用料
| Creamcheese | 160g |
| Unsalted butter | 20g |
| Milk | 50ml |
| cake flour | 40g |
| Egg yolks | 4個 |
| Egg whites | 4個 |
| Lemon juice or White vinega | 1/4 tsp |
| Sugar | 35g |
Japanese Cheesecake的做法
Prepare everything you need include wax paper, 35g suger, 40g baking flour and vinega.
Boil some water in a pot.Put 160g cream cheese and 20g unsalted butter in a bowl.
Put the bowl on the top of the pot. Let the bottom of the bowl touch the hot water.
Whisk it until the cheese and butter is completely melted, smooth and warm.Pour in 50ml milk , and whisk it . After the mixture is well mixed and warm, take it out of the pot.
Sift in 40g baking flour or 30g all purpose flour and 10g corn starch and mix well.
Seprate yolks and whites from 4 eggs.
Put 4 yolks into the previous cream cheese mixture. Then mix them well.
Put the whites into a big clean bowl and add 1/4 tsp of lemon juice(or vinega), then wipe the whites.
First whip at a low level, then when there are big bubbles, pour suger in. Divede 35g suger into 3 parts, pour in every 15 seconds.
Whip till soft peaks only.Boil water and pour it in a tray. About 1/3 or 1/4 of the mold is okey. Put the tray into the oven.
Preheat the oven at 310F.Use 1/3 wipped egg whites and divide it by half to pour in the cream cheese mixture. Gently use your whisk to stir it in one direction only. Then do the balence half of 1/3 egg whites as well.
Do not forget to use a spatula and fold technique to mix all the liquids that stuck in the bottom. Then you create a perfect mixture.Pour it in the 2/3 egg whites and use the whisk to stir it gently till everything is smooth.
Bring back the spatula and fold technique, fold it until nothing is stuck in the bottom of the bowl. The final mixture is pretty liquid.Put a wax paper at the bottom of the mold. No need oil, this cake can fall out easily when it's done.
Pour the mixture from above, and put a spatula there, it will help to pop all those big bubbles. Smooth the surface with the spatula.
Put the mold in the tray.
Bake at 300F for 20 minutes;
Open the oven door for 10 seconds and then close it. Reduce temperature to 255 degrees F. Continue baking cake for 45 minutes.
Then turn on the broiling function for 1-2 minutes and color the cake enough.
Take out the cake from the oven.Separate the edge of the cake from the mold with a spatula.
Gently tap around the mold and then fall out the cake.
Peel off the wax paper.
Invert the cake into the storage box.Optional: Brush with maple syrup to create a glossy top coat.
Keep the cake in the refrigerator over night.
It's so delicious, so soft, and it melted in your mouth.
