Japanese Cheesecake
Directions
- 1Combine susu full cream, keju cheddar parut, and mentega.
- 2Cook while stirring until the keju melts.
- 3Strain to make sure the dough is smooth.
- 4After it cools, add tepung maizena and tepung terigu protein rendah.
- 5Stir until well combined.
- 6Then add tiga butir kuning telur and stir again until evenly distributed, then set aside.
- 7Next, mix tiga butir putih telur, perasan lemon, and vanilla, then mixer until foamy.
- 8After it foams, add gula pasir gradually while continuing to mixer.
- 9Then add the kuning telur batter to the putih telur batter, then stir back until smooth.
- 10Next, move the batter into an 18 cm baking sheet that has been lined with baking paper.
- 11Then flatten the batter with a tusuk sate and tap several times so that the results are not large pores because the deposited air has come out.
- 12Bake at a suhu 150 derajat, api atas bawah for 65 menit or until cooked.
- 13The Japanese Cheesecake is ready. Take it out and remove it from the baking sheet.
Ingredients
- 150 ml susu full cream
- 140 gr keju cheddar
- 50 gr mentega
- 20 gr maizena
- 40 gr terigu pro rendah
- 3 butir kuning telur
- 3 butir putih telur
- 0.5 sdt perasan lemon
- 85 gr gula halus
- 0.5 sdt vanilla
Equipment
ovenpanbaking paperwhiskmixerspatulasate skewer
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