Japanese light cheese cake

2024-09-06 10:16:36 Cake

----- --------	Eggs 3
cream cheese 160g	Low gluten flour 25 grams
Cornstarch 20 grams	Milk 60ml
Unsalted butter 35 grams	Fine sugar 40g
Lemon juice (or white vinegar) 5 grams	----- --------

Japanese light cheesecake recipe Japanese light cheese cake recipe illustration 1

Step 1

First prepare an oval cake mold. If you don’t have one, you can use an ordinary six-inch round mold instead. Japanese light cheesecake recipe illustration 2

Japanese light cheesecake recipe illustration 2

Step 2

Line the bottom and sides with baking paper. Japanese light cheesecake recipe 3

Step 3

Pour cold water into the oven pan Japanese light cheesecake recipe 4

Step 4

Preheat the oven to 120 degrees for one hour and five minutes. Japanese light cheese cake recipe illustration 5

Step 5

The ingredients are all here, the butter and cream cheese will be brought to room temperature before use, and the egg whites need to be refrigerated before being whipped. Japanese light cheese cake recipe illustration 6

Japanese light cheese cake recipe illustration 6

Step 6

First put the cream cheese and butter into a basin, put a pot of hot water under it, and heat it over water. Do not let the bottom of the basin touch the hot water. Japanese light cheesecake recipe illustration 7

Japanese light cheesecake recipe illustration 7

Step 7

Stir until smooth and smooth with no lumps. Japanese light cheese cake recipe illustration 8

Step 8

Add milk and egg yolks and stir. Japanese light cheese cake recipe illustration 9

Step 9

Stir in sifted flour and cornstarch. Japanese light cheese cake recipe 10

Step 10

Add white vinegar to the egg whites, and then add sugar to the egg whites three times. It needs to be beaten to this state. When beating the egg whites, keep it high speed first, then medium speed, and finally low speed. This cake has higher requirements for beating the egg whites. Don’t overbeat. . Japanese light cheesecake recipe 11

Step 11

Fold one-third of the meringue and egg yolk paste evenly. Japanese light cheese cake recipe 12

Step 12

Add another third and stir evenly. Japanese light cheesecake recipe 13

Step 13

Stir the last third of the mixture evenly. Japanese light cheesecake recipe 14

Step 14

The end result is a meringue that is so silky and has no particles and no uneven mixing. Japanese light cheesecake recipe 15

Step 15

Pour into the mold and smooth the surface. Japanese light cheese cake recipe 16

Step 16

Put it in the oven and bake at 120 degrees for one hour. Increase the cooking temperature to 160 degrees for the last five minutes and color the surface. Japanese light cheesecake recipe 17