JAPANESE CHEESECAKE
Some time back, you may often encounter some kind of Japanese-style cheese cake sold in the market. Usually packed with attractive, with a very tempting form. From the appearance, we can guess that this light cheesecake is soft and melts in the mouth. This Japanese Cheese cake has a different texture from the usual cheesecake, because of the use of flour and cornstarch so that the texture is closer to the denser sponge cake.
Instead of spending money and time buying Japanese Cheese cake on the market, let's try to make it at home! We guarantee the steps below are fairly easy to follow. Have a good experiment!
INGREDIENTS:
Bottom the cake :
- Mix and sift together:
- 50 g of flour
- 50 g of cornstarch
Cheese cake :
- 250 g cream cheese
- 60 g of unsalted butter
- 125 ml whip cream
- 3 egg yolks, shake
- 1 egg
- 2 tsp grated lemon juice
- 5 egg whites
- 125 g sugar castor
- T tsp salt
- 1 tablespoon lemon juice
Decoration :
- 100 g of peach jam, simmer with 50 ml of water over low heat, stir.
INSTRUCTIONS:
- Prepare oven with temperature 150ºC
- Prepare a spring form baking pan, place the bread paper, spread butter.
- Mix with cream cheese, butter, and whip cream, bring to a boil over low heat, stirring gently until the mixture is soft, lift. add the flour mixture, stir gently until well blended, enter the beaten egg yolk and egg, mix well, put the grated lemon peel, stir well.
- Beat the egg whites until frothy, add sugar, salt, and lemon juice, while continuing to shake until the mixture is smooth and soft. Take ⅓ part of the egg white mixture, mix it into the cream cheese mixture, mix well. Pour the egg white mixture into the remaining egg white mixture, mix well. Pour the mixture into the mold mixture, bake au bain marie for 75 minutes, until the surface is yellowish.
- Remove from the oven, chill. Remove from the mold, spread the surface top with a peach jam solution, store in the refrigerator.
