbsp.
  • Flour - 100 g
  • Starch - 50 g
  • Baking Powder - 1 tsp.
  • Lemon juice - 2 tsp.


  1. Start preparing the curd mass. Take fresh raw eggs, and separate the whites from the yolks. Melt the butter. Thoroughly rub the curd with a fork.
  2. In a large bowl, mix the softened butter and the yolks. Pour there a half cup of sugar. Beat it all together until smooth.
  3. Add to the mass of cheese and whisk with a blender.
  4. Pour the milk into the mixture and whisk again. It is necessary to achieve a homogeneous liquid consistency.
  5. Add flour, baking powder and starch to the dough. Mix thoroughly.
  6. Beat the whites with the remaining sugar in a separate bowl. You should get a light and airy mass. Pour lemon juice into it to fix protein.
  7. Pour the protein mass into the curd. Stir the dough with a spoon from the bottom up, until you achieve uniformity.
  8. Take a round deep shape. Lubricate the walls of the mold with vegetable oil.Cover the bottom of the form with a large sheet of baking paper so that it completely covers the surface.
  9. Place a long strip of baking paper on the greased form walls.
  10. When you make sure that the form is completely covered with baking paper from the inside, pour the dough into it.
  11. Put the mold with the future cheesecake in another shape, larger in diameter. Pour water into it. Preheat the oven to 160 degrees, and place our construction in it.
  12. An hour after baking, reduce the temperature to 120 degrees. Bake for half an hour.
  13. After the required time has elapsed, turn off the oven and leave the cheesecake to brew for another 20 minutes.
  14. Remove the finished cheesecake from the oven, cool. Remove baking paper. You can, if desired, decorate with whipped cream and serve.