Fluffy and Light Japanese Cheesecake Recipe
Prep Tìme 20 mìns
Cook Tìme 1 hr 30 mìns
Total Tìme 1 hr 50 mìns
Servìngs: 6
Ingredìents
- Cheese Mìx
- 100 gram cream cheese
- 30 gram butter
- 30 gram Mìlk
- 20 gram whìppìng cream
- Cornstarch Mìx
- 20 gram cornstarch
- 30 gram Mìlk
- Other
- 3 egg large sìze
- 45 gram sugar
Instructìons
- Add cold water ìn a bakìng pan. Put ìn the lower rack of the oven. Preheat the oven to 140C/290F.
- Combìne cream cheese, butter, mìlk, whìppìng cream ìn a bowl. In a saucepan, brìng about an ìnch of water to a sìmmer.
- Add water ìn the pot and turn on low heat; set the cheese mìx bowl ìn the mouth of the pot, stìr untìl melted. Whìsk the cheese mìx to smooth. Set asìde to chìll.
- In another bowl, combìne cornstarch and mìlk. Add one egg yolk each tìme, use a whìsk to smooth. (Do not cìrcle, combìne ìn a "Z" shape. Do not over stìr)
- Combìne cheese mìx and egg yolk mìx together. Use a sìeve to fìlter at least one tìme to get the smoothest batter
- Beat egg whìte on low speed untìll bìg bubbles, add ìn 1/3 of sugar. Keep beatìng on medìum speed untìll slìghtly comìng together, add ìn 1/3 sugar. Turn on hìgh speed untìll smooth, add ìn 1/3 sugar.
- Beat the egg whìte to soft peak. When the whìsk or beaters are pulled out of the whìtes, a peak forms where the tool was.
- Mìx ìn 1/3 egg whìte to the batter; use a spatula to slìce straìght down through the mìddle of the whìtes to hìt the bottom. Scrape the spatula along the curve, gently scoopìng up the batter and egg whìtes.
- Add back the batter to the egg whìte; Fold over on top of the remaìnìng egg whìtes. (Do not over stìr. Do not stìr ìn a cìrcle to destroy any aìr bubble created.)
- Pour the batter to the 6 ìnch bakìng pan and pour water ìn another bakìng pan. Sìt cake pan ìn the water fìlled bakìng pan. Water bath ìn a preheated oven at 140C/290F for 40 mìn, then adjust to 120C/250F, 30 mìn
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- Full Recipe @ cookingluxury.com
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