Japanese Light Cheesecake

Name: Japanese Light Cheesecake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 50g Cake flour; 100g Soft candy; 20g butter; 50ml Light cream; 6 egg; 150g Cheese; 100ml Pure milk; Some oil

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

This is a light cheesecake that I made according to the cake recipe that came with cheese from a certain online store, and the flavor of Kraft cheese is more powerful~

Ingredients

Japanese Light Cheesecake

1. Prepare the ingredients

2. Soak the cheese in milk for 30 minutes at room temperature

3. Heat insulating water, stir while heating until there are no particles, turn off the heat

4. Add the softened butter and mix well

5. Add whipped cream and milk and mix well

6. Sift in the cake flour and mix well

7. Add egg yolk liquid and mix well

8. Strain the cheese paste and set aside for later use

9. Egg whites and sugar, whip until moist foaming

10. Take one third of the custard and mix with the cheese paste. Then pour the cheese paste back into two-thirds of the egg whites and mix gently with your hands

11. Brush the mold with a thin layer of peanut oil, then pour the batter into the 8-inch cake mold, gently shake out bubbles

12. French steaming method, middle and lower, upper and lower fire, roast at 160 degrees for 15 minutes, then turn to 150 degrees, roast for 45 minutes

13. After baking, use a knife to scrape off the sticky part of the cake and the cake pan, and demould

14. The delicious cheesecake is complete!

Tips:
Brush a thin layer of peanut oil on the place where the mold is in contact with the cake liquid, and then pour the cake liquid to bake. The cake is easy to demould after it is cooked!