Japanese Cheesecake

Name: Japanese Cheesecake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 128g Dutch dairy cow cheese milk; 26g Low-gluten flour; 14g corn starch; 43g Light cream; 4 egg; 14 tsp Lemon juice

by gary

4.8 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

3

Ingredients

Japanese Cheesecake

1. Cut cream cheese into small pieces, soak in milk for 30 minutes, heat over water, and stir until granules;

2. Melt the cream in water, pour it into the milk cheese paste, and mix well;

3. Sift in low-gluten flour and cornstarch, mix well;

4. Beat the egg yolks, pour in and mix well;

5. Squeeze in 1/4 tsp of lemon juice and mix well;

6. Beat the egg whites with coarse foam, add fine sugar in 3 times and beat until moist foaming (lift the whisk, the tip will sag);

7. First take 1/3 of meringue and batter and mix well;

8. Pour it back into the remaining meringue and mix well;

9. Put the bottom and side paper on the 8-inch mold, pour the batter, shake it slightly on the table to shake out the big bubbles in the batter, preheat the oven to 170 degrees, bake for 20 minutes, turn it down to 150 degrees, and bake for 40 minutes To be cooked.