Japanese light cheesecake (cheesecake)
Overview
I bought a lot of creamcheese at Costco a few days ago, and my husband likes cheesecake very much, so I made this original cheesecake. I learned the cake recipe from my Japanese neighbor. Let’s enjoy the deliciousness together
Tags
Ingredients
Steps
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Take 5 eggs, separate the egg whites and egg whites, and beat the egg whites with an electric egg beater at medium-high speed. When the egg whites become thick, add 50g of sugar. After about 3 minutes, until the egg whites are crossed with the egg whites and the egg white lake shows a curved tip, it is complete.
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After the cream cheese has softened at room temperature, in another bowl, add 75ml of milk to 226g of cream cheese
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Beat the milk and cream cheese with a whisk until the mixture is smooth and becomes a uniform cheese liquid~
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Add softened butter, 50g sugar, and a spoonful of vanilla extract to the cream cheese. Mix evenly and add cornstarch, flour, and egg yolk. Stir evenly until the liquid is smooth and delicate
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Add 1/3 egg white
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After mixing well, add 1/3 egg white paste
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After mixing evenly, add 1/3 of the egg white paste for the last time until evenly mixed; pour the above egg white paste into the baking pan and scrape the surface evenly with a rubber knife
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Add water to the lower tray of the oven (or heat it in a water bath, in order to keep the cake soft and moist), preheat the oven to 315F or 160-180 degrees, and bake for 60-65 minutes. During this period, you can use a toothpick to check whether the cake is ripe and adjust the time yourself. I like to bake it until the skin is browned and the inside is smooth and tender~
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The cake is baked~:)
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Let’s take a bite
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The surface of the cake is browned
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The cake center is soft, moist, super tender and delicious, and you can even eat cream cheese~ It’s satisfying
