Japanese Style Cheesecake

Japanese Style Cheesecake

by lq80848084

4.8 (1)
Favorite

Difficulty

Hard

Time

10m

Serving

2

I love the freshly baked light cheesecake. It melts in the mouth and feels so satisfying~"

Japanese Style Cheesecake

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

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

3. Egg yolk and egg white separated

Japanese Style Cheesecake recipe

4. Add 55 grams of sugar to the egg whites

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

6. Let it go for about 4 minutes

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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.

Japanese Style Cheesecake recipe

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.

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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.

Japanese Style Cheesecake recipe

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.

Japanese Style Cheesecake recipe

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

Japanese Style Cheesecake recipe

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!

Japanese Style Cheesecake recipe

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.

Japanese Style Cheesecake recipe

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