Japanese Cheesecake
Directions
- 1Combine susu full cream, keju cheddar parut, and mentega.
- 2Combine susu full cream, keju cheddar parut, and mentega.
- 3Combine susu full cream, keju cheddar parut, and mentega.
- 4Cook while stirring until the keju melts.
- 5Cook while stirring until the keju melts.
- 6Cook while stirring until the keju melts.
- 7Strain to make sure the dough is smooth.
- 8Strain to make sure the dough is smooth.
- 9Strain to make sure the dough is smooth.
- 10After it cools, add tepung maizena and tepung terigu protein rendah.
- 11After it cools, add tepung maizena and tepung terigu protein rendah.
- 12After it cools, add tepung maizena and tepung terigu protein rendah.
- 13Stir until well combined.
- 14Stir until well combined.
- 15Stir until well combined.
- 16Then add tiga butir kuning telur and stir again until evenly distributed, then set aside.
- 17Then add tiga butir kuning telur and stir again until evenly distributed, then set aside.
- 18Then add tiga butir kuning telur and stir again until evenly distributed, then set aside.
- 19Next, mix tiga butir putih telur, perasan lemon, and vanilla, then mixer until foamy.
- 20Next, mix tiga butir putih telur, perasan lemon, and vanilla, then mixer until foamy.
- 21Next, mix tiga butir putih telur, perasan lemon, and vanilla, then mixer until foamy.
- 22After it foams, add gula pasir gradually while continuing to mixer.
- 23After it foams, add gula pasir gradually while continuing to mixer.
- 24After it foams, add gula pasir gradually while continuing to mixer.
- 25Then add the kuning telur batter to the putih telur batter, then stir back until smooth.
- 26Then add the kuning telur batter to the putih telur batter, then stir back until smooth.
- 27Then add the kuning telur batter to the putih telur batter, then stir back until smooth.
- 28Next, move the batter into an 18 cm baking sheet that has been lined with baking paper.
- 29Next, move the batter into an 18 cm baking sheet that has been lined with baking paper.
- 30Next, move the batter into an 18 cm baking sheet that has been lined with baking paper.
- 31Then 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.
- 32Then 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.
- 33Then 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.
- 34Bake at a suhu 150 derajat, api atas bawah for 65 menit or until cooked.
- 35Bake at a suhu 150 derajat, api atas bawah for 65 menit or until cooked.
- 36Bake at a suhu 150 derajat, api atas bawah for 65 menit or until cooked.
- 37The Japanese Cheesecake is ready. Take it out and remove it from the baking sheet.
- 38The Japanese Cheesecake is ready. Take it out and remove it from the baking sheet.
- 39The Japanese Cheesecake is ready. Take it out and remove it from the baking sheet.
Ingredients
- 150 ml susu full cream
- 150 ml susu full cream
- 150 ml susu full cream
- 140 gr keju cheddar
- 140 gr keju cheddar
- 140 gr keju cheddar
- 50 gr mentega
- 50 gr mentega
- 50 gr mentega
- 20 gr maizena
- 20 gr maizena
- 20 gr maizena
- 40 gr terigu pro rendah
- 40 gr terigu pro rendah
- 40 gr terigu pro rendah
- 3 butir kuning telur
- 3 butir kuning telur
- 3 butir kuning telur
- 3 butir putih telur
- 3 butir putih telur
- 3 butir putih telur
- 0.5 sdt perasan lemon
- 0.5 sdt perasan lemon
- 0.5 sdt perasan lemon
- 85 gr gula halus
- 85 gr gula halus
- 85 gr gula halus
- 0.5 sdt vanilla
- 0.5 sdt vanilla
- 0.5 sdt vanilla
Equipment
ovenpanbaking paperwhiskmixerspatulasate skewer