Name: Japanese Style Cheesecake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 37.5g Low-gluten flour; 25g Corn flour; 250g Cream cheese; 55g butter; 55g Sugar (protein); 32g Sugar (egg yolk); 4 yolk; 4 protein; 150g Light cream; 4 drops Vanilla extract

Japanese Style Cheesecake

1. The ingredients are gathered together, and I forgot to put the cream in it.

2. The cream cheese and butter soften at room temperature. If the temperature is too low, please sit in water to dissolve

3. Egg yolk and egg white separated

4. Add 55 grams of sugar to the egg whites

5. Electric whisk at low speed for 1 minute, then gradually increase to high speed

6. Let it go for about 4 minutes

7. Beat it to the point where the egg whites are still inverted

8. Add egg yolk, 150 grams of light cream and 32 grams of sugar to the softened cream cheese and butter, and mix well

9. Sift the corn flour and low-gluten flour and mix them with the egg yolk mixture. It's sticky at this time, don't worry if there are coarse particles, we will sift again later

10. Add one-third of the egg whites to the roux, cut up and down and mix evenly. Then add the remaining egg whites, slowly turning up and down, cutting and mixing evenly.

11. Add a few drops of vanilla extract to the batter. The main function is to increase fragrance and remove the smell of eggs, if not, it can be omitted.

12. The batter is finally sieved. The batter is very sticky, be patient!

13. After being sieved, it is smooth, delicate and has a good texture

14. Put a layer of greased paper on the 8-inch mold, pour the batter in, and shake it on the table a few times to shake out the big bubbles in the batter.

15. Preheat the oven to 180 degrees, and add 1 cm of boiling water to the large baking pan containing the cake tins. Bake for 40 minutes, remove the toothpicks, and pull them out without the batter sticking to the toothpicks.

16. Spread the finished cake slightly to cool, and brush with a layer of jam. The jam tastes freely, I chose sweet apricot. If the jam is too viscous or too thick, add a few drops of boiling water and use it in the microwave for half a minute

17. Brush the jam and wait for a while before it's ready to eat. The jam I used contains fruit pulp, so it looks uneven, but I like the effect!

18. Sprinkle your favorite chocolate powder, green tea powder, icing sugar, or dried rose flowers to create your own cheesecake. The hot taste is softer and softer than the refrigerated one. Let it be hot.