Chinese Food
Japanese Light cheesecake / Cheesecake
(66028 views)
Japanese Light cheesecake is an improved version of cheesecake. In the basic formula of cheesecake, corn starch and whipped protein are added to make them emulsified, forming a fluffy and smooth taste. No ordinary cheesecake is too sweet and greasy. It adds a freshness. Students who are worried about the heat of the cake might as well try this kind of light cheesecake that can be melted in the mouth. The recipe can be used for a round cake with a diameter of 18 cm / 7 in / 5.4 in.
Cooking ingredients
Cooking Steps
Step1:Let the cream cheese soften at room temperature. Separate the yolks and whites. Store the whites in the fridge.
Step2:Spread a layer of butter or salad oil on the bottom and all around of the cake mold. Spread baking paper. Cut the baking paper around a little higher than the cake mold 3 to 4cm. Wrap the bottom plate of the cake mold two times with tin paper. Remember to pack it tightly so that the water doesn't seep into the bottom of the cake. Preheat the oven to 140 ℃.
Step3:Beat the cream cheese softened in room temperature to a soft paste with an egg beater. Be sure not to leave any particles.
Step4:Pour in 40 grams of sugar. Stir well.
Step5:Add the yolks one by one into the paste. Stir well. Remember to mix the previous yolk before adding the next one.
Step6:Add cornstarch. Stir until well blended.
Step7:Be careful to mix gently at first to prevent the flour from spraying out.
Step8:Add the following ingredients - condensed milk (can be omitted), vanilla essence, lemon juice and milk one by one. Add one raw material at a time and stir evenly before adding the next one.
Step9:Above.
Step10:Above.
Step11:Above.
Step12:To ensure the taste, sift the mixed cake paste and remove the particles.
Step13:Make egg white sweet cream - remove the egg white from the refrigerator. Use the electric beater to quickly beat the egg white to twice its volume. Pour in 15 grams of sugar. Continue to beat.
Step14:Pour in the remaining 15 grams of sugar in the process.
Step15:Beat the egg white to 7 and distribute. That is, the egg white is no longer liquid, but white flower, shiny, similar to the state of cream, also known as wet foaming.
Step16:This step is very important. Don't overdo it. Otherwise, the cake will crack easily during baking.
Step17:In order not to destroy the light protein, the electric egg beater is used as a scraper for stirring. Add a third of the protein first. Homogenize the density of the two mixtures.
Step18:Pour in the remaining protein cream. Slowly. Gently. Stir. When mixing, the strength must not be large. While mixing, slowly rotate the container. Mix from the bottom up.
Step19:Pour the mixed cake paste into the mold. Pat gently on the table. Remove the bubbles from the paste. Put the cake mold wrapped with double-layer tin paper into the baking tra
Step20:
Step21:
Step22:
Step23:
Cooking tips:Cream cheese should not be stirred until it returns to room temperature. It can also be wrapped with plastic wrap. Use microwave oven to heat for 1 minute to soften it. Pay attention to the time and temperature not to melt the cheese. Light cheesecake is very sensitive to temperature. In order to ensure the puffy and light taste of the cake and prevent its shrinkage, it is necessary to bake it slowly at low temperature. The function of heating water in the baking tray is to keep the cake moist and reduce the probability of cracking. The temperature of each oven is different. Adjust it flexibly. If it is found that the cake color is too fast or the expansion is excessive during the baking, the oven temperature can be appropriately reduced by about 10 degrees or a layer of tin paper can be lightly covered on the surface. But also pay attention to the height of the tin paper. If it is too low, the cake may swell and stick the tin paper during the baking process. Soak the blade in hot water for a while. Take it out and wipe it with a clean towel / kitchen paper before cutting. The cake cut in this way will be very clean. Every cut
