How to make Japanese cheesecake - VicentaLakin's Recipe

Recipe Recommendations

cream cheese
butter
eggs of 5
sugar
corn starch
milk
ordinary flour
lemon juice 1 tablespoon

vanilla
baking
an hour
ordinary

Steps for Japanese cheesecake

1

taking five eggs, separating proteins and proteins, cleaning eggs, high-speed punching with an electric omelet, when the omelet becomes thicker, sugar of 50 g, approximately three minutes later, until the point of the convulsion of the omelet with the omelet and the luminous lake, over。

2

after softening in room temperature, in another bowl, add 75ml milk to 226g cream cheese

3

Pair milk and cream cheese with an egg-beater until the mixture is smooth with the same cheese liquid

4

softened butter, 50 g sugar, a spoonful of vanilla, evened with corn starch, flour, egg yellow, evened until the liquid was smooth and fine

5

Add a third of the custard to the chute

6

And then when you're done, you add a third

7

One third of the egg paste will be added for the last time after the mix, and the above-mentioned eggs will be poured into the grill and the surface will be scraped with a rubber knife

8

THE OVEN IS PREHEATED AT 315 F OR 160-180 DEGREES, THEN BAKED FOR 60-65 MINUTES, WITH TOOTHPICKS TO TEST THE CAKE FOR MATURITY, ADJUST THE TIME, AND I LIKE TO BAKE THE SKIN TO YELLOW, AND IT'S SOFT INSIDE