The ladies in our household love cheesecake; but for guys, not so much. Nevertheless, with the 'ladies power', we could finish a whole cheesecake in a matter of days.
I love Japanese light cheesecake, the cottony-light textured cheesecake. It is very different from the rich western style cheesecake. Despite its simple and humble appearance, its delicate, cheesy, and fluffy texture is enough to make you screaming for more. Watch out though, if you are like me, you are likely to eat more than you wanted to!
Japanese Light Cheesecake
Ingredients
- 93g caster sugar
- 4 egg white
- 4 egg yolks, beaten
- 1 tsp lemon juice
- 33g butter
- 200g cream cheese
- 68g milk
- 40g cake flour
- 13g corn flour
- Melt cream cheese, butter and milk over low heat.
- Sift in cake flour and corn flour, mix well.
- Add in egg yolk and mix well.
- In another bowl, whisk egg whites until foamy. Add in lemon juice and 1/3 sugar. Continue to whisk， add in the remaining sugar in 2 additions.
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Continue to whisk until soft peak form.
- Add 1/3 of the meringue into the cheese mixture. Mix well.
- Pour the cheese mixture into the meringue, fold gently.
- Pour into a 7 inch pan.
- Bake in water bath in preheated oven at 190C for 15 minutes, then lower the heat to 110C and bake for another 55 minutes (each oven behave differently, please adjust accordingly for your oven).
- Leave to cook in oven with door ajar for about 30 minutes, before bringing the cake out of oven to let it cool on wire rack.
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日式轻乳酪蛋糕
材料
- 93克砂糖
- 4个蛋白
- 4个蛋黄，打散
- 1茶匙柠檬汁
- 33克黄油
- 200克奶油奶酪
- 68克鲜奶
- 40克蛋糕粉
- 13克玉米粉
做法
- 用小火融化奶油奶酪，黄油和牛奶。
- 筛入低筋面粉和玉米粉，拌匀。
- 加入蛋黄拌匀。
- 在另一个碗里，蛋白打到粗泡。加入柠檬汁和1/3的砂糖。剩下的砂糖分两次加入。
- 继续打直中性偏湿。
- 将1/3的蛋白糊加入奶酪混合物。拌匀。
- 将奶酪混合物倒入蛋白糊，切拌均匀。
- 倒入一个7英寸的蛋糕烤盘。
- 以水浴法在以预热的烘箱中烤190℃15分钟，然后降低热至110℃，再烘烤55分钟 (每个烤箱不一样，请根据烤箱拿捏时间）。
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