Japanese Bento cheesecake

The Japanese love cheesecakes, Japanese ?????? chizu keki. There are some cheesecake customized Japanese taste, these are much easier than ours, and very tasty. My favorite is the souffl? cheesecake, this type is particularly airy and light, unfortunately also complicated the. Before I show the recipe, first this: "Sutikku chizu keki". Sutikku cut means as much as stick or rod of English "stick" the cake is in this form. This recipe is very good and above all very, very good, much easier than our cheesecakes. The soil is restored from I, just pure poured the cheese filling. The recipe is really easy, the cake quite firmly and well preserved, it is ideal for the Bento.
Actually this "the" Bento is cheesecake, I think.I have since few ambitions , develop some sweet recipes for the Bento and/or to put together.

A special feature is important for all Japanese cake: the ovens of the Japanese people are usually very small, the result is much more steam, deep-fried is juicy.The cake here is still properly baked "into the steam", it provides the baking dish in a bowl with water. Basically a bowl should be positioned when baking with water at the bottom of the oven, actually for all cake, non-Japanese.

Cream cheese in General seems to taste the Japanese particularly well, there are very many cakes, desserts and fills with cream cheese, also mochi are filled so often with a fruit in the Middle, "Cream Daifuku" then. Brand "Kiri" which is also available at us the cream cheese is very popular (Yes, the fresh cheese with "kiri, kiri, kiri" song ).I have the recipe from a Japanese site, there are many cake recipes for all types of cheese cake.

The cheese layer should be actually twice as thick, I only noticed after production of the land that I have not enough cream cheese and had to halve the amount.Baked I have it in a small, rectangular 20x20cm baking pan.

Biscuit base
100 g butter cookies
45 g unsalted butter, melted
2 TABLESPOONS sugar
Cheese filling
400 g fresh cheese
120 g sugar
100 g sour cream
2 whole eggs
1 / 2 Vanilla bulkheads
2 TBSP lemon juice
2 TABLESPOONS cornstarch

Preparation:
Preheat the oven to 160 ? C.
Cream cheese and eggs half an hour before cooking from the fridge, they should have room temperature.

Prepare baking pan: the cake is baked in the water, to the shape in a larger baking dish shell is made which is filled with water.If you use a Springform, 1 should necessarily layer parchment paper outside wrapped around the form and in addition 2-3 layers aluminium foil, so that no water can penetrate. Not only a layer using aluminum foil, I tried, and water came through, the cake was Match(brr) then.Wrapping make best until just before baking.
Line the inside of the pan with parchment paper, preferably a little higher so you can easily remove the cake.

First connect the bottom of the cookie:
Give the butter cookies in a plastic bag and crush everything with a rolling pin, it must be not very evenly or super fine.
Melting the butter in a small saucepan, stir biscuit crumbs and sugar.
Distribute as designed with parchment paper, and with the back of a spoon roller.You can bake for 5 minutes in the Backoffen, take out, cool.

Meanwhile prepare the cheese filling: creamy stir fresh cheese with sugar.
Cut the vanilla bulkheads and scrape the mark into the cheese mixture mix.Add sour cream and lemon juice, the mass should be smooth.
The eggs hineinschlagen, mix well after each egg, a little pitch with a whisk/mixer.At the end of the strength seven and mix.
Baking dish on the cookie bottom pour cheese filling in the vorbereitete(mit_Backpapier_aussen_+_Alufolie).

The form in a larger baking dish or bowl, push in the Backoffen (Center) and pour water into the Cup, so that it 1 cm high ist(ungef?hr).
The parchment paper and aluminium foil layers to the page flip so the cake can Tan (I did not, forget).

Bake at 160 ? C for 1 hour.The cake should get slightly golden-brown surface and must be no longer liquid.Then turn off the heat and 40 minutes in the Backoffen leave the cake, then take out, and let cool.
After the cake is completely cooled in the refrigerator.The cheese cake tastes best if he is well through cooled, even better it will be the next day.
Cut with a sharp knife in the form of rods, other forms are possible.Because the cake is well fixed, you can take scrap it very well in a Bento.
The cake of course suits tea or coffee.

Tip: the ausgekratzte vanilla bulkheads not throw, so you can easily produce vanilla sugar: keep the vanilla bulkheads pieces in a well stoppered glass with sugar.Again collect vanilla bulkhead and add the sugar, so you have a supply of tasty, natural vanilla sugar.
Or, one gathers sliced vanilla bulkhead in this tube, that often these are and keep tightly closed to it in the refrigerator.In production of creams or desserts like Matcha Panna cotta in milk with cooking, so everything flavoured of course.