Egg Yolk Cheesecake Recipe Video

In all the basics Egg Pancake, I feel that the one with the highest failure rate is the light cream cheese cake.The ingredients are simple, but the steps are detailed and. You must pay attention to every detail to achieve perfect results. This is a typical Japanese cake. It requires mental effort and precision, making it hard for the carefree Europeans to handle. I am not usually someone who gets obsessed with details, but there were exceptions. When I first tried making light cream cheese cakes, I accidentally failed once, and subsequent attempts kept having various small issues.

The results spiraled out of control. With a determination not to stop until I succeeded, I intentionally or unintentionally committed all possible mistakes. For that period, I was in a state of obsession. I listed down every factor for success or failure, controlled one variable and adjusted another, trying them one by one. Within just a few days, I exhausted countlessingredients; the fridge was filled with successful and unsuccessful cakes; nearby supermarkets were almost sold out of eggs.Enough said. Here are my insights gained from using dozens or even hundreds of eggs. Problem one: How to keep the removable mold dry when wrapped in aluminum foil?

There is no foolproof solution, so it's recommended not to use a water bath with a removable mold; instead, place the mold on a baking tray that has hot water underneath.

While this increases the likelihood of cracks, proper temperature control can mitigate this. I prefer cracks over the risk of the cake absorbing too much water.

Problem two: Uneven texture in the cake, dry surface and wet bottomThe most likely reason is that the removable mold absorbed water during baking.

If using a fixed mold, it may be due to insufficient baking time with the water bath method. The center of the cake might not have been fully cooked.

Another possibility is that the baking tray holding the water was too large, blocking the heat from reaching the bottom of the oven and causing uneven heating throughout the cake. If using a water bath method, ensure the baking tray is only slightly larger than the cake mold. Do not use one with the same surface area as the bottom of the oven. Additionally, if your oven is small and has low power, use smaller amounts of hot water for the water bath.Problem three: A pudding-like layer at the bottom of the cake A pudding-like layer means that the bottom of the cake did not rise properly, forming a dense layer instead. This could be due to insufficient mixing of the batter. The denser cream cheese mixture might have settled at the bottom while the lighter meringue floats on top. The consistency between the cream cheese and meringue should be similar for better mixing; therefore, refrigerate the cream cheese mix before combining with the meringue.

Another reason could be that the cake was not fully cooked. Undercooked cakes usually collapse severely.

Problem four: Cracks on the top of the cakeThe reasons for cracks are complex but most likely due to excessively high temperature or over-beaten egg whites.Additionally, the mold size, shape, and material also play a role; larger molds or fuller batter can cause more cracks. Whether using a water bath or not is less critical because the hardness of the meringue, whether it's water-bathed, and the oven temperature all interplay.One must consider these variables to achieve a perfect light cream cheese cake. Regarding the hardness of the egg whites, many suggest beating them to a slightly under-peak state. My experience is that they should be beaten until they form a soft peak. A soft peak meringue will naturally hang down from the whisk when lifted and still have some fluidity. If beaten too stiff, cracks are more likely to occur in the final cake. After beating, stop checking every 10 seconds. The ideal state is when the meringue hangs down but can be shaken off easily.

Properly mixed meringue and cream cheese should blend smoothly with just a few strokes without losing its volume or structure.

If the mixture forms clumps that are hard to mix, it indicates over-beaten egg whites. Conversely, if it loses its structure before fully mixing, it means insufficient beating.

The right hardness of the meringue is crucial for preventing cracks. However, another overlooked factor is the mold material. For light cream cheese cakes, non-stick molds are best as they allow the batter to rise freely without sticking to the sides, reducing surface tension that can cause cracking.

If your mold isn't non-stick, ensure it's well-greased withbutter. Problem five: Differences in results between large and small ovensLight cream cheese cakes require very precise temperatures. Large ovens are more accurate but have strong hot air circulation, insufficient steam, and less upper heat exposure. Thus, when using a large oven, monitor the cake after half of the baking time. If it rises too high or shows signs of cracking, add a small cup of cold water to the pan to reduce temperature and provide moisture.

If you're satisfied with the color but want additional browning, move the cake to the middle upper rack for a few minutes. In contrast, small ovens often have inconsistent temperatures over long baking times. Initially lowering the oven's internal temperature due to the added water in the pan can make precise temperature control challenging. However, their compact size provides better steam conditions, reducing the risk of drying and cracking.

To confirm your oven's true temperature, use an oven thermometer and continuously monitor it during baking. Avoid opening the door to maintain consistent temperatures. Considering my large oven with hot air circulation, those using small ovens should increase the temperature by 10-20 degrees. That about wraps up my insights. If you have any more questions, feel free to leave them below, and I'll continue refining this guide.Butter.

Question Five: A large oven and a small oven will produce different results.

Because the light cheesecake has very strict temperature requirements, those using a large or small oven need different strategies. The temperature in a large oven is more accurate but the oven usually has strong hot air circulation,which leads to insufficient steam and the cake is farther from the upper heat source, making it less likely to brown. Therefore, when baking halfway through with a large oven, one should check if the cake has risen too much, developing small cracks, indicating a risk of cracking. In this case, add a small cup of cold water to the baking tray to lower the temperature and replenish steam. Finally, if the browning is unsatisfactory, move the cake to the middle upper rack for a few more minutes of baking. While the temperature in a small oven often varies, it may become unstable over time during prolonged baking.

Moreover, when first placing the cake inside due to the water in the baking tray, it significantly lowers the actual internal oven temperature. However, because the small oven is smaller, the steam environment inside is better, making the cake less likely to crack from drying out. Therefore, those using a small oven should find their oven's true temperature, ideally with an oven thermometer, and continuously monitor changes in temperature. During baking, try not to open the oven door as it can affect the stability of the temperature. Because I use an oven with hot air circulation, those using a small oven should set the temperature 10 to 20 degrees higher than what I provide. And that's about it. If you have any more questions, you can leave them below, and I will continue to improve this post.

Almost summarize it here. If there are any more questions, you can leave them below, and I will continuously improve this reflection.