Japanese Cheese Cake Recipe

Ingredients

Cream cheese, let stand at room temperature - 250 grams
Caster sugar - 140 grams
Butter - 50 grams
Liquid milk - 100 ml
Egg yolks, beaten - 6 eggs
Wheat flour - 60 grams
Corn flour - 20 grams
Grated lemon zest - 1 tsp
Egg white - 6 eggs
Salt - 1/4 tsp
Lemon juice - 1 tbsp
See Mother's Recipe Version

Plans

Prepare a baking sheet with a diameter of 20 or 22 cm. Spread margarine thinly then line with parchment paper. Set aside.
In a bowl, sift flour and cornstarch. Set aside.
In a saucepan, heat the butter, cream cheese, and liquid milk over low heat, stirring constantly until dissolved and well mixed. Turn off the fire.
Once warm, add the flour mixture and mix well. Add the egg yolks and mix well. Add the grated lemon zest and mix again. Set aside.
Beat egg whites until foamy. Add sugar and lemon juice little by little until it runs out. Beat until soft peaks (egg whites expand and form a blunt cone when the mixer is removed).
Add 1/3 of the egg white mixture to the cream cheese mixture and mix well. Pour this mixture into the remaining egg white mixture and stir until completely blended.
Pour the batter into the pan.
Bake the dough using the au bain marie or steam bake technique (baking with a baking sheet filled with water) at 150°C for 75 minutes or until cooked. Adjust to each oven. Remove and let cool.
Ready to be served.
1. Once cooked, let the cake first in the oven that has been turned off for 15 minutes. If you rush out of the oven, the cake will fall down or drain due to the sudden change in temperature.

What flour do you use for japanese cheese cake? Japanese Cheese Cake Ingredients: 60 gr Wheat Flour. 60 gr cornstarch. 130 g Sugar.

What size pan to make japanese cheese cake?

Steps: Prepare a round tin with a diameter of 20 cm or 22 cm (I used a 20 cm pan), line it with parchment paper, lightly spread margarine / pan grease, set aside, put in the oven at 150°. Mix and sift the flour, cornstarch, and salt, set aside. Other Items•

What is the recommended trick in the process of baking japanese cheese cake dough?

This Japanese cheesecake baking process uses two different temperatures. First, preheat the oven to 180C, after adding the dough, lower the temperature to 160C and after a while, lower the temperature to 150C. This way the cheesecake can expand and cook perfectly.

Why is the cheese cake deflated?

Since eggs play a role in locking air, mixing for too long will cause the dough to lose a lot of air and eventually become deflated or unable to rise. When baking, immersing the pan in a tray of water will provide moisture which makes the cheesecake moist and soft and prevents it from breaking.