Fluffy Japanese Cheesecake
Directions
- 1Preheat oven to 150°c. Double boil cream cheese, milk, and butter in a mixing bowl. Whisk until no lumps.
- 2Preheat oven to 150°c. Double boil cream cheese, milk, and butter in a mixing bowl. Whisk until no lumps.
- 3Preheat oven to 150°c. Double boil cream cheese, milk, and butter in a mixing bowl. Whisk until no lumps.
- 4Add flour and mix well. Then add egg yolks.
- 5Add flour and mix well. Then add egg yolks.
- 6Add flour and mix well. Then add egg yolks.
- 7Beat egg whites and sugar (in 3 portions) separately until soft peaks form. Refrigerate egg whites before beating.
- 8Beat egg whites and sugar (in 3 portions) separately until soft peaks form. Refrigerate egg whites before beating.
- 9Beat egg whites and sugar (in 3 portions) separately until soft peaks form. Refrigerate egg whites before beating.
- 10Gently fold the egg whites into the cheese mixture in two portions using a spatula.
- 11Gently fold the egg whites into the cheese mixture in two portions using a spatula.
- 12Gently fold the egg whites into the cheese mixture in two portions using a spatula.
- 13Spray a 6" inch mould with baking oil. Pour the mixture into the mould. Stir the surface smoothly with a stick.
- 14Spray a 6" inch mould with baking oil. Pour the mixture into the mould. Stir the surface smoothly with a stick.
- 15Spray a 6" inch mould with baking oil. Pour the mixture into the mould. Stir the surface smoothly with a stick.
- 16Place the mould in a tray, pour hot water around 1 inch height, and bake at 150°c for 70 minutes. Bake for the first 20 minutes with the door closed. For the next 25 minutes leave a 1.5cm gap at the oven door. Rotate the cake and bake for another 25 minutes with a small gap at the oven door until golden brown.
- 17Place the mould in a tray, pour hot water around 1 inch height, and bake at 150°c for 70 minutes. Bake for the first 20 minutes with the door closed. For the next 25 minutes leave a 1.5cm gap at the oven door. Rotate the cake and bake for another 25 minutes with a small gap at the oven door until golden brown.
- 18Place the mould in a tray, pour hot water around 1 inch height, and bake at 150°c for 70 minutes. Bake for the first 20 minutes with the door closed. For the next 25 minutes leave a 1.5cm gap at the oven door. Rotate the cake and bake for another 25 minutes with a small gap at the oven door until golden brown.
Ingredients
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 76 ml milk
- 76 ml milk
- 76 ml milk
- 35 g unsalted butter
- 35 g unsalted butter
- 35 g unsalted butter
- 35 g all purpose flour
- 35 g all purpose flour
- 35 g all purpose flour
- 38 g egg yolks
- 38 g egg yolks
- 38 g egg yolks
- 78 g egg whites
- 78 g egg whites
- 78 g egg whites
- 40 g sugar
- 40 g sugar
- 40 g sugar
Equipment
ovenmixing bowlwhiskspatula6" inch mouldbaking spraytraystick