How to Make Japanese Light Cheesecake

Those who like Japanese light cheeseeggs muffins can actually make a Japanese light cheese cake at home, as the method is very simple. Compared to those made in restaurants, homemade Japanese light cheese cakes are healthier and more reassuring to eat.

Japanese light cheese cake ingredients introduction

main ingredients:

buttercheese(150 grams)milk(50 grams)butter(30 grams)low-gluten flour(25 grams) sugar (45 grams)eggs(3 pieces)lemon juice (a few drops)

Japanese light cheese cake steps:

Prepare the ingredients.

Bring the butter to room temperature.Place the cheese at room temperature. Melt the butter in milk and mix until smooth with no lumps.

Gradually add the milk, mixing until it is smooth without any lumps.

Add the softened butter, stirring until melted smoothly without any lumps.

Add eggs one by one and mix thoroughly.Sift in low-gluten flour and mix well. Add a few drops of lemon juice to the egg whites.

Gradually add fine sugar three times while whipping to stiff peaks.

7.7.Whip the egg whites until soft peaks form. Take one-third of the whipped egg whites and gently fold them into the cheese mixture.Transfer the folded mixture back into the remaining egg whites, folding gently but thoroughly. Pour the cheesecake batter into a mold and tap lightly on the table to remove air bubbles.

Preheat the oven to 220 degrees for 10 minutes, then reduce to 140 degrees and bake for 50 minutes. Do not take it out immediately after baking; let it rest in the oven for 30 minutes.

Allow it to cool completely before demolding. Tips:

Want to know more about the knowledge behind this recipe?

More baking tricks can be found in one block of baking. Preheat to 220 degrees for 10 minutes, then bake at 140 degrees for 50 minutes.

Let it cool completely before unmolding.

1Tips:

Want to know the science behind the recipe? More Baking Techniques can be found within one baking item.