{"id":199576,"title":"Japonsk\u00fd cheesecake","modified":"2026-10-31T17:57:06+01:00","plain":"Vzdu\u0161n\u00fd japonsk\u00fd cheesecake, kter\u00fd se rozpl\u00fdv\u00e1 na jazyku, pe\u010den\u00fd ve vodn\u00ed l\u00e1zni pro nad\u00fdchanou st\u0159\u00eddku a kr\u00e1sn\u011b zlatav\u00fd povrch.\n\n\n\nPod zlatavou klenbou, kter\u00e1 se zavln\u00ed p\u0159i sebemen\u0161\u00edm doteku, se skr\u00fdv\u00e1 neoby\u010dejn\u011b lehk\u00e1, nad\u00fdchan\u00e1 st\u0159\u00eddka. P\u0159i kr\u00e1jen\u00ed se z dortu line v\u016fn\u011b vajec a ml\u00e9ka; v \u00fastech vynik\u00e1 um\u00edrn\u011bn\u00e1 sladkost a jemn\u00e1 chu\u0165 s\u00fdra. \n\n\n\nObvykle je leh\u010d\u00ed a m\u00e9n\u011b sladk\u00fd ne\u017e americk\u00fd dezert, jako je newyorsk\u00fd cheesecake, a li\u0161\u00ed se tak\u00e9 t\u00edm, \u017ee nem\u00e1 su\u0161enkov\u00fd z\u00e1klad a jeho konzistence nen\u00ed tak hutn\u00e1. Zkr\u00e1tka je to lah\u016fdka a m\u00e1m obrovskou radost, \u017ee se s v\u00e1mi m\u016f\u017eu pod\u011blit o recept !!\n\n\n\nA pokud jste je\u0161t\u011b nevyzkou\u0161eli recept na su\u0161enky od m\u00e9 americk\u00e9 maminky, te\u010f je ten prav\u00fd \u010das!\n\n\n\nCo je japonsk\u00fd cheesecake?\n\n\n\nV Japonsku se mu \u0159\u00edk\u00e1 sufure chizukeki: je to nad\u00fdchan\u00fd s\u00fdrov\u00fd dort, kter\u00fd pat\u0159\u00ed mezi y\u014dgashi, tedy sladkosti inspirovan\u00e9 Z\u00e1padem, upraven\u00e9 tak, aby byly leh\u010d\u00ed, m\u00e9n\u011b sladk\u00e9 a kladly zvl\u00e1\u0161tn\u00ed d\u016fraz na konzistenci. \n\n\n\nV zahrani\u010d\u00ed se mu \u010dasto \u0159\u00edk\u00e1 \u201ecotton cheesecake\u201c nebo \u201ejiggly cheesecake\u201c, co\u017e odkazuje na jeho lehkou st\u0159\u00eddku a charakteristick\u00e9 chv\u011bn\u00ed. Nen\u00ed to hutn\u00fd v\u00edcevrstv\u00fd dort, ale vaje\u010dn\u00e9 sufl\u00e9 s chut\u00ed s\u00fdra, podobn\u011b jako jin\u00e9 asijsk\u00e9 dezerty, u nich\u017e hraje konzistence hlavn\u00ed roli.\n\n\n\nMnoz\u00ed, kte\u0159\u00ed ho je\u0161t\u011b neznaj\u00ed, si ho pletou s nad\u00fdchan\u00fdmi japonsk\u00fdmi l\u00edvanci\n\n\n\nJeho vyv\u00e1\u017eenost stoj\u00ed na t\u0159ech prvc\u00edch: z\u00e1kladn\u00ed emulzi, b\u00edlkov\u00e9m sn\u011bhu a pe\u010den\u00ed. Nejprve se p\u0159iprav\u00ed vla\u017en\u00fd z\u00e1klad ze smetanov\u00e9ho s\u00fdra, m\u00e1sla a plnotu\u010dn\u00e9ho ml\u00e9ka, do kter\u00e9ho se p\u0159idaj\u00ed \u017eloutky a \u0161krobov\u00e9 slo\u017eky. B\u00edlky vy\u0161lehan\u00e9 do m\u011bkk\u00fdch nebo polotuh\u00fdch \u0161pi\u010dek se pak opatrn\u011b vm\u00edchaj\u00ed, aby sm\u011bs z\u016fstala vzdu\u0161n\u00e1. Prav\u00e1 nad\u00fdchan\u00e1 verze nem\u00e1 su\u0161enkov\u00fd z\u00e1klad. \n\n\n\nNej\u010dast\u011bji se pe\u010de ve vodn\u00ed l\u00e1zni a ve dvou f\u00e1z\u00edch. Vy\u0161\u0161\u00ed teplota nejprve zpevn\u00ed povrch a podpo\u0159\u00ed nab\u011bhnut\u00ed, pot\u00e9 se p\u0159i ni\u017e\u0161\u00ed teplot\u011b dope\u010de st\u0159ed, ani\u017e by povrch popraskal. Dort se nech\u00e1v\u00e1 chladnout postupn\u011b ve vypnut\u00e9 troub\u011b s pootev\u0159en\u00fdmi dv\u00ed\u0159ky, aby co nejm\u00e9n\u011b klesl.\n\n\n\nV \u00fastech uc\u00edt\u00edte m\u011bkkou, pru\u017enou st\u0159\u00eddku, v\u00fdrazn\u00e9 vaje\u010dn\u00e9 t\u00f3ny, jemnou chu\u0165 s\u00fdra a m\u00edrnou sladkost. Tento dezert tedy charakterizuje p\u0159edev\u0161\u00edm jeho konzistence a vyv\u00e1\u017een\u00e1 ml\u00e9\u010dn\u00e1 chu\u0165.\n\n\n\nP\u016fvod japonsk\u00e9ho cheesecaku\n\n\n\nJeho p\u0159\u00edb\u011bh za\u010d\u00edn\u00e1 u\u017e v obdob\u00ed Meid\u017ei, kdy se Japonsko otev\u00edr\u00e1 z\u00e1padn\u00edm sladkostem. Po v\u00e1lce se v n\u011bkter\u00fdch odv\u011btv\u00edch japonsk\u00e9ho cukr\u00e1\u0159stv\u00ed postupn\u011b roz\u0161i\u0159uje pou\u017e\u00edv\u00e1n\u00ed smetanov\u00e9ho s\u00fdra a dal\u0161\u00edch \u010derstv\u00fdch s\u00fdr\u016f. Roz\u0161\u00ed\u0159en\u00ed dom\u00e1c\u00edch lednic v 50. letech usnad\u0148uje skladov\u00e1n\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f a doprov\u00e1z\u00ed postupn\u00e9 zav\u00e1d\u011bn\u00ed ml\u00e9ka a s\u00fdra do dom\u00e1cnost\u00ed. Navzdory t\u011bmto zm\u011bn\u00e1m se skute\u010dn\u011b \u201ejaponsk\u00fd\u201c cheesecake z\u0159eteln\u011b objevuje a\u017e na konci 60. let.\n\n\n\nV kv\u011btnu 1969 objev\u00ed Tomotaro Kuzuno, prezident spole\u010dnosti Morozoff z K\u00f3be, p\u0159i slu\u017eebn\u00ed cest\u011b do n\u011bmeck\u00e9ho Berl\u00edna K\u00e4sekuchen. M\u011bsto je tehdy je\u0161t\u011b rozd\u011blen\u00e9. Tento tvarohov\u00fd dort s p\u0159idan\u00fdm b\u00edlkov\u00fdm sn\u011bhem a lehkou st\u0159\u00eddkou v\u00fdrazn\u011b kontrastuje s hutn\u00fdm newyorsk\u00fdm cheesecakem. \n\n\n\nPo n\u00e1vratu do Japonska se sna\u017e\u00ed vytvo\u0159it m\u00edstn\u00ed variantu s men\u0161\u00edm mno\u017estv\u00edm s\u00fdra, m\u00e9n\u011b sladkou a se strukturou tvo\u0159enou stabiln\u00edm b\u00edlkov\u00fdm sn\u011bhem. Vol\u00ed tak\u00e9 d\u00e1nsk\u00fd smetanov\u00fd s\u00fdr, aby dos\u00e1hl jemn\u011bj\u0161\u00ed a m\u00e9n\u011b nakysl\u00e9 chuti. V roce 1969 tak Morozoff vyv\u00edj\u00ed dort, kter\u00fd pozd\u011bji ofici\u00e1ln\u011b uvede na trh pod n\u00e1zvem \u201eDenmark Cream Cheese Cake\u201c\u00a0: s\u00fdrov\u00e9 sufl\u00e9, jeho\u017e hlavn\u00ed nosnou slo\u017ekou se st\u00e1v\u00e1 b\u00edlkov\u00fd sn\u00edh.\n\n\n\nJeho roz\u0161\u00ed\u0159en\u00ed doprov\u00e1z\u00ed kulturn\u00ed d\u011bn\u00ed na za\u010d\u00e1tku 70. let v n\u00e1vaznosti na Expo \u201970 v \u00d3sace a t\u011b\u017e\u00ed tak\u00e9 z publicity v \u010dasopisech jako AnAn a Non-no. V 80. letech se ze speciality obchodn\u00edch dom\u016f st\u00e1v\u00e1 b\u011b\u017en\u00fd v\u00fdrobek prod\u00e1van\u00fd v pek\u00e1rn\u00e1ch, cukr\u00e1rn\u00e1ch a pozd\u011bji i v konbini. Dnes se p\u0159i srovn\u00e1v\u00e1n\u00ed \u010dasto zmi\u0148uj\u00ed dv\u011b zna\u010dky. Uncle Rikuro, zalo\u017een\u00e1 v \u00d3sace v roce 1984, dort pe\u010de a pod\u00e1v\u00e1 tepl\u00fd, na ka\u017ed\u00fd vyklenut\u00fd povrch vypaluje zna\u010dku a na dno p\u0159id\u00e1v\u00e1 rozinky; ve st\u0159\u00eddce vynikaj\u00ed velmi v\u00fdrazn\u00e9 vaje\u010dn\u00e9 t\u00f3ny. V Hakat\u011b ve m\u011bst\u011b Fukuoka nab\u00edz\u00ed Uncle Tetsu, zalo\u017een\u00e1 v roce 1990 a pozd\u011bji roz\u0161\u00ed\u0159en\u00e1 do zahrani\u010d\u00ed, verzi bez rozinek, kter\u00e1 b\u00fdv\u00e1 pova\u017eov\u00e1na za o n\u011bco hutn\u011bj\u0161\u00ed a slad\u0161\u00ed, dostate\u010dn\u011b pevnou pro p\u0159epravu, ale st\u00e1le se chv\u011bj\u00edc\u00ed. Tyto rozd\u00edly dob\u0159e ukazuj\u00ed, \u017ee ka\u017ed\u00e1 surovina se vol\u00ed s ohledem na vzdu\u0161nost a strukturu, stejn\u011b jako u dal\u0161\u00edch klasik japonsk\u00e9 kuchyn\u011b.\n\n\n\nDal\u0161\u00ed klasika japonsk\u00e9ho sladk\u00e9ho pe\u010diva: melon pan, k\u0159upav\u00fd zvenku, vl\u00e1\u010dn\u00fd uvnit\u0159\n\n\n\nHlavn\u00ed suroviny\u00a0na japonsk\u00fd cheesecake\n\n\n\n\n\n\n\nSmetanov\u00fd s\u00fdr Tvo\u0159\u00ed z\u00e1klad emulze a dod\u00e1v\u00e1 ml\u00e9\u010dnou chu\u0165. Vhodn\u011bj\u0161\u00ed jsou pevn\u00e9 bloky ne\u017e \u0161lehan\u00e9 varianty v kel\u00edmku, kter\u00e9 \u010dasto obsahuj\u00ed v\u00edce vody a stabiliz\u00e1tor\u016f. V tradi\u010dn\u00edch receptech se obvykle pou\u017e\u00edv\u00e1 140 a\u017e 250\u00a0g na formu o pr\u016fm\u011bru 18 a\u017e 20\u00a0cm, aby dort z\u016fstal lehk\u00fd.\n\n\n\nNesolen\u00e9 m\u00e1slo. Sta\u010d\u00ed p\u0159ibli\u017en\u011b 40 a\u017e 60 g: dod\u00e1 pln\u011bj\u0161\u00ed chu\u0165 a pom\u00e1h\u00e1 zjemnit st\u0159\u00eddku t\u00edm, \u017ee \u010d\u00e1ste\u010dn\u011b omezuje tvorbu lepku.\n\n\n\nPlnotu\u010dn\u00e9 ml\u00e9ko. P\u0159ibli\u017en\u011b 60 a\u017e 100 g z\u0159ed\u00ed emulzi. Nahrazen\u00ed ml\u00e9ka smetanou ke \u0161leh\u00e1n\u00ed m\u016f\u017ee sm\u011bs zat\u00ed\u017eit, zt\u00ed\u017eit vm\u00edch\u00e1v\u00e1n\u00ed a zv\u00fd\u0161it riziko odd\u011blen\u00ed slo\u017eek p\u0159i pe\u010den\u00ed.\n\n\n\nVejce, \u017eloutky a b\u00edlky zvl\u00e1\u0161\u0165. \u017dloutky jako p\u0159irozen\u00e9 emulg\u00e1tory spojuj\u00ed tuk s vodou. B\u00edlky vy\u0161lehan\u00e9 do m\u011bkk\u00fdch nebo polotuh\u00fdch \u0161pi\u010dek zachycuj\u00ed vzduch a zaji\u0161\u0165uj\u00ed nab\u011bhnut\u00ed. P\u0159ibli\u017en\u011b 5 a\u017e 6 velk\u00fdch vajec na dort o pr\u016fm\u011bru 18\u00a0cm mu dod\u00e1 po\u017eadovanou nad\u00fdchanost sufl\u00e9. \n\n\n\nJemn\u00fd krupicov\u00fd cukr. P\u0159ibli\u017en\u011b 100 a\u017e 140 g, p\u0159id\u00e1van\u00fdch postupn\u011b. Cukr zadr\u017euje vlhkost a stabilizuje sn\u00edh zv\u00fd\u0161en\u00edm jeho viskozity. Jemn\u00e9 krystalky se rychle rozpou\u0161t\u011bj\u00ed, tak\u017ee nen\u00ed t\u0159eba \u0161lehat p\u0159\u00edli\u0161 dlouho.\n\n\n\nOkyseluj\u00edc\u00ed slo\u017eka. \u0160petka vinn\u00e9ho kamene nebo n\u011bkolik kapek citronov\u00e9 \u0161\u0165\u00e1vy se \u010dasto pou\u017e\u00edv\u00e1 ke stabilizaci sn\u011bhu m\u00edrn\u00fdm sn\u00ed\u017een\u00edm pH b\u00edlk\u016f, d\u00edky \u010demu\u017e je jeho s\u00ed\u0165 pru\u017en\u011bj\u0161\u00ed a odoln\u011bj\u0161\u00ed v\u016f\u010di teplu.\n\n\n\nHladk\u00e1 mouka na jemn\u00e9 pe\u010divo (7 a\u017e 9 % b\u00edlkovin) a kuku\u0159i\u010dn\u00fd \u0161krob. P\u0159ibli\u017en\u011b 50 a\u017e 60 g mouky a k tomu 15 a\u017e 20 g kuku\u0159i\u010dn\u00e9ho \u0161krobu. Spole\u010dn\u011b tvo\u0159\u00ed lehkou strukturu, omezuj\u00ed p\u016fsoben\u00ed lepku a absorbuj\u00ed p\u0159ebyte\u010dnou vlhkost, tak\u017ee st\u0159\u00eddka je jemn\u00e1 a nen\u00ed p\u0159\u00edli\u0161 mokr\u00e1.\n\n\n\nZ \u00fapln\u011b jin\u00e9ho soudku je fruit sando, kter\u00e9 tak\u00e9 d\u00e1v\u00e1 p\u0159ednost lehkosti a konzistenci p\u0159ed sladkost\u00ed\n\n\n\nRegion\u00e1ln\u00ed varianta (voliteln\u00e1). Rozinky rozlo\u017een\u00e9 na dn\u011b, typick\u00e9 pro Rikuro v \u00d3sace, p\u0159in\u00e1\u0161ej\u00ed vl\u00e1\u010dn\u00fd, lehce ovocn\u00fd a sladkokysel\u00fd kontrast, ani\u017e by dort zat\u00ed\u017eily. Tato region\u00e1ln\u00ed volnost se objevuje i u dal\u0161\u00edch japonsk\u00fdch sladkost\u00ed, od dorayaki po mo\u010di.\n\n\n\n\n\n\tPrav\u00fd japonsk\u00fd cheesecake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g \u010derstv\u00e9ho smetanov\u00e9ho s\u00fdra30 g m\u00e1sla (nesolen\u00e9ho)50 ml ml\u00e9ka3 \u017eloutky30 g mouky (s n\u00edzk\u00fdm obsahem lepku)10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu (nebo r\u00fd\u017eov\u00e9 mouky)1 l\u017ei\u010dka citronov\u00e9 \u0161\u0165\u00e1vy3 b\u00edlky (dob\u0159e vychlazen\u00e9)60 g cukru (krupice)\t\n\t\n\t\tNe\u017e za\u010dneteVyma\u017ete kulatou formu o pr\u016fm\u011bru 15 cm s odn\u00edmateln\u00fdm dnem trochou m\u00e1sla nav\u00edc, dno vylo\u017ete pe\u010dic\u00edm pap\u00edrem tak, aby p\u0159esahoval p\u0159ibli\u017en\u011b o 3 cm, a pot\u00e9 dno zven\u010d\u00ed obalte dvojitou vrstvou alobalu, aby dovnit\u0159 nepronikla voda.Spole\u010dn\u011b prosejte mouku a kuku\u0159i\u010dn\u00fd \u0161krob, p\u0159edeh\u0159ejte troubu na 160\u00b0C (horkovzdu\u0161nou frit\u00e9zu na 140\u00b0C) a p\u0159ive\u010fte k varu vodu na vodn\u00ed l\u00e1ze\u0148.PostupDo \u017e\u00e1ruvzdorn\u00e9 m\u00edsy dejte \u010derstv\u00fd smetanov\u00fd s\u00fdr, m\u00e1slo a ml\u00e9ko, zah\u0159ejte ve vodn\u00ed l\u00e1zni (nebo v mikrovlnn\u00e9 troub\u011b p\u0159i 600 W po dobu 1 min a\u017e 1 min 30 s) a m\u00edchejte do dokonale hladk\u00e9 konzistence.Po jednom p\u0159id\u00e1vejte \u017eloutky a po ka\u017ed\u00e9m p\u0159id\u00e1n\u00ed prom\u00edchejte, pot\u00e9 p\u0159idejte citronovou \u0161\u0165\u00e1vu. N\u00e1sledn\u011b vm\u00edchejte pros\u00e1t\u00e9 sypk\u00e9 suroviny a pro\u0161lehejte, a\u017e zmiz\u00ed v\u0161echny hrudky (voliteln\u011b m\u016f\u017eete sm\u011bs propas\u00edrovat p\u0159es s\u00edto, aby byla je\u0161t\u011b hlad\u0161\u00ed).B\u00edlky \u0161lehejte elektrick\u00fdm \u0161leha\u010dem a ve 3 d\u00e1vk\u00e1ch p\u0159id\u00e1vejte cukr. P\u0159esta\u0148te \u0161lehat, jakmile sn\u00edh tvo\u0159\u00ed m\u011bkk\u00e9 \u0161pi\u010dky (\u0161pi\u010dka se oh\u00fdb\u00e1 jako pta\u010d\u00ed zob\u00e1k).Do s\u00fdrov\u00e9ho z\u00e1kladu p\u0159idejte 1\/3 sn\u011bhu a d\u016fkladn\u011b pro\u0161lehejte, aby sm\u011bs povolila. Zbytek sn\u011bhu pak ve 2 d\u00e1vk\u00e1ch opatrn\u011b zapracujte st\u011brkou pohyby ode dna vzh\u016fru, abyste neporu\u0161ili vzduchov\u00e9 bublinky.Pe\u010dte ve vodn\u00ed l\u00e1zni: 20 min p\u0159i 160\u00b0C (v horkovzdu\u0161n\u00e9 frit\u00e9ze p\u0159i 140\u00b0C), pot\u00e9 sni\u017ete teplotu na 140\u00b0C (v horkovzdu\u0161n\u00e9 frit\u00e9ze na 120\u00b0C) a pe\u010dte dal\u0161\u00edch 40 a\u017e 50 min. Pokud povrch hn\u011bdne p\u0159\u00edli\u0161 rychle, p\u0159ikryjte ho alobalem. Cheesecake je upe\u010den\u00fd, kdy\u017e m\u00e1 zlatav\u00fd povrch a na zap\u00edchnut\u00e9 \u0161pejli po vyta\u017een\u00ed neulp\u00edv\u00e1 lepkav\u00e9 t\u011bsto.Vypn\u011bte troubu a nechte cheesecake uvnit\u0159 s pootev\u0159en\u00fdmi dv\u00ed\u0159ky p\u0159ibli\u017en\u011b 15 min. Vyjm\u011bte ho, nechte zchladnout do vla\u017ena a pot\u00e9 ho dejte i s formou alespo\u0148 na p\u016fl dne (ide\u00e1ln\u011b d\u00e9le) do lednice, ne\u017e ho vyjmete z formy.\t\n\t\n\t\t\nNe\u0161lehejte sn\u00edh p\u0159\u00edli\u0161 dotuha: podporuje to vznik prasklin b\u011bhem pe\u010den\u00ed.\nPostupn\u00e9 chladnut\u00ed v troub\u011b (s pootev\u0159en\u00fdmi dv\u00ed\u0159ky) pom\u00e1h\u00e1 omezit propadnut\u00ed.\nDoporu\u010den\u00e1 forma: kulat\u00e1 o pr\u016fm\u011bru 15 cm s odn\u00edmateln\u00fdm dnem, dob\u0159e obalen\u00e1 alobalem pro pe\u010den\u00ed ve vodn\u00ed l\u00e1zni.\n\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199576"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199576\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116693"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}