{"id":145510,"title":"Otantik Japon Cheesecake\u2019i","modified":"2026-06-16T15:28:03+02:00","plain":"Benmaride pi\u015firilmi\u015f, pamuk gibi i\u00e7 dokusu ve nar gibi k\u0131zarm\u0131\u015f y\u00fczeyiyle hafif, a\u011f\u0131zda eriyen bir Japon cheesecake\u2019i.\n\n\n\nEn ufak bir dokunu\u015fta bile titreyen alt\u0131n renkli kubbesinin alt\u0131nda, fuwa-fuwa dokusu ola\u011fan\u00fcst\u00fc hafifli\u011fiyle \u00f6ne \u00e7\u0131kar. Kesti\u011finiz anda yumurta ve s\u00fct notalar\u0131 hissedilir; damakta \u015feker dengeli kal\u0131r, peynir aromas\u0131 ise zarif\u00e7e geri planda durur. \n\n\n\nGenellikle New York cheesecake gibi bir Amerikan tatl\u0131s\u0131na k\u0131yasla daha hafif ve daha az \u015fekerlidir; ayr\u0131ca bisk\u00fcvili taban i\u00e7ermemesi ve daha yal\u0131n dokusuyla da ayr\u0131l\u0131r. K\u0131sacas\u0131 tek kelimeyle nefis; bu tarifi sizinle payla\u015fabildi\u011fim i\u00e7in \u00e7ok mutluyum!!\n\n\n\nBu arada, h\u00e2l\u00e2 Amerikal\u0131 annemin kurabiye tarifini denemediyseniz, \u015fimdi tam zaman\u0131!\n\n\n\nJapon cheesecake\u2019i nedir?\n\n\n\nJaponya\u2019da buna sufure chizukeki denir: y\u014dgashi s\u0131n\u0131f\u0131na giren, Bat\u0131\u2019dan ilham alan ama daha hafif, daha az \u015fekerli ve dokusuna \u00f6zel \u00f6nem verilerek yeniden yorumlanm\u0131\u015f bir sufle cheesecake. \n\n\n\nYurt d\u0131\u015f\u0131nda \u00e7o\u011fu zaman, hafif i\u00e7 dokusuna ve kendine \u00f6zg\u00fc titreyi\u015fine g\u00f6nderme yapan \u201ccotton cheesecake\u201d ya da \u201cjiggly cheesecake\u201d adlar\u0131yla an\u0131l\u0131r. Bu, kat kat yo\u011fun bir pasta de\u011fil; di\u011fer Asya tatl\u0131lar\u0131nda oldu\u011fu gibi dokunun ba\u015frolde oldu\u011fu, peynir aromal\u0131 yumurtal\u0131 bir sufle.\n\n\n\nBu lezzete a\u015fina olmayan bir\u00e7ok ki\u015fi onu Japon sufle pankekleri ile kar\u0131\u015ft\u0131r\u0131r\n\n\n\nDengesi \u00fc\u00e7 unsura dayan\u0131r: temel em\u00fclsiyon, beze ve pi\u015firme. \u00d6nce krem peynir, tereya\u011f\u0131 ve tam s\u00fctten \u0131l\u0131k bir baz haz\u0131rlan\u0131r; ard\u0131ndan yumurta sar\u0131lar\u0131 ve ni\u015fastalar eklenir. Yumu\u015fak ya da orta sert k\u0131vamda \u00e7\u0131rp\u0131lan yumurta aklar\u0131 ise havay\u0131 s\u00f6nd\u00fcrmemek i\u00e7in kar\u0131\u015f\u0131ma dikkatlice yedirilir. Otantik sufle versiyonunda bisk\u00fcvili taban bulunmaz. \n\n\n\nPi\u015firme genellikle benmaride ve iki a\u015famada yap\u0131l\u0131r. \u00d6nce daha y\u00fcksek \u0131s\u0131 y\u00fczeyi sabitler ve kabarmay\u0131 destekler, ard\u0131ndan daha d\u00fc\u015f\u00fck \u0131s\u0131 i\u00e7 k\u0131sm\u0131 \u00e7atlatmadan pi\u015firir. \u00c7\u00f6kmeyi en aza indirmek i\u00e7in so\u011futma, kapat\u0131lm\u0131\u015f f\u0131r\u0131nda kapa\u011f\u0131 hafif aral\u0131k b\u0131rak\u0131larak, kademeli bi\u00e7imde yap\u0131l\u0131r.