輕乳酪蛋糕 Japanese style cheesecake

Written on Feb. 04, 2010

Ingredients:

  • 100g cream cheese, softened
  • 100g milk
  • 2 eggs
  • 20g cake flour
  • 40g fine sugar (white)

Methods:

  • Use a double boiler, heat the milk and cream cheese until they blend well . Put the mixture in the freezer
  • Separate the egg yolks and egg whites. Put egg whites aside.
  • Line the bottom of the cake tin with parchment paper. Butter the side of the cake pan.
  • Sift in cake flour into the cheese-milk mixture. Combine egg yolks and the batter. Put the mixture in the fridge.
  • Preheat the oven to 275 F (135 C). Fill the baking sheet with water.
  • Beat the egg whites until foamy. Add sugar in egg whites tablespoon by tablespoon, beat until soft peak.
  • Gently fold the batter and egg whites together. Use a whisk first and then a spatula. Make sure there is no egg whites at the bottom.
  • Pour the mixture into the cake pan. Bake in a bain marie (water bath). Bake for about 80 minutes.
  • When the side of the cake is slightly separated from the cake pan (or when a skewer coming out clean), remove the cake from the oven.
  • Wait until the cake is slightly cooled (and shrunk a bit), remove the cake from the cake pan. Let the cake cool on a wire rack. Put in the fridge for at least 6 hours.

Reference: 周老師的美食教室



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