Japanese light cheesecake
| cream cheese 125g | Milk 50g |
| Butter 30g | Eggs 3 |
| Cake flour 25g | Fine sugar 45g |
| White vinegar A few drops |
Step 1
Have all materials ready
Step 2
After the cream cheese is left at room temperature, add the milk and heat it over water, stirring until there are no particles.
Step 3
Add butter and stir until butter is melted and smooth without lumps
Step 4
Take the basin out of the hot water, add three egg yolks one at a time, add one and mix well, then add the next until smooth and even.
Step 5
Sift in low-gluten flour
Step 6
Mix evenly and make it smooth and delicate
Step 7
Add a few drops of white vinegar to the egg whites, add sugar in three batches, and beat the egg whites until they are wet and soft, about 5-6 minutes; when beating the egg whites, you can preheat the oven to 180 degrees and put a basin of water on the lower floor of the oven.
Step 8
Add 1/3 of the whipped egg whites to the egg yolk cheese paste and mix evenly
Step 9
Pour back into the egg whites and mix evenly to form a cheesecake batter
Step 10
Place oil paper on the bottom of the mold, and apply butter around the walls of the mold.
Step 11
Slowly pour the cheese paste into the mold
Step 12
Shake the table lightly a few times "br8" src="https://cp1.douguo.com/upload/caiku/5/5/1/200_558b730519ef55c1e48417913bb49491.jpg" alt="Japanese-style light cheesecake (super detailed) Illustration of how to do it 13" />Step 13
Put it in the middle and lower rack of the oven, and put a basin of hot water at the bottom. This is the water bath baking method. 170 degrees for 20 minutes. After about 15 minutes, the surface will be almost colored. You can cover it with tin foil to prevent the top from cracking or getting too dark. Bake at 140 degrees for 40 minutes. Do not take it out immediately after baking. Leave it in the oven for another 30 minutes.
Step 14
After simmering, let it cool and remove from the mold
Step 15
Finished product
Step 16
Finished product
Step 17
Finished product Japanese light cheesecake cooking tips1. Don’t beat the egg whites too hard. Just beat them until they are wet and soft. If they are too hard, they will easily crack when baked.
2. The oven must be fully preheated before putting the cake batter in.
3. It must be baked in a water bath. If it is a removable bottom mold, it must be wrapped in tin foil to prevent water from soaking into the cake batter.
4. The recipe says to bake at 170 degrees for 20 minutes, then turn to 140 degrees and bake for 40 minutes, a total of one hour. If it always cracks, your oven temperature must be too high, so try lowering the temperature and extending the time. You can bake it at 120 degrees for one and a half hours, which can effectively reduce the chance of cracking and ensure the cake is cooked.
5. Don’t rush to take it out after baking. Simmer in the oven for half an hour, then take it out to room temperature and let it cool completely before placing it in the refrigerator