\n\n\n\nSonu\u00e7ta a\u011f\u0131zda yumu\u015fak, esnek bir doku; belirgin yumurta notalar\u0131; geri planda kalan peynir aromas\u0131 ve \u00f6l\u00e7\u00fcl\u00fc bir tatl\u0131l\u0131k hissedilir. Yani bu, her \u015feyden \u00f6nce dokusuyla ve dengeli s\u00fctl\u00fc aromas\u0131yla \u00f6ne \u00e7\u0131kan bir tatl\u0131d\u0131r.\n\n\n\nJapon cheesecake\u2019inin k\u00f6kenleri\n\n\n\nHik\u00e2ye, Japonya\u2019n\u0131n Bat\u0131 usul\u00fc tatl\u0131larla tan\u0131\u015ft\u0131\u011f\u0131 Meiji d\u00f6neminde ba\u015flar. Sava\u015ftan sonra krem peynir ve di\u011fer taze peynirlerin kullan\u0131m\u0131, Japon pastac\u0131l\u0131\u011f\u0131nda yava\u015f yava\u015f yayg\u0131nla\u015f\u0131r. 1950\u2019lerde ev tipi buzdolaplar\u0131n\u0131n yayg\u0131nla\u015fmas\u0131, s\u00fct \u00fcr\u00fcnlerinin saklanmas\u0131n\u0131 kolayla\u015ft\u0131r\u0131r ve s\u00fct ile peynirin evlerde kademeli olarak benimsenmesine katk\u0131 sa\u011flar. Buna ra\u011fmen, ger\u00e7ekten \u201cJapon usul\u00fc\u201d bir cheesecake ancak 1960\u2019lar\u0131n sonunda belirginle\u015fir.\n\n\n\nMay\u0131s 1969\u2019da Kobe\u2019de Morozoff\u2019un ba\u015fkan\u0131 Tomotaro Kuzuno, Almanya\u2019n\u0131n Berlin kentine yapt\u0131\u011f\u0131 bir i\u015f seyahati s\u0131ras\u0131nda bir K\u00e4sekuchen ile tan\u0131\u015f\u0131r. \u015eehir o s\u0131rada h\u00e2l\u00e2 b\u00f6l\u00fcnm\u00fc\u015ft\u00fcr. \u00c7\u0131rp\u0131lm\u0131\u015f yumurta aklar\u0131yla zenginle\u015ftirilmi\u015f ve hafif bir i\u00e7 dokuya sahip bu quarkl\u0131 kek, New York cheesecake\u2019inin yo\u011fun yap\u0131s\u0131ndan belirgin bi\u00e7imde ayr\u0131l\u0131r. \n\n\n\nJaponya\u2019ya d\u00f6nd\u00fc\u011f\u00fcnde, daha az peynirli, daha az \u015fekerli ve dengeli bir bezeyle yap\u0131 kazanan yerel bir uyarlama geli\u015ftirmeye koyulur. Daha yumu\u015fak ve daha az ek\u015fimsi bir tat elde etmek i\u00e7in Danimarka usul\u00fc bir krem peynir de se\u00e7er. B\u00f6ylece Morozoff, 1969\u2019da sonradan \u201cDenmark Cream Cheese Cake\u201d ad\u0131n\u0131 alacak keki geli\u015ftirir ve ard\u0131ndan resmen piyasaya s\u00fcrer: bezesinin ana yap\u0131sal unsur oldu\u011fu bir peynirli sufle.\n\n\n\nBu tatl\u0131n\u0131n yay\u0131lmas\u0131, Osaka Expo \u201970\u2019in ard\u0131ndan 1970\u2019lerin ba\u015f\u0131ndaki k\u00fclt\u00fcrel hareketlili\u011fe denk gelir; ayr\u0131ca AnAn ve Non-no gibi dergilerin g\u00f6r\u00fcn\u00fcrl\u00fc\u011f\u00fcnden de yararlan\u0131r. 1980\u2019lerde b\u00fcy\u00fck ma\u011fazalar\u0131n \u00f6zel \u00fcr\u00fcn\u00fcyken zamanla f\u0131r\u0131nlarda, pastanelerde ve ard\u0131ndan konbinilerde sat\u0131lan g\u00fcnl\u00fck bir lezzete d\u00f6n\u00fc\u015f\u00fcr. G\u00fcn\u00fcm\u00fczde s\u0131k\u00e7a iki marka kar\u015f\u0131la\u015ft\u0131r\u0131l\u0131r. 1984\u2019te Osaka\u2019da kurulan Uncle Rikuro, bu cheesecake\u2019i s\u0131cak servis eder, her kubbeyi damgalar ve taban\u0131na kuru \u00fcz\u00fcm ekler; bu versiyonda yumurta notalar\u0131 olduk\u00e7a belirgindir. Fukuoka \u015fehrinin Hakata b\u00f6lgesinde, 1990\u2019da kurulan ve daha sonra yurt d\u0131\u015f\u0131na a\u00e7\u0131lan Uncle Tetsu ise kuru \u00fcz\u00fcms\u00fcz bir versiyon sunar; bu versiyon \u00e7o\u011fu zaman biraz daha yo\u011fun ve daha tatl\u0131 bulunur, ta\u015f\u0131maya uygun kadar s\u0131k\u0131d\u0131r ama yine de o karakteristik titreyi\u015fini korur. Bu farklar, t\u0131pk\u0131 Japon mutfa\u011f\u0131n\u0131n di\u011fer klasikleri gibi, her malzemenin kabarma ve yap\u0131 d\u00fc\u015f\u00fcn\u00fclerek se\u00e7ildi\u011fini a\u00e7\u0131k\u00e7a g\u00f6sterir.\n\n\n\nJapon pastac\u0131l\u0131\u011f\u0131n\u0131n bir ba\u015fka klasi\u011fi: d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fac\u0131k melon pan\n\n\n\nJapon cheesecake\u2019inin ana malzemeleri\n\n\n\n\n\n\n\nKrem peynir. Em\u00fclsiyonun temelini olu\u015fturur ve s\u00fctl\u00fc aromay\u0131 verir. Blok h\u00e2lindeki \u00fcr\u00fcnler, kapta sat\u0131lan \u00e7\u0131rp\u0131lm\u0131\u015f versiyonlara g\u00f6re daha uygundur; \u00e7\u00fcnk\u00fc bunlar genellikle daha fazla su ve stabilizat\u00f6r i\u00e7erir. Geleneksel tariflerde hafif dokuyu korumak i\u00e7in 18 ila 20\u00a0cm\u2019lik bir kal\u0131pta genellikle 140 ila 250\u00a0g kullan\u0131l\u0131r.\n\n\n\nTuzsuz tereya\u011f\u0131. Yakla\u015f\u0131k 40 ila 60 g yeterlidir ; harca zenginlik katar ve gluten geli\u015fimini k\u0131smen s\u0131n\u0131rlayarak i\u00e7 dokunun yumu\u015famas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nTam ya\u011fl\u0131 s\u00fct. Yakla\u015f\u0131k 60 ila 100 g, em\u00fclsiyonu a\u00e7maya yard\u0131mc\u0131 olur. S\u00fct\u00fc tam ya\u011fl\u0131 krema ile de\u011fi\u015ftirmek harc\u0131 a\u011f\u0131rla\u015ft\u0131rabilir, kar\u0131\u015ft\u0131rmay\u0131 zorla\u015ft\u0131rabilir ve pi\u015firme s\u0131ras\u0131nda ayr\u0131\u015fma riskini art\u0131rabilir.\n\n\n\nAyr\u0131lm\u0131\u015f yumurtalar. Yumurta sar\u0131lar\u0131, do\u011fal em\u00fclgat\u00f6rler olarak ya\u011f ile suyu ba\u011flar. Yumu\u015fak ya da orta sert tepecikler olu\u015fana kadar \u00e7\u0131rp\u0131lan yumurta aklar\u0131 havay\u0131 hapseder ve kabarmay\u0131 sa\u011flar. 18\u00a0cm\u2019lik bir kek i\u00e7in yakla\u015f\u0131k 5 ila 6 iri yumurta, istenen sufle dokusunu verir. \n\n\n\n\u0130nce toz \u015feker. Yakla\u015f\u0131k 100 ila 140 g, birka\u00e7 seferde eklenir. \u015eeker nemi tutar ve viskoziteyi art\u0131rarak bezeyi stabilize eder. \u0130nce taneli yap\u0131s\u0131, a\u015f\u0131r\u0131 \u00e7\u0131rpmay\u0131 gerektirmeden h\u0131zla \u00e7\u00f6z\u00fcn\u00fcr.\n\n\n\nAsidik bile\u015fen. Bir tutam krem tartar ya da birka\u00e7 damla limon suyu, yumurta aklar\u0131n\u0131n pH\u2019\u0131n\u0131 hafif\u00e7e d\u00fc\u015f\u00fcrerek bezeyi stabilize etmek i\u00e7in s\u0131k\u00e7a kullan\u0131l\u0131r; bu da yap\u0131y\u0131 daha elastik ve \u0131s\u0131ya daha dayan\u0131kl\u0131 h\u00e2le getirir.\n\n\n\nPastal\u0131k un (%7 ila 9 protein) ve m\u0131s\u0131r ni\u015fastas\u0131. Yakla\u015f\u0131k 50 ila 60 g un ile buna ek olarak 15 ila 20 g m\u0131s\u0131r ni\u015fastas\u0131 kullan\u0131l\u0131r. Birlikte hafif bir yap\u0131 olu\u015fturur, gluten olu\u015fumunu s\u0131n\u0131rlar ve fazla nemi emerek a\u015f\u0131r\u0131 sulu olmayan ince bir i\u00e7 doku sa\u011flarlar.\n\n\n\nB\u00f6lgesel varyasyon (iste\u011fe ba\u011fl\u0131). Osaka\u2019daki Rikuro\u2019nun imzas\u0131 olan, tabana dizilen kuru \u00fcz\u00fcmler; keki a\u011f\u0131rla\u015ft\u0131rmadan yumu\u015fak, hafif meyvemsi ve mayho\u015f-tatl\u0131 bir kontrast katar. Bu b\u00f6lgesel \u00f6zg\u00fcrl\u00fck, dorayaki'den mochi'ye kadar di\u011fer Japon tatl\u0131lar\u0131nda da g\u00f6r\u00fcl\u00fcr.\n\n\n\nBamba\u015fka bir kulvarda olsa da meyveli sando da \u015fekerden \u00e7ok hafifli\u011fi ve dokusuyla \u00f6ne \u00e7\u0131kar\n\n\n\n\n\n\tOtantik Japon Cheesecake\u2019i\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g krem peynir30 g tereya\u011f\u0131 (tuzsuz)50 ml s\u00fct3 yumurta sar\u0131lar\u013130 g un (az glutenli)10 g m\u0131s\u0131r ni\u015fastas\u0131 (veya pirin\u00e7 unu)1 \u00e7ay ka\u015f\u0131\u011f\u0131 limon suyu3 yumurta aklar\u0131 (iyice so\u011futulmu\u015f)60 g \u015feker (toz)\t\n\t\n\t\tHaz\u0131rl\u0131\u011fa ba\u015flamadan \u00f6nce15 cm \u00e7ap\u0131nda, \u00e7\u0131kar\u0131labilir tabanl\u0131 yuvarlak bir kal\u0131b\u0131 tereya\u011f\u0131yla ya\u011flay\u0131n. Taban\u0131n\u0131, kenarlardan yakla\u015f\u0131k 3 cm ta\u015facak \u015fekilde pi\u015firme k\u00e2\u011f\u0131d\u0131yla kaplay\u0131n. Ard\u0131ndan su girmesini \u00f6nlemek i\u00e7in kal\u0131b\u0131n d\u0131\u015f\u0131n\u0131 \u00e7ift kat al\u00fcminyum folyoyla sar\u0131n.Unu ve m\u0131s\u0131r ni\u015fastas\u0131n\u0131 birlikte eleyin, f\u0131r\u0131n\u0131 160\u00b0C\u2019ye (air fryer\u2019da 140\u00b0C) \u00f6nceden \u0131s\u0131t\u0131n ve benmari i\u00e7in su kaynat\u0131n.Yap\u0131l\u0131\u015f\u0131Krem peynir, tereya\u011f\u0131 ve s\u00fct\u00fc \u0131s\u0131ya dayan\u0131kl\u0131 bir kaseye al\u0131n. Benmari usul\u00fc \u0131s\u0131t\u0131n (veya mikrodalgada 600 W\u2019ta 1 dakika-1 dakika 30 saniye \u0131s\u0131t\u0131n) ve tamamen p\u00fcr\u00fczs\u00fcz olana kadar kar\u0131\u015ft\u0131r\u0131n.Yumurta sar\u0131lar\u0131n\u0131, her eklemeden sonra kar\u0131\u015ft\u0131rarak tek tek ilave edin; ard\u0131ndan limon suyunu ekleyin. Sonras\u0131nda elenmi\u015f kuru malzemeleri kat\u0131n ve p\u00fcr\u00fcz kalmayana kadar \u00e7\u0131rp\u0131n (iste\u011fe ba\u011fl\u0131: daha da p\u00fcr\u00fczs\u00fcz bir doku i\u00e7in kar\u0131\u015f\u0131m\u0131 s\u00fczge\u00e7ten ge\u00e7irin).Yumurta aklar\u0131n\u0131 elektrikli mikserle \u00e7\u0131rpmaya ba\u015flay\u0131n. \u015eekeri 3 seferde ekleyin ve bez \u00e7ok sertle\u015fmeden \u00e7\u0131rpmay\u0131 b\u0131rak\u0131n (u\u00e7 k\u0131sm\u0131 ku\u015f gagas\u0131 gibi hafif\u00e7e a\u015fa\u011f\u0131 k\u0131vr\u0131lmal\u0131d\u0131r).Bezin 1\/3\u2019\u00fcn\u00fc peynirli kar\u0131\u015f\u0131ma ekleyip k\u0131vam\u0131n\u0131 a\u00e7mak i\u00e7in h\u0131zl\u0131ca \u00e7\u0131rp\u0131n. Ard\u0131ndan kalan k\u0131sm\u0131 2 seferde spatulayla, hava kabarc\u0131klar\u0131n\u0131 s\u00f6nd\u00fcrmeden alttan \u00fcste nazik\u00e7e katlay\u0131n.Benmari usul\u00fc pi\u015firin: 160\u00b0C\u2019de 20 dakika (air fryer\u2019da 140\u00b0C), ard\u0131ndan 140\u00b0C\u2019ye d\u00fc\u015f\u00fcr\u00fcn (air fryer\u2019da 120\u00b0C) ve 40-50 dakika daha pi\u015firin. \u00dczeri \u00e7ok h\u0131zl\u0131 k\u0131zar\u0131rsa al\u00fcminyum folyoyla \u00f6rt\u00fcn. Y\u00fczeyi alt\u0131n rengi ald\u0131\u011f\u0131nda ve i\u00e7ine bat\u0131rd\u0131\u011f\u0131n\u0131z k\u00fcrdan yap\u0131\u015fkan hamurla \u00e7\u0131kmad\u0131\u011f\u0131nda pi\u015fmi\u015f demektir.F\u0131r\u0131n\u0131 kapat\u0131n ve keki, kapa\u011f\u0131 hafif aral\u0131k f\u0131r\u0131n\u0131n i\u00e7inde yakla\u015f\u0131k 15 dakika bekletin. D\u0131\u015far\u0131 al\u0131n, \u0131l\u0131nmaya b\u0131rak\u0131n, ard\u0131ndan kal\u0131b\u0131nda en az yar\u0131m g\u00fcn (tercihen daha uzun) buzdolab\u0131nda dinlendirdikten sonra kal\u0131ptan \u00e7\u0131kar\u0131n.\t\n\t\n\t\t\nBezi \u00e7ok sert k\u0131vama gelene kadar \u00e7\u0131rpmay\u0131n; bu, pi\u015firme s\u0131ras\u0131nda \u00e7atlamaya neden olabilir.\nKeki f\u0131r\u0131nda, kapa\u011f\u0131 hafif aral\u0131k \u015fekilde yava\u015f\u00e7a so\u011futmak \u00e7\u00f6kmesini azaltmaya yard\u0131mc\u0131 olur.\n\u00d6nerilen kal\u0131p: 15 cm \u00e7ap\u0131nda, \u00e7\u0131kar\u0131labilir tabanl\u0131 yuvarlak kal\u0131p. Benmari usul\u00fc pi\u015firme i\u00e7in kal\u0131b\u0131 al\u00fcminyum folyoyla iyice sar\u0131n.\n\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145510"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145510\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116693"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}