Recipe: Delicious Homemade Japanese Cheese Cake 日式芝士蛋糕

Homemade Japanese Cheese Cake 日式芝士蛋糕. Hey everyone, I have to apologize that the top of the cake came up wrinkly, not pretty at all. However, i did this cake multiple times and it. Hope you guys will enjoy this video!

A light and fluffy cheesecake made with whipped eggs and very little cream cheese. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside. You can cook Homemade Japanese Cheese Cake 日式芝士蛋糕 using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Homemade Japanese Cheese Cake 日式芝士蛋糕

1. It's 3 of Egg.
2. It's 25 g of All-purpose Flour.
3. Prepare 30 ml of Skim milk.
4. Prepare 25 g of unsalted butter.
5. Prepare 25 g of white fine sugar.
6. Prepare 80-85 g of cream cheese.
7. Prepare 5-7 ml of lemon juice.
8. Prepare of little fresh lemon zest.

Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem. If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks. Japanese cotton cheesecake by Diana's desserts recipe is very popular in online community.

Homemade Japanese Cheese Cake 日式芝士蛋糕 step by step

1. Prepare all the ingredients. Separate the egg white and egg yolk..
2. Boil the water with a bowl and place an empty bowl on it. Put butter, milk, cream cheese on the empty bowl. Keep stirring and melting it until it turns smooth. (Let the steam facilitating the melting process).
3. Let the bowl off the heat. Gently put egg yolk on the mixture and mix it well..
4. Filter the flour and add it in gently. Keep stirring..
5. Add little bit of lemon zist on it. When you see the mixture turns smooth, put it aside. (Tips: lemon zest can elevate the flavour of cheesecake! :D).
6. Get your egg white ready. Add lemon juice and sugar separately. Keep whisking the egg white. Add a bit sugar again and keep whisking. Repeat it until all the lemon juice, sugar in the egg white. (Tips: you can also use the electric mixer whisk it well!).
7. Keep whisking it until the medium peaks..
8. Gently put the meringue on the batter in 4 times. Gently flow in one direction (Do not overmix it!) **TIPS: I mix it in anti-clockwise direction; as I use my left hand to mix it..
9. Repeat step 8 until all the meringue and mix it gently. Meanwhile, preheat the oven 180 degree for 15mins..
10. Put it into the oven with water bath. Bake at 200 degree for 35-40mins. There you go..

Earlier i don't bother the look of this cheesecake, you I am not sure was this also one of the reason resulted the cake didn't crack this time. I usually do not like cheesecake, because most cheesecakes are dense and heavy to eat, however, this Japanese cheesecake has made me falling in love with it. 很久没有做乳酪蛋糕，领导们馋了。 今天做了这个港式乳酪蛋糕带去爬梯，非常受欢迎。 比我以前做的做出完美的-【低脂轻乳酪蛋糕】面. First preheat oven at Japanese Cheesecake Cupcakes 日式芝士杯子蛋糕. Japanese style fried pork with onions. Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕.