Japanese light cheese cake
By VicentaLakin
Recipe Recommendations
- cream cheese 100g
- eggs of 4
- milk 100g
- low powder 60g
- corn starch 30g
- butter 50g
- white granulated sugar
- lemon juice
- milk fragrance
- baking
- several hours
- ordinary
Steps for Japanese light cheese cake
1
Put the cream cheese into a large bowl, add the white sugar, then heat it over water, and stir with an egg beater until smooth and free of particles
2
Separate the egg yolks from the egg white, add the egg yolks one by one, and stir well
3
Add milk and lemon juice and stir well
4
Sieve in the low flour and corn starch in turn and stir clockwise until well.
5
Melt the butter through water, pour into the cheese paste, stir well, and set aside.
6
Add lemon juice to the egg white, beat with an electric whisk until rough, add white sugar in 3 times, and beat the egg white until wet and frothy. Preheat, 150 degrees.
7
Add the beaten egg whites to the cheese paste in 3 times, stir well up and down like frying pan, without stirring in circles
8
Pour the stirred cheese paste into the mold. I use a loose bottom mold, so wrap it in tinfoil to prevent water entry, use a scraper to smooth the cake surface, and place it in the oven.
9
After roasting, take it out and freeze it, remove it, and place it in the refrigerator for a few hours to taste better.Japanese light cheese cake Make Tips
1. The recipe I use this time has a large amount of flour. If you like a very moist taste, you can reduce the amount of flour.
2. Beat the egg whites of the cheesecake and make it wet. No dry foaming is needed.
3. Using a water bath baking method to create a moist and smooth taste.
4. If you use a closed-bottom mold, be sure to wrap the mold with tinfoil to prevent water entering.
2. Beat the egg whites of the cheesecake and make it wet. No dry foaming is needed.
3. Using a water bath baking method to create a moist and smooth taste.
4. If you use a closed-bottom mold, be sure to wrap the mold with tinfoil to prevent water entering.