The best recipe for Japanese cutting or shivering cheesecake

The Japanese cutting or trembling cheesecake is a traditional Japanese dessert, which is enjoyed during celebrations or parties.

This has a spongy texture and is very soft on the palate.

Next we will explain how to make it in a simple way. In the same way, we offer some recommendations and tips so that the cutting is perfect and similar to that of authentic Japanese cuisine.

Japanese cutting ingredients

• 6 large eggs.

• 80 milliliters of whole milk.

• 55 grams of unsalted butter.

• 200 grams of Philadelphia type cream cheese.

• 30 to 70 grams of sugar (this will depend on how sweet you want the cake).

• The zest of a lemon.

• A pinch of salt.

• 90 grams of all-purpose wheat flour.

• A tablespoon of lemon juice.

• The amount you consider necessary of powdered sugar to decorate.

Steps for the elaboration of the Japanese cutting

Note: We will divide the process into several phases so that each of them is better explained.

Preparation of the first part of the cutting mass

1. We turn the oven to 160 degrees, with heat from above and below.

2. Break the eggs and separate the yolks from the whites. We keep the whites in the fridge.

3. In a bowl we put the whole milk, the unsalted butter, Philadelphia type cream cheese and 50 grams of sugar.

4. We put over medium heat on the stove and heat until the cheese and butter melt perfectly while we beat.

5. When you see that the mixture is completely homogeneous and there are no lumps, that is, it is liquid, remove it from the heat.

6. Add the lemon zest to the mixture, followed by the yolks and a pinch of salt. Proceed to stir very well to integrate.

7. We begin to sift the flour over this mixture.

8. We stir very well until we obtain a smooth and uniform dough, without lumps.

9. Reserve this mixture.

Preparation of the second part of the mixture for the cutting

1. We take the whites out of the fridge and beat them until soft peaks are obtained. When you notice that the whites are white, add a tablespoon of lemon juice and a little sugar. We will add the sugar in three sessions.

2. We add another little sugar, while we continue beating. Next, we add the remaining sugar and continue beating. When you see that the whites are leaving soft peaks, we stop beating the whites.

3. We add a small amount of egg whites to the first mixture like this and integrate from the bottom up.

4. Once the mixture is of a uniform color, we are going to pour it completely clear. We stir with enveloping movements from the bottom up until we obtain a dough of a homogeneous color.

5. Once you notice that the dough is completely uniform, it will be time to stop stirring.

Baking the biscuit

1. Prepare a mold, placing waxed paper on the base.

2. Pour the mixture from the previous step into the mold. You can use a trowel to pour all the mixture into the mold and not leave traces of it in the bowl.

3. Take a toothpick and stir in a circle from the center outward so that the mixture is smooth on the surface.

4. Tap the pan with the mixture against the table a few strokes to settle it.

5. Place the mold in a larger metal container and fill it with hot water until you reach half the mixture in the mold.

6. Take the mold with the container of water to the oven and let it bake for 40 minutes. After this time, lower the temperature to 130 degrees and bake for another 40 minutes.

7. Turn off the oven and leave the cake inside for at least 15 to 20 more minutes.

8. Take the cutting out of the oven and let it rest for 10 minutes before unmolding.

9. Run a knife along the sides of the mold to detach it.

10. Cover the mold with a plate and turn it over, dropping the cutting and remove the mold.

11. Remove the waxed paper and place a plate on top of the cutting to turn it over again.

12. Decorate by sprinkling a little powdered sugar. To do this, you can use a mold to make a nice design with the sugar.

13. Serve the cutting as desired.

Recommendation tips for a perfect Japanese cutting

• Remember that the lemon zest should only be in the green or yellow part, but you should never reach the white part, as this is sour.

• If you don't have a sieve you can use a strainer.

• It is very important that when integrating the first mixture with the second, we mix them slowly with enveloping movements, in order to avoid losing too much of the air in the egg whites.

• The process of mixing the first batter with the whites is the most important. Therefore, it should be done very calmly, slowly and enjoying the moment.

• Take into account that the cutting only shakes while it is hot or warm and as soon as it cools it stops shaking. Therefore, if you want it to shake more, bake for 10 to 15 minutes less than the indicated time. The problem is that the structure will be a little loose.

• If you like, you can decorate or complement with a little whipped cream or Italian meringue, but with this it would no longer be an authentic Japanese cutting.

Conclusions of the Japanese cutting recipe

The Japanese cutting has a souffle-like appearance and consistency and that is why it has that trembling texture that attracts us so much.

In addition, on the palate this dessert does not melt but rather evaporates, so trying it is quite an experience. On the other hand, its flavor is very delicious.

That is why we recommend you try this recipe at home so that you can share it with your friends and family during a celebration.

Also, we urge you to share the cutting recipe on your social networks or with lovers of Japanese cuisine.